La Forchetta
Opens at 4:30 PM

La Forchetta

$ • Italian • Pasta • Comfort Food
View delivery time and booking fee.

Location and hours

613 College St, Toronto, ON M6G 1B5
Every Day
04:30 PM - 09:00 PM

613 College St, Toronto, ON M6G 1B5 • More info

  • Appetizers

    • Funghi Shiitake, Polenta Calda, and Crema di Balsamico

      Pan seared organic shiitake mushrooms, marinated artichoke hearts, warm corn meal cake, roasted fresh leeks, and cream of balsamic drizzle.
    • Goat’s Cheese Filled Portobello Cap

      Baked pistachio-crusted goat cheese served on a portobello mushroom cap with roasted red peppers, fresh tomato, smoked mozzarella melt, and a chive oil drizzle.
    • Grilled Jumbo Calamari

      Jumbo calamari, caper berries, and grilled yellow and green zucchini.
    • Beef Tenderloin Carpaccio

      Parmigiano reggiano, arugula, lemon, and estate bottled extra virgin olive oil.
    • La Forchetta Antipasto Platter

      Per person.
    • La Forchetta

      Per person.
    • PEI Mussels

      Fresh scallions, roasted garlic and fresh pepperoncini with oregano infused olive oil, tomato, and shrimp fume brodetto.
    • La Forchetta's Sicilian Rolls

      Stuffed with smoked mozzarella, roasted red peppers, and fresh basil with a chipotle roma tomato dipping sauce.
  • Salads

    • Red and Orange Salad

      Served with radicchio, fresh grape tomatoes, orange hearts, and a balsamic blood orange dressing.
    • Rockette Green and Watercress Salad

      Grape tomatoes, carrot parsnip julienne balsamic white wine, e.v. olive oil vinaigrette, and grated ricotta salsa cheese finish.
    • Fior’ di Latte Caprese Salad,

      Fresh soft mozzarella cheese, vine ripened tomatoes, house basil oil, and aged balsamic.
    • Classic Caesar Salad

      Romaine hearts, herbed crostini, crispy prosciuttino, shaved grana padano, and traditional homemade Caesar dressing.
  • Meat

    • Grilled Dry Aged Prime Striploin

      6 weeks. Charred com asiago soft polenta, grilled asparagus, and a house chipotle BBQ sauce.
    • Oven Roasted Australian Rack of Lamb

      Honey, raw sugar, and pistachio crust. Roasted garlic Yukon gold mash and steamed fresh French beans.
    • Crispy Duck Breast

      Served with pomegranate, cointreau and natural jus roasted sweet potato mash, and chef's daily seasonal vegetable preparation.
    • Rosemary Pork Tenderloin

      Served with marsala, mascarpone and natural jus roasted mini potato duo, and chef's daily seasonal vegetable preparation.
    • Roasted Chicken Supreme

      Served with a natural jus and white wine herb reduction roasted leek mashed potato and chef's daily seasonal vegetable preparation.
  • Fish

    • Pan Seared Sea Scallops

      Served with roasted leek mashed potato, steaked boy chok, snow peas, spicy chive oil drizzle, and cream of balsamic glaze.
    • Grilled European Sea Bass Fillet (Spigola)

      Served with saffron lemon emulsion and fresh chives roasted mini now potato duo, and seasonal vegetable preparation.
    • Oven Roasted Atlantic Salmon

      Du puy French lentils with baby spinach, Neapolitan cherry tomatoes, and honey pommery mustard glaze.
  • Pastas

    • Linguine with Sea Scallop, Black Tiger Shrimps, Manila Clams, and PEI Mussels

      Seared fresh scallops, shrimps, mussels, white wine, garlic, fresh scallions oil, caper berries, and spicy light tomato sauce.
    • Pappardelle with Seared Duck Breast and Shiitake Mushroom

      Seared duck breast julienne, shiitake, roasted leek, and porcini broth brandy cream.
    • Homemade Sweet Potato Gnocchi

      Baby spinach, gorgonzola dolce cream, and toasted pecans.
    • Farfalle con Pollo

      Smoked chicken, caramelized onions, chickpeas, artichoke hearts, fresh scallions in a white wine, and sun dried tomato sugo.
    • Homemade Spaghetti A La Forchetta

      Seared shiitake and oyster mushrooms, fresh baby arugula, Neapolitan cherry tomatoes, whole roasted garlic, and extra virgin olive oil.
    • Orecchiette Con Salsiccia di Cinghiale

      Seared wild boar sausage, cannellini beans, red onion, rapini florets, pepperoncini, white wine, and shaved parmigiano al aglio e ollo.
    • Tagliatelle Napoli

      Moroccan black olives, Neapolitan cherry tomatoes, fresh basil, garlic, and extra virgin olive oil.
    • Caserecce Bolognese

      Original "Ragu" meat sauce from bologna with pepperoncini.
    • Butternut Squash Agnolotti Torinese

      Parmigiano reggiano, crispy sage, and brown butter.
  • La Forchetta Originals

    • Smoked Duck Breast Risotto

      Served with lean smoked duck breast, cherry tomatoes, grilled artichokes hearts, asiago cheese, and fresh baby spinach.
    • Risotto Funghi

      Served with mixed forest mushrooms, shaved parmigiano reggiano, and porcini broth.