G R O U P ME N U S
tocarestaurant.com
GROUP MENU
BREAKFAST
S I C I LY 2 8 *
T O S TA R T
Fresh seasonal fruit salad
TO CONTINUE
Farm fresh eggs with your choice of bacon or sausage
C A M P A N I A 3 6 * F O R T H E TA B L E
Fresh seasonal fruit salad & Selection of pastries
CHOICE OF
TOCA Eggs Benedict served with hollandaise, rosti potatoes and sautéed asparagus
OR
Farm Fresh Eggs with your choice of bacon or sausage
U M B R I A 3 5 * T O C A C O U N T R Y B R E A K FA S T TA B L E
Full hot and cold buffet, including omelettes and Farm Fresh Eggs made to order.
Eggs or Salmon Benedict (each $7) can be ordered from your server in addition
to the buffet.
* P R I C E S I N C L U D E C O F F E E / T E A A N D J U I C E - A N Y D I E TA R Y R E S T R I C T I O N S C A N B E A C C O M M O D AT E D F R O M O F F M E N U
A L L M E N U I T E M S A R E S U B J E C T T O C H A N G E B A S E D O N AVA I L A B I L I T Y & S E A S O N A L I T Y
A L L M E N U P R I C E S A R E S U B J E C T T O 1 3 % H S T A N D 1 8 % G R AT U I T Y
www.tocarestaurant.com
GROUP MENU
LUNCH
5 5 LOMBARDY
A N T I PA S T I
Insalatina di pollo
SECONDI
Tr o t a
DOLCE
Vanilla crème brûlée
Chicken bite salad, grilled pear, walnut, kale
Ontario trout, fork-mashed potato, spring green onion, yoghurt
S A R D I N I A 6 5 A N T I PA S T I
Zuppa di Fungi
Northern Woods clear mushroom soup, bone marrow, sourdough toast
OR
Insalata d’ inverno
Radicchio leaf, endive, arugula, mushroom, mixed nuts, pomegranate
SECONDI
Scialatielli
Homemade scialatielli pasta, clams, mussels, sundried tomato
OR
Galletto Croccante
Roasted cornish hen, escarole, hazelnuts, raisins, roasted potato
DOLCE
Ritz-Carlton Chocolate Cake
A B R U Z Z O 7 5 A N T I PA S T I
Crèma di zucca
Butternut squash, croutons, pumpkin seeds
OR
Insalata di gamberetti
Romaine, gorgonzola, shrimp bacon, corn salsa
SECONDI
Tr o t a
Ontario trout, fork-mashed potato, spring green onion, yoghurt
OR
Filetto di Manzo
Filet mignon, parmesan polenta, pepper ragout
DOLCE
Tiramisu
Hazelnut cake, mascarpone, almond, espresso
Restaurant Manager | [email protected] | +1 416 572 8008
GROUP MENU
SPECIAL EVENTS
CANAPÉS
C O L D 5 5
per dozen
Crostini con burrata e acciughe
Burrata cheese and anchovy on crostini
Baccala mantecato con zucchine a scapece
Cod mousse with zucchini chip
Con crosone di pane caviale di melazane
Eggplant caviar on crostini
Ta r t a r d i To n n o
Tuna tartar, avacado puree
Al Granchio
Crab slider, endive, chive
H O T 6 5
Per Dozen
IL TOCA slider
Beef slider, 1608 cheese
Calzoncini fritti
Mini calzone with ham & cheese
Polpettine di melanzane
Eggplant croquettes
Arancini di riso
Carnaroli rice, seafood
Te m p u r a c a l a m a r i
Pickled vegetable, saffron aioli
SHARING
1 8
Per Guest
S E L E C T I O N O F C H E E S E S , A G E D I N O U R C H E E S E C A V E 1 9
Per Guest
NIAGARA CHARCUTERIE BOARD
Niagara Prosciutto, Bresaola, Capicolla
Served with marinated olives and crostini
Served with our selection of homemade marmalade, nuts, grapes and crostini
www.tocarestaurant.com
CHEESE CAVE
Experience TOCA's exclusive
cheese cave that houses some
of the most acclaimed cheese
varieties in the world.
