HUMMOUS
Chickpeas blended with tahini and lemon juice
BABA GANOOUJH
Roasted eggplant blended with tahini and lemon juice.
MJADRA
Canadian green lentils cooked slowly with rice and
onions. Served with tahini sauce and more onions.
JIDO'S DELIGHT
Fried cauliflower seasoned with lemon juice and salt. Served with tahini sauce.
LABAN WITH CUCUMBERS
Yogurt mixed with cucumbers, mint and garlic
FALAFEL
4 Homemade falafel balls served with pickles and tahini sauce.
OLIVES + FETA
Olives, feta cheese, pickles and cucumbers.
TABBOULEH
Finely chopped parsely, tomato, green onion, mixed with cracked wheat fresh lemon juice, olive oil and spices.
FATTOUSH
Romaine lettuce tossed with tomato, cucumber, green onion, toasted pita bread and our house dressing.
SITO'S SALAD
Iceberg lettuce with cucumber, green onions tossed with olive oil and lemon juice.
HALLOUMI CHEESE + BEET SALAD
Pan-fried Halloumi cheese with arugula, steamed Ontario beets with walnuts, feta, olive oil and lemon juice.
RED LENTIL
A comforting and tasty puree of red lentils, onions and carrots with freshly roasted cumin.
Mezza Plate
Taboulleh, hummous and baba ganooujh
Sito Supreme
A collection of mezza dishes for two. Hummous, baba ganooujh, taboulleh, fried cauliflower, falafel, mjafra, loob'yeh b'zait with loives, feta, pickles and pita bread
Sito Supreme Deluxe
A deluxe collection of mezza and meat dishes for two. Hummous, baba, ganooujh, taboulleh, fried cauliflower, loob'yeh b'zait. Shish tawook, kibbeh saneeyeh and hushwi on hummous
Eggplant stew
eggplant with tomatoes, onion and chickpeas. Served with rice and fattoush salad
Mjadra
canadian green lentils cooked slowly with onions, rice and spice. Served with fattoush salad and tahini sauce
Loob'yeh b'zait
spicy green beans slow cooked with onions in olive oil with freshly roasted cumin. Served on rice with feta cheese and fattoush salad
Falafel
homemade chickpea and fava bean patties, quick fried served on rice with salad and hummous
Miriam's plate
A tasting plate with fried cauliflower, falafel, fattoush salad, pickles and a choice of hummous or baba ganooujh
Shish tawook
Marinated boneless chicken thigh, grilled and served on rice with fattoush salad and tahini sauce. Our chicken is halal, hormone and antibiotic free
Kibbeh saneeyeh
ground lamb mixed with onion, cracked wheat and spices. Layered with roasted pine nuts and baked, served with fattoush salad and laban. Our lamb is halal.
Hushwi on hummous
ground beef sauteed with onion, pinenuts and spices served on a bed of hummous with fattoush salad. Our ground beef is halal and antibiotic free
Loob'yeh b'zait with chicken
spicy green beans slow cooked with onions in olive oil with freshly roasted cumin. Served with a grilled chicken thigh on rice with feta cheese and fattoush salad
LOST CRAFT REVIVALE
Revivale is a premium all natural lagered ale, small batch brewed in Toronto, inspired by a specialty beer style from Cologne, Germany.
ACE HILL
The Ace Hill Pilsner is a testament to quality and simplicity - a crisp, clean beer with the right balance of smoothness and character for any occasion.
STEAMWHISTLE
Steam Whistle Pilsner is characterized by a floral hop aroma, sweet graininess with distinctive grassy notes, and balanced by a clean, crisp finish and pleasant lingering bitterness.
KW
A dry and crisp craft cider from Kitchener-Waterloo.
ONTARIEAU
Locally sourced sparkling natural spring water from Oro-Medonte, Ontario, 640m1 bottle.
Espresso
Cappucino
Americano
Turkish Coffee
Herbal Teas
VOYAGEUR PINOT NOIR KEINT-HE 2014
The 2014 Voyageur Pinot Noir has a brilliant nose of strawberry, cherry and red currant beautifully amalgamated with baking spice, earthy notes and a
hint of smoke. The palate is well balanced with a bright acidity, subtle tannins and a long finish. VQA Niagara.
GAMAY NOIR - THE GRANGE 2013
Clear ruby red colour; aromas of raspberry and cherry, with a soft herbal tone; dry, light to medium body; flavours of cherry with vibrant acidity
SELECT CHARDONNAY - THE GRANGE 2014
An unoaked chardonnay with vibrant yellow apples, pear, and honeysuckle. Terroir is really reflected in this wine with its clean mineral finish. Age on lees gives more body and depth
THE FIFTY CHARDONNAY - LEANING POST 2014
This Chardonnay was fermented in oak barrels, before being moved to stainless steel tanks for aging on yeast lees for 11 months. Barrel fermentation adds texture
and mouthfeel, while lees aging in stainless steel keeps fresh fruit and mineral at the centre of this wine.
TRADITIONAL METHOD BRUT
Nicholas Pearce VQA Ontario 2015
Expressive and vibrant notes on both the nose and palate. Showing pure/fresh orchard fruits, citrus, mineral and an underlying champagne like
lessy-cheesy, baking-brioche complexity.
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