The Vibrant Essence of South American Cooking
Visit Us
176 Yonge St.,
Toronto, ON M5C 2L7
(416) 507-3378
Visit Us
176 Yonge St., Toronto, ON M5C 2L7
(416) 507-3378
SMALL PLATES
LALA’S SPICY FRIED ‘BRAVAS’ POTATOES
paprika, lemon & garlic aïoli
11
BLISTERED SHISHITO PEPPERS
parmigiano-reggiano
11
YUCA FRIES
sherry aïoli
10
LEÑA ONION BREAD FUGAZZETTA
onion, oregano, mozzarella, parmigiano-reggiano, housemade olive mix
7
GRILLED MUSHROOM SKEWER
truffle aïoli, roasted garlic, red onion salsa
16
SUSANA’S GAUCHO EMPANADAS
beef, egg, olives, chiminasty sauce
18
CHARRED CALAMARI
garlic, jalapeño, leña spice
16
CARVED Jamón
spanish serrano ham, aged 24 months
22
APPETIZERS
WHITE BEAN SOUP
coco bianco bean purée, tomatillo, cabbage, grilled corn
14
LEÑA CAESAR SALAD
romaine, kale, croutons, spanish bacon bits, parmigiano-reggiano, anchovy vinaigrette
16
STRACCIATELLA BURRATA SALAD
orange marmalade, tamarack farms tomatoes, grapes, red onion
18
BRANZINO TARTARE
sweet green tomato, lime, nasty sauce, potato
17
TUNA CRUDO
fennel pollen, chili, charred clementine, olive oil
19
AVOCADO SALAD
green beans, kohlrabi, clementine, cucumber, toasted pumpkin seeds, sherry vinaigrette
add chicken or salmon +10
19
BEEF TARTARE
oyster mayonnaise, green olives, fennel bizcochos crackers, vegetable ash
19
SANDWICHES
CHICKEN
pain au lait bun, caramelized onion, beer sauce, yellow mustard, escarole salad
21
CHIMICHURRI STEAK
grilled flat iron steak, papo seco bun, iceberg lettuce, tomato, aïoli, fries
23
BRISKET BURGER
hazelnut & red pepper spread, cremoso cheese, charred cucumber, endive, fries
22
ENTRÉES
GRILLED ATLANTIC SALMON
corn, peanut & chili salsa, zucchini
29
GARLIC SHRIMP
roasted piquillo pepper, baby potatoes, smoked paprika, white wine
31
VEAL MILANESA
grilled veal paillard, duck egg, white anchovies, chimichurri, yuca fries
33
SPAGHETTI
tomato sauce, basil, green olives, creamed burrata cheese
22
MEZZI RIGATONI PASTA
spicy pork sausage, pickled eggplant, lemon, garlic
22
BRAISED ORGANIC CHICKEN
egg, lemon & saffron braise, mushrooms, fregola
28
PIRI PIRI GRILLED OCTOPUS
tomato rice, lemon, fresh herbs
38
7OZ GRASS-FED BUTLER’S STEAK
roasted mushrooms, jus, chimichurri, fries
32
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Dessert
CHURROS
warm spiced chocolate sauce
14
BURNT CHEESECAKE
vanilla, macerated strawberries
13
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
Wines by the Glass
SPARKLING
5oz · 750ml
nv cava brut, torre oria, spain
13 · 62
nv cava rosé, can xá, spain
15 · 75
nv lambrusco, medici ermete ‘i quercioli’, emilia-romagna, italy
12 · 58
nv taittinger brut réserve, champagne, france
30 · 150
ROSÉ
5oz · 8oz · 750ml
2018 torres ‘sangre de toro’, spain
15 · 22.5 · 60
White
5oz · 8oz · 750ml
nv sauvignon blanc, nicolas idiart, loire valley, france
13 · 18 · 48
2017 moscatel, torres ‘viña esmeralda’, catalunya, spain
13 · 19 · 50
2018 verdejo, bodegas val de vid, rueda, spain
14 · 21 · 56
2018 pinot grigio, villa degli olmi, italy
14.5 · 21.5 · 58
2018 viognier, dominio de punctum, la mancha, spain
15 · 22.5 · 60
2019 sauvignon blanc, salentein ‘portillo’, uco valley, argentina
16 · 24 · 64
2018 chardonnay, catena, mendoza, argentina
17 · 25.5 · 68
RED
5oz · 8oz · 750ml
nv syrah, nicolas idiart, loire valley, france
13 · 18 · 48
2017 malbec, santa julia ‘del mercado’ mendoza, argentina
13 · 19.5 · 52
2017 tempranillo, ondalán, rioja, spain
15 · 22 · 60
2011 grenache, monasterio de las viñas ‘gran reserva’, cariñena, spain
16 · 24 · 64
2017 pinot noir, viña echeverría ‘gran reserva’, casablanca valley, chile
17 · 25.5 · 68
2018 malbec, callia selected, mendoza, argentina
17 · 25.5 · 68
2017 cabernet sauvignon, salentein ‘reserve’, uco valley, argentina
19 · 28 · 72
Takeout & Delivery
Order your favourite South American inspired dishes Wednesday through Saturday from 12pm-9pm!
“Leña is an ode to matriarchal ideals at the table, to that style of cooking that percolates in all of us cooks.”
