North & Navy

Homemade Gluten Free Pasta! Poppy seed Tortellini Vuotti with white wine anchovy butter sauce, parsley, plum vinegar and pink peppercorn

Local melon with house made Lardo, Basil oil & Preserved Lemon

Venetian Sling
Inspired by the spice market of Venice featuring almost a dozen spices steaped into a syrup. Etneum Italian Gin, China-China and Camatti with pineapple lime juice.
Perfect patio pleaser 🍹

BC Spot Prawns with Ontario’s finest of the season, grilled peach and fava bean Risotto 🫛🍑🦐

Summer Pappardelle & Salsa Verde topped with smoked mushroom jam

Terrine de Campagne Truffée for our Tour de France wine dinner. As the Tour starts in Italy this year we were inspired to make this labour of love dish as a throwback to the early years when the racers would fuel up on baguettes, charcuterie, wine & beer instead of energy bars and energy drinks from cafés and shops along the way.

This house made terrine is made with pork, pistachios and Alba truffles and wrapped with Lonza ⚜️ served with baby romaine from and plum vinaigrette

For the first time in the 121 year history of the Tour de France, one of the world’s most grueling athletic achievements, is starting in Italy.

As a tribute to the Italian stages of the race and of the years when the racers would drink wine & beer to keep fuelled along the way, we will showcase food from the regions the racers are biking through paired with wine poured by of from Tuscany, Emilia-Romagna & Piedmont finishing with some French Champagne for the podium finish 🍾🚵‍♀️🇫🇷🍷🇮🇹

No cycling involved (unless you’d like to bike on over for dinner) we’d love to see you there!
Thursday July 18th
More info in the link in our bio

Deep dive into one of our favourites from Abruzzo will be joining us Thursday June 20th for a 5 course dinner inspired by the flavours of Montepulciano Abruzzo

Highlighting a NoNa classic ‘Marina Cvetic’ highly awarded including World Top 100 by Wine Spectator
100% Montepulciano
Rich dark red fruits, assertive tannins and a bright streak of acidity to balance it out. Full bodied and super dry.
This one will pair perfectly with chefs version of Maccheroni alla Chitarra with Ragù Abruzzese & Palottine ⚜️

The juiciest tomatoes from our friends with house made stracciatella, basil seeds, basil oil, fresh basil & of course EVOO 🍅

Feelin’ Snacky
5 á 7 bites and a Negroni will take care of that feeling ⚜️

On practically every Calle in Venice, you’ll find a Bacaro – a casual place to grab a glass of wine or Prosecco and a bite to eat, those little bites are ‘cichèti

Join us for our Bacaro party in the bar from 5pm until 7pm next Wednesday March 6th. A little party to remind you about the good post work vibes, small bites and apertivo at the NoNa bacaro ⚜️

The entry price will cover bites and drinks (tax and gratuity included) Link in bio to book your spot

Artichoke stuffed Beet Farfalle, with parsnip, pickled pomegranate, poppy seeds and micro basil

Hot n Heavy cocktail list special for Valentine’s Day. See all of you lovebirds tomorrow night

💙 Can I Call You Rosa
💙 Something Something
💙 Amor Pazzo
💙 Sassy Saz
💙 Ti Amo Negroni
💙 Main Squeeze
💙 Love Bird Mocktail

Fogo Island Cod, or as it’s referred to in Newfoundland, fish!
Served with pickled radish, creamed corn pea shoots and puffed rice. dedicated to ethically harvesting, their fishers use the centuries old hand-line method to catch cod, meaning there’s only ever one hook, one fish and zero bycatch

Our fishers use the centuries old hand-line method to catch our cod, meaning there’s only ever one hook, one fish and zero bycatch

Our fishers use the centuries old hand-line method to catch our cod, meaning there’s only ever one hook, one fish and zero bycatch

Frozen Strawberry Granita
A fun little palate cleaner or light and bright finish to a decadent dinner

We just can’t get enough. Seared eggplant with house made yoghurt olives & a healthy amount of olive oil

It’s about that time of day. Spirit free or spirit forward we’re crafting cocktails just for you ⚜️

The curing program has and always will be an integral part of NoNa. It has evolved every year with the restaurant, and become one of our favourite parts of coming to work. When a recipe is just meat, salt and time the flavour of the final product is entirely a reflection of the love put into it.

Cicchetti are back ⚜️

On the menu and weekday 5 à 7 menu. See you soon for your favourite little bites

Braised Lamb Milanese. Like a warm hug on a cold January day that we all need.

Braised Lamb shank with a simple and classic risotto from Lombardy in the mid 1800s which gets its flavour and colour from saffron.
This dish is finished with a housemade marmalade of Buddha’s Hand Citron and a touch of gold ⚜️

Reflecting of another beautiful year filled with lovely guests and pasta everyday ⚜️ thank you for all your support and love 💙

Carne Crudo & Seared Eggplant, a nice little start to a dinner here at NoNa ⚜️

NoNa merchandise drop just in time for the holidays

Gondolier hoodie inspired by the canals of Venice

Alla NoNa expressionism tshirt inspired by a classic North & Navy meal. Corzetti, Negroni and some floral of course.

⚜️ All designs by our talented friend

Available online, link in bio, or at the restaurant ⚜️

Good bread day ⚜️

'Silvia’ named after the first female grappa distiller from the Nonino family
The Amaro Nonino provides a floral & citrusy base for this delicate take on a classic hot toddy. Warm and festive baking spices are balanced by the wildflower honey from allowing citrus notes to shine through. This soothing cocktail is the perfect companion on a cold winter day ❄️

Seared Scallops with Chefs favourite Peperonata, dill oil & fennel salad

Bistecca alla Fiorentina⚜️ from the land of pasta not typically known for red meat. A mountainous country covered in grape vines and olive groves there is little room to graze cows. The exception is of course the Chianina Cow that rules the Tuscan countryside. From here we get the king of steaks Bistecca all Fiorentina. With striploin on one side and tenderloin on the other. It’s seared hard and the meat left rare in the middle for that tender & crunchy, rich & salty bite. Perfect sharing platter for groups over the party season ⚜️

A NoNa staple back on the menu. Seared eggplant with house made yogurt, olives & pickled shallots.

Funghi Su Pane Tostato
Mushrooms on toast for with chanterelles, oyster mushrooms, black truffles, creamed leeks & pickled cinnamon cap mushrooms

$5 from every order donated to PFC.
The Parkfale Food Centre is a community organization that seeks to go beyond the services of a typical food bank. They offer a free grocery service, but they also operate a full kitchen that prepares breakfast, lunch and coffee time through out the week. They offer free prepared meals to go with a no questions asked policy. Anyone who wants to eat is served. The philosophy is built around the Algonquin word Mino’Weesini meaning “good eats” and focuses on the transformative power of sharing good food. From this space they run a variety of programs aimed at helping various groups in our area. What connects them all is a warm kitchen with good food. They’re doing such amazing work, we’re hoping to give them a little hand through cooking something special with love 💙

Stregheria 🧙‍♀️⚜️
Witchcraft cocktail made with Profesor Mezcal, Strega & Butterfly Pea Powder