GROUP MENU
GROUP MENU
DINNER
V E N E T O 1 0 5 A N T I PA S T I
C H E F ’ S C H O I C E 1 5 5 6 C O U R S E C H E F ’ S TA S T I N G M E N U
Butternut squash, croutons, pumpkin seeds
OR
Insalata d’ inverno
Radicchio leaf, endive, baby kale, arugula, mixed nuts, pomegranate
PRIMI
Risotto al parmigiano
SECONDI
Baccalà
This is a customized experience for which we will design a unique menu suited to your tastes. We will work closely with you to
create an exciting and seasonal menu taking into consideration any dietary restrictions you or your guests may have.
Party size may be limited and may affect the number of courses that are included.
Crèma di zucca
Parmesan risotto two ways, egg yolk, black truffle
Bread crusted black cod, tomato sauce, olive, capers
OR
Filetto Mignon
T U S C A N Y 1 2 0 Filet mignon, onion cream, bacon, shallot
DOLCE
A N T I PA S T I
Capesante
Pan seared scallops, bean cream, aged balsamic
P I E D M O N T E 7 5 Ravioli Caprese
PRIMI
Seared foie gras, pistachio mousse, green apple
Homemade ravioli, caciotta cheese, marjoram, tomato sauce
OR
Filet Mignon, onion cream, shallot, bacon
Butternut squash, croutons, pumpkin seeds
SECONDI
Branzino del Mediterraneo
DOLCE
Ta r t u f o d i C i o c c o l a t o
OR
Stinco d’agnello
Braised lamb shank, polenta, pepper ragout
DOLCE
Romaine salad, candied tomato, pesto “trapanese”
Crèma di zucca
Homemade scialatielli pasta, clams, mussels, sundried tomato
Filetto Mignon
Insalata Romana
OR
Scialatielli
SECONDI
Milk chocolate mousse, hazelnut gelato
Fegato Grasso
OR
PRIMI
Ta r t u f o d i C i o c c o l a t o
Mediterranean branzino, squid, mussels, rapini
Milk chocolate mousse, hazelnut gelato
Tiramisu
Hazelnut cake, mascarpone, almond, espresso
* A L L M E N U I T E M S A R E S U B J E C T T O C H A N G E , B A S E D O N AVA I L A B I L I T Y & S E A S O N A L I T Y * S U B S T I T U T E A N Y M A I N
C O U R S E F O R A C H E F ’ S C H O I C E V E G E TA R I A N O P T I O N
A L L M E N U R E Q U E S T S R E Q U I R E 7 2 H O U R S ’ ( 3 B U S I N E S S D AY S ) N O T I C E . P R I C E S A R E S U B J E C T T O 1 3 % H S T
A N D 1 8 % G R AT U I T Y.
Restaurant Manager | [email protected] | +1 416 572 8008
www.tocarestaurant.com
GROUP MENU
CHEESE & WINE
W I N E A N D C H E E S E TA S T I N G 5 0 p e r p e r s o n Three Chef selected cheeses
Three Chef selected Wines
G u i d e d Ta s t i n g
D E L U X E W I N E A N D C H E E S E E X P E R I E N C E 6 0 p e r p e r s o n Four Chef selected cheeses
Four Sommelier selected wines
G u i d e d Ta s t i n g a n d To u r o f C h e e s e C a v e
P R E M I U M W I N E A N D C H E E S E E X P E R I E N C E 1 0 0 p e r p e r s o n S p a r k l i n g W i n e a n d C h e e s e R e c e p t i o n a t C h e f ’s Ta b l e
G u i d e d To u r a n d Ta s t i n g i n C h e e s e C a v e
Six Chef selected Cheeses
Six Sommelier selected Wines
G u i d e d Ta s t i n g a t C h e f ’s Ta b l e
$500 Minimum spend for all wine and cheese instruction led experiences
* A L L M E N U I T E M S A R E S U B J E C T T O C H A N G E , B A S E D O N AVA I L A B I L I T Y & S E A S O N A L I T Y * S U B S T I T U T E A N Y M A I N
C O U R S E F O R A C H E F ’ S C H O I C E V E G E TA R I A N O P T I O N
A L L M E N U R E Q U E S T S R E Q U I R E 7 2 H O U R S ’ ( 3 B U S I N E S S D AY S ) N O T I C E . P R I C E S A R E S U B J E C T T O 1 3 % H S T
A N D 1 8 % G R AT U I T Y.
Restaurant Manager | [email protected] | +1 416 572 8008
www.tocatoronto.com | 181 Wellington St. W Toronto
Restaurant Manager | [email protected] | +1 416 572 8008
For group enquiries and reservations | [email protected]
@TOCAtoronto
@TOCAtoronto
TOCA toronto