INSALATE [Salads] ___________________________________________________________________

M I S T A   Seasonal spring mix with Roma tomatoes, carrots, fennel and radish tossed in a citrus vinaigrette (GF/DF/NF/V)         16 

P E R A   Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts tossed in balsamic vinaigrette (GF/V)    20

C A P R E S E   Mozzarella di bufala with a mix of fresh tomatoes, basil infused olive oil and balsamic reduction (GF/V/NF)           23 

G E M   C A E S A R   Baby Gem lettuce, radicchio, crispy prosciutto (pork), radish, homemade creamy Caesar dressing, topped with croutons, and Parmigiano cheese (NF)   20

R A D I C C H I O   Arugula, fennel, radicchio, fresh orange, pickled red onion, radish with citrus dressing, shaved Grana Padano DOP cheese (GF/V/NF)             21

ANTIPASTI CARNE E PESCE [Fish and Meat Appetizers] ____________________________________

P O L P E T T E   Braised veal and beef meatballs in tomato basil sauce topped with stracciatella cheese   22            

C A R P A C C I O   D I   M A N Z O   House cured, black peppercorn crusted beef tenderloin, pickled red onion, truffle essence, lemon juice topped with baby arugula and shaved Parmigiano cheese (GF/NF) 26

B U R R A T A   Burrata, arugula and frisée and prosciutto di Parma (pork), green olive tapenade and sweetie drop peppers, aged balsamic and EVOO (GF/NF)       29

T A G L I E R E   D I   S A L U M I   Chef’s choice of Italian salumi (pork) and cheese, served with marinated olives and homemade focaccia (NF)           28 

 *extra cheese add $8* *extra meat add $6* 

C A L A M A R I   A L L A   G R I G L I A   Marinated grilled calamari, julienne roasted red peppers and scallions finished with a balsamic reduction (GF/NF/DF)     26        

C O Z Z E   PEI mussels in a choice of lemon white wine garlic sauce, roasted fennel and onion OR tomato basil sauce served with homemade focaccia (NF/DF)  23 
         
C A R P A C C I O   D I   S A L M O N E   Thinly sliced smoked salmon, topped with radish, fennel, orange segments, arugula seedling, olive oil, lemon-lime dressing with goat cheese (GF/NF)   28         

P O L I P O   A L L A   G R I G L I A   Grilled octopus, potato purée, black olives, sweetie drop peppers topped with EVOO and lemon gremolata (GF/NF)   27    

F R U T T I   D I   M A R E    Marinated shrimp, calamari and octopus tossed with carrots, celery, bell peppers and fennel with EVOO and lemon (GF/NF/DF)  26

ANTIPASTI VEGETARIANI [Vegetarian Appetizers] __________________________________

F O C A C C I A   Homemade focaccia with fresh herbs (DF/V/NF)             4

B R U S C H E T T A   Toasted homemade focaccia bread topped with diced Roma tomato and shaved Parmigiano  cheese (V/NF)    10

A R A N C I N I   Sweet pea risotto balls stuffed with smoked Provolone cheese served with tomato sauce and topped with grated Parmigiano cheese (NF/V)   18     

M E L A N Z A N A   A L L A   P A R M I G I A N A   Lightly fried eggplant, layered with with bufala mozzarella, tomato sauce and topped with Parmigiano cheese (NF/V) 22
 
F U N G H I   D I   B O S C O   Herb-marinated grilled Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction (GF/V/NF)  24      

PASTA GRANO DURO ________________________________________________________

Gluten free Pasta add $3

P E N N E   A L L’ A R R A B B I A T A   Tomato sauce with chili peppers and black olives topped with green onion (NF/V)      23 

P E N N E   A L L A   V O D K A  Sautéed pancetta (pork) and green onions tossed in a vodka infused tomato cream sauce (NF)      27

P A C C H E R I   R O M A N I   Smoked chicken, portobello mushroom, tomato cream sauce, topped with goat cheese (NF)        29 

