Spiced beer & coconut fried black tiger shrimp with vietnamese nuoc cham sauce
18.70
Voodoo Shrimp
Spicy blackened jumbo prawns with hot “voodoo” mustard sauce & roasted garlic
18.70
Lumpia Diavolo
Spring rolls stuffed with blackened chicken, feta cheese and red cabbage, served with cambazola cream sauce and papaya habanero salsa
18.70
Brie al Forno
Spiced pistachio and pecan crusted brie, baked in a phyllo jacket, served with honey basil and fruit coulis
18.70
Jerk Satay
Bamboo skewered jerk marinated chicken with mango chutney & apple butter Sriracha
18.70
Paneer Mumbai
Indian spiced paneer cheese simmered in vegetable ragu with peppers, pickled onion and lime crema, served with fresh baked naan bread
18.70
Molto Gusto!
Salmone Vivace
blackened Atlantic salmon on pea and bacon risotto with a curried cream sauce
31.50
Milanese Bocca
breaded chicken scaloppini layered with smoked mozzarella and prosciutto on roasted potatoes with Calabrese cream sauce
32.45
Maiale e Gnocchi
Blackened pork tenderloin on potato dumpling pasta with arugula pecan pesto cream and spiced maple glaze
31.35
Poulet Baton Rouge 2.0
Blackened chicken breast scaloppini and potato cake with shallot dijon cream sauce
31.60
Kai Mekong
Coconut poached chicken breast in cashew curry sauce on “barefoot” rice cake
29.15
Pollo Saltimbocca
Chicken breast scaloppini simmered in white wine, butter & sage with prosciutto, roasted potatoes and romano cheese
31.35
Bulgogi alla Singapore
steak slices with Korean bbq sauce on curry fried shrimp, egg, and vegetables tossed in rice vermicelli noodles with house made kimchi
33.00
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 9.50
Caesar Salad
Traditional, with romano cheese and authentic croutons
15.50
Insalata Verde
Crisp greens, red peppers, cucumbers, red onion, and olives
13.50
Summer Verdure Arrostite
wood oven roasted vegetables on fresh arugula with a roasted shallot marscapone whip, pine nuts, and balsamic reduction
24.00
Caprese
Forman Farms beefsteak tomatoes tossed in basil vinaigrette with fior di latte, fresh arugula, shaved Romano, and balsamic reduction
18.50
Mandarin Mixed Nut Salad
Mixed nuts & ruits with baby oranges on fresh greens with mandarin vinaigrette.
18.50
Melo Serena
Mixed greens with apple vinaigrette, spiced pecans, goat cheese and fresh apple
18.50
Barbabietole Brillanti
Herb roasted beets on baby arugula with goat cheese, hazelnuts, extra virgin olive oil, balsamic drizzle and lemon
18.50
Insalata Estate
Roasted potatoes, artichoke, and mixed greens in lemon chili roast garlic vinaigrette, topped with blackened chicken breast scaloppini and maple mustard seed sauce
21.50
Tramezzino
(Sandwich)
Add a verde salad or caesar salad – 6.50
Italian Wrap 2.0
Bresaola, Calabrese salami, mortadella, arugula, provolone, pickled onion, superdynamite, and honey dijon mayo
17.05
Wooden Mallet
Lemon chicken breast, tomato, lettuce, pancetta & smoked mozzarella with chipotle mayo on fresh baked focaccia
20.35
La Restituzione
Blackened chicken breast, goat cheese, caramelized onion with mixed greens on fresh baked focaccia
20.35
For Reservations and Takeout
We ask that takeout orders are phoned ahead for curbside pickup.
Please note: Effective Monday January 31st Woodenheads will be open for dine-in service, with restrictions in place, as per provincial guidelines. We are now taking reservations and can book tables up to 2 weeks in advance only. Our hours of operation will be Monday to Sunday 11:30 AM to 11 PM.
To reserve your table please phone us at (613) 549-1812 . Thank you, once again, for your continued support!
