Joia Ristorante, Restaurant, Aurora

Joia Ristorante Description

Joia Ristorante opened in 1997 and has established itself as a premiere fine dining Italian restaurant and wine bar in Ontario. Owners, Marco and Eugenio offer only the finest in house made Italian ingredients. Marco and Eugenio travel to Italy frequently in order to enhance their menu with authentic italian cuisine.

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Joia Ristorante Reviews

What sells me on this place is the delicious food, the ambiance and the great wait staff. It gets very busy so can be a little slow sometimes but its worth the wait. 5/5

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Joia Ristorante Menus

Primi Pizze Pasta Secondi

Primi

Joia Bruschetta
Focaccia, fresh slices of tomato, garlic, olive oil, basil

Cozze Del Giorno
Fresh cultivated Canadian mussels served in a marinara sauce

Portobello Funghi Ripieni
Oven roasted portobello mushroom stuffed with goat cheese wrapped in a pastaccio crust in a Barolo wine sauce

Calamari Fritti
Squid rings, lightly golden fried, with a spicy chilled plum tomato sauce

Calamari Alla Griglia
Grilled whole squid tossed with garlic, olive oil, and Roma tomatoes on bed of organic leaves

Carpaccio Di Manzo
Cured beef slices topped with aged Asiago and Caper berries

Escargot Gratinato
Escargot with a rosata sauce topped with a grated Padano and Mozzarella

Insalata Di Campo
Miniture organic leaf salad with Joia's house dressing

Insalada Di Pepperoni
Roasted red peppers, olive oil, garlic and crumbled goat cheese on a bed of baby greens

Ceasar Salad
Romaine salad tossed with Joia Caesar dressing and panchetta

Caprese Salad
Vine ripened tomatoes with Bocconcini cheese, with fresh basil an daged balsamic vinegar drizzled with olive oil
 

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Pizze

Margherita
Tomato sauce, cheese, basil

Americana
Bacon, onion, mushrooms, tomato sauce, cheese

Con Funghi
Tomato sauce, wild mushrooms, sun-dried tomato, cheese

Canadese
Tomato sauce, pepperoni, mushrooms, sweet peppers, cheese

Vegetarian
Tomato sauce, cheese, a selection of seasonal vegetables

Pesto
Chicken, pesto, goat cheese, sun-dried tomato

Siciliana
Tomato sauce, cheese, roasted peppers, sausage, onions, hot peppers

Quattro Staggioni
Chef's choice of four toppings

Bianchi Al Forno
Cream and Parmigiano base with onions and panchetta

Caprese Pizza
Bocconcini cheese, tomato and basil sauce with fresh sliced tomotoes

Calabrese Picante
Roasted hot peppers, sopresata salami, and proscuitto

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Pasta

Spaghetti Pomodoro
San Marzano tomatoes & fresh basil

Spaghetti Bolognese
Slow cooked meat sauce, in hearty tomato oregano sauce

Gnocchi Gorgonzola
Lightly roasted red pepper potato dumplings in a Gorganzola cream sauce

Penne Con Pollo
Chicken, sun-dried tomato and spinach in a goat cheese cream sauce

Fettucine Alfredo
Classic flat noodles with cream sauce and Parmigiano cheese

Linguine Frutti Di Mare
Assorted fresh seafood in a tomato basil sauce

Linguine Shrimp Aglio e Olio
Shrimp, red onions and spinach in a olive garlic sauce

Risotto
Wild mushrooms with seared Fois Gra in a Barolo wine sauce topped with a 10 year old Balsamic vinegar

Spaghette Funghi Asiago Pomodoro
Fresh mushrooms, Asiago cheese in a tomato sauce

Penne Salsiccia Arrabiata
Wood oven roasted Filicetti sausage in a spicy tomato sauce

Fusilli Tre-Colore "Tropea"
Smoked salmon, grappa, spinach, plum tomatoes, ina a rosata sauce

Capellini Eugenio
Chicken tossed with black olives, sun-dried tomatoes, and broccoli florets aglio e olio

Rotolo
Homemade pasta rolled with Ricotta cheese, spinach and a touch of Goat cheese in a rose sauce

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Secondi

Pollo Alla Joia
Supreme breast of Capon stuffed with spinach and goat cheese pesto

Medaglion Di Maile Ripasso "Duo Volte"
Pork tenderlion medallions with seedless grapes and a sweet Recioto Della Valpolicella sauce

Veal Funghi e Marsala
Veal with fresh porcini mushrooms in a Marsala demi glaze

Portofoglio in Tasca "84"
Veal stuffed with prosciutto and mozzarella, flamed in Stock 84 brandy, rose sauce

Costa di Manzo Tennuta Degli Fratelli
16oz silver sterling rib steak bone-in grilled to perfection and anointed with a Cabernet Sauvingnon coarse black pepper jus

Agnello Polvere e Shiraz
Herb dusted rack of lamb with a mint and Shiraz marmalade

Vitello e Gamberi
Veal Scallopine and shrimps with a creamy Vecchia Romagnia sauce

Veal Picatta Lemone
Veal with a lemon butter Pinot Grigio sauce

Fresh Fish and daily Specials
Served with fresh seasonal vegetables and potato

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