Our winter menu changes frequently. Since we use local and organic producers, some items may change due to availability


herbed tomato bread with local buter and extra virgin olive oil • 4.5

just some good olives • 5

grilled brussel sprouts with lemon and sea salt • 7.5

salumi and charcuterie

antipasti plate: cheese, cured meats, olives, almonds & fruit • 12

salumi plate: fennel sausage, soppresata, mortadella, chorizo, serano ham, speck • 8/16

serrano plate with pecorino romano and olio verde • 8

spanish antipasti plate: chorizo, boquerones, idiazebel, mahon, buen alba olives • 16

soup and salads

soup of the day • 5/8

house greens with mustard vinaigrette • 6.5

spinach and radicchio with green apples, toasted almonds, and goat cheese • 7.5



burrata with arugula, serrano and balsamic • 10

burrata with roasted oyster mushrooms, spinach and truffle oil • 11

burrata with oven roasted tomato sauce and benton’s bacon • 11

crostini • 2 ea

sun dried tomato pesto with ricotta

roasted mushrooms and truffle oil

herbed goat cheese and grilled brussels sprouts

ricotta cheese and chestnut honey

chickpea puree with lemon, avocado and sea salt

taleggio with caramelized onions

crostini • 2.25 ea / 20 all

italian tuna, cannellini beans and capers

white anchovy and lemon vinaigrette

slow cooked barbeque  and cole slaw

mozzarella and serano ham

scrambled egg and chorizo

garlic sausage and white bean

toast thin crust pizza

sun dried tomato sauce, mozzarella cheese and italian herbs • 12

mushrooms, leeks, provolone cheese and white truffle oil • 12

black olive, artichokes, red pepper, goat cheese and spinach • 12

ricotta, provolone, garlic, chiles and spinach • 12 / add serano ham • 2

caramelized onion, taleggio, provolone thyme • 12 / add white anchovies • 2

roasted butternut squash, serano ham and blue cheese • 14

mortadella, provolone, fried egg and sage  • 14

italian sausage, banana peppers, tomato and provolone • 14

barbeque pork with green onions and provolone • 14

baked polenta

spinach, roasted mushrooms, pecorino cheese • 13

slow cooked pork, cabbage, garlic sausage and sage • 16

spicy tomato pesto sauce, sausage and ricotta • 16

cheese selection

one • 4 :: three • 11 :: four • 14 :: five • 18 :: six • 21 :: eight • 28 :: ten • 36

edelweiss gouda raw cow : wisconsin

extra aged grafton village vermont cheddar

northern lights bleu cow’s milk : ramsey cty

pecorino tomato washed sheep’s milk : italy

mahon cow’s milk minorca : spain

taleggio cheese : italy

idiazebel smoked sheep : spain

stickney hill goat cheese : minnesota

fresh ricotta and chestnut honey

buen alba red wine goat cheese : spain

extra’s & substitutions

extra virgin olive oil/balsamic vinegar, parmesan/pecorino, butter, fruit • 2 ea

sausage, serano ham, cured meats, chicken, anchovy, speck • 2.5 ea


We accept cash and credit cards-Visa, Master Card or Discover


Please no cell phones ~ thank you

Our neighborhood pizza

Our current favorite:  Mortadella, Provolone, Sage and Organic Egg


Located in the North Loop

Heritage Landing Building
415 North 1st Street :: Minneapolis
612:333:4305 :: hello@toastmpls.com

Click here for map & directions

Tuesday-Thursday 5-11pm
Friday & Saturday 5-12am
Sunday 5-11pm