C A P E L L I N I    S A R D I    Sautéed shrimp and scallops, aglio e olio, with black olives, artichoke hearts, green onions and diced Roma tomatoes (NF)           32     

L I N G U I N I   M A R E    Sautéed shrimps, sea scallops, calamari and PEI mussels in a light white wine tomato sauce (NF)       35 

PASTA FRESCA [Fresh Pasta] ____________________________________________________________

G N O C C H I   A L   S U G O   P O M O D O R I N I   Fresh potato gnocchi, burst cherry tomato sauce, basil and EVOO, topped with stracciatella cheese (V/NF)      27           

T A G L I A T E L L E    A I    F U N G H I   Egg noodle tagliatelle with baby spinach, porcini and mixed mushrooms tossed in creamy truffle essence (NF/V)    32                        

C A S A R E C C E   B O L O G N E S E   Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese (NF)   28   

T A G L I A T E L L E   A L   P O L L O   Egg noodle tagliatelle with sautéed chicken breast tossed in a creamy basil pesto sauce with sun-dried tomatoes, topped with Pecorino cheese (NF)   28

R I S O T T O   A L L A   P E S C A T O R A   Carnaroli rice with shrimp, calamari, PEI mussels, heirloom cherry tomato, and herb oil in a white wine butter      38   

S A C C H E T T I   A L   T A R T U F O   Fresh Sacchetti filled with truffle & ricotta cheese in a cream butter truffle sauce topped with black truffle drizzle and crispy shallots (V/NF)  39

SECONDI DI CARNE [Meat Main courses]  _______________________________________

V I T E L L O   L I M O N E   Veal scaloppine in a white wine lemon sauce served with seasonal vegetables and potatoes (NF)  35

P O L L O   S A V O I A    Oven roasted chicken supreme, topped with red peppers, onion, mushrooms, in a white wine sauce, served with roasted potatoes and seasonal vegetable (GF/NF)    34

C O S T I N E   B R A S A T E   Braised short ribs served over cacio e pepe risotto topped with beef reduction (NF)  43    

C O S T O L E T T E   D’A G N E L L O   Grilled lamb chops (served medium) in a green peppercorn reduction, served over infused mash potatoes and seasonal vegetables (GF)       58

T A G L I A T A   D I   M A N Z O   Sliced 12oz Canadian Angus striploin steak, atop a salad of arugula, red bell peppers and fire grilled onions, with drizzles of truffle essence, balsamic glaze, and shaved Parmigiano cheese (GF/NF)         59

SECONDI DI PESCE [Fish and Seafood Main courses]  ______________________________________

S A L M O N E   A I   C A P R I   Grilled salmon in a lemon caper sauce, served with fregola salad, bell peppers,  black olives, sundried tomato and red onions (NF)  38

Z U P P A   D I   P E S C E   Black tiger shrimp, calamari, and P.E.I. mussels gently stewed in a white wine tomato broth and served with homemade focaccia (NF) 47

B R A N Z I N O   A L L A   L I V O R N E S E   Open-faced, whole deboned Mediterranean sea bass with cherry tomato sauce, capers and black olives, served with seasonal vegetables and roasted potatoes (GF/NF)  48 

CONTORNI [Side dishes] ________________________________________________________________

Roasted potatoes with rosemary       10 

House salad      10 

Capellini aglio e olio with fresh parsley (full portion $18) 10 

Penne in tomato basil sauce (full portion $20) 12 

Paccheri in tomato cream sauce (full portion $22) 14

Penne in cream sauce     (full portion $22) 12 

PIZZA  __________________________________________________________________________

M A R G H E R I T A   Tomato sauce, fior di latte, fresh basil and olive oil (V/NF)  19 

I S A B E L L A   Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini & caramelized onions (V/NF)   22                         

L U C I A   Tomato sauce, mozