Wooden Heads’ original soup recipe with Romano cheese and focaccia.
8.40
Coco Shrimp
Spiced beer & coconut fried black tiger shrimp with vietnamese nuoc cham sauce
16.55
Voodoo Shrimp
Spicy blackened jumbo prawns with hot “voodoo” mustard sauce & roasted garlic
16.30
Lumpia Diavolo
Spring rolls stuffed with blackened chicken, feta cheese and red cabbage, served with cambazola cream sauce and papaya habanero salsa
16.30
Jerk Satay
Bamboo skewered jerk marinated chicken with mango chutney & apple butter Sriracha
16.30
Calamari Mumbai
Indian spiced calamari rings simmered in tomatoes with lobster butter, served with fresh baked naan bread
16.30
Molto Gusto!
Pesce Zenzero
Pan roasted pickerel with Asian BBQ ginger glaze on rice cakes with bok choy and soy butter.
25.20
Maiale e Gnocchi
Blackened pork tenderloin on potato dumpling pasta with arugula pecan pesto cream and spiced maple glaze
27.30
Poulet Baton Rouge 2.0
Blackened chicken breast scaloppini and potato cake with shallot dijon cream sauce
27.30
Rigatoni Bolognese
Mezzi rigatoni tossed in Italian meat sauce with Wilton curd and romano cheese.
24.70
Kai Mekong
Coconut poached chicken breast in cashew curry sauce on “barefoot” rice cake
24.70
Pollo Saltimbocca
Chicken breast scaloppini simmered in white wine, butter & sage with prosciutto, roasted potatoes and romano cheese
27.30
Milanese in Bocca
Breaded chicken scaloppini layered with smoked mozzarella and proscuitto on roasted potatoes with Calabrese cream sauce
27.30
Insalate
All of the salads listed below can be topped with a lemon chicken breast scaloppini, blackened chicken breast scaloppini or grilled jumbo prawns for 9.00
Caesar Salad
Traditional, with romano cheese and authentic croutons
10.30
Insalata Verde
Crisp greens, red peppers, red onion and olives
10.30
Mandarin Mixed Nut Salad
Mixed nuts & ruits with baby oranges on fresh greens with mandarin vinaigrette.
16.50
Melo Serena
Mixed greens with apple vinaigrette, spiced pecans, goat cheese and fresh apple
16.50
Barbabietole Brillanti
Herb roasted beets on baby arugula with goat cheese, hazelnuts, extra virgin olive oil, balsamic drizzle and lemon
16.30
Pollo Stagione
Hot salad of fried russet potatoes, marinated sundried tomatoes, pickled red onions, capers, and grilled lemon chicken breast scaloppini with dill pressed yogurt
20.50
Insalata Estate
Roasted red potatoes, artichoke and mixed greens in lemon chili roast garlic vinaigrette, topped with blackened chicken breast scaloppini and mustard seed sauce
20.50
Tramezzino
(Sandwich)
Add a verde salad or caesar salad – 6.00
P.S.T.
Crispy Italian pancetta, local sliced tomato, baby spinach & chipotle mayo on fresh baked focaccia.
13.65
Wooden Mallet
Lemon chicken, tomato, lettuce, pancetta & smoked mozzarella with chipotle mayo on fresh baked focaccia
16.80
La Restituzione
Blackened chicken breast, goat cheese, caramelized onion with mixed greens on fresh baked focaccia
16.30
For Reservations and Takeout
We ask that takeout orders are phoned ahead for curbside pickup.
We will bring the order out to your car (192 Ontario St.)
effective Wednesday November 17th, Woodenheads will be taking reservations 7 days only in advance due to the potential increase in capacity restrictions forthcoming as a result of the increase in case counts in the Kingston area. Please note that all reservations already taken will be honored moving forward. We look forward to continuing to provide you with a safe environment and ensure all of you that stringent health protocols will continue to be followed with the utmost of attention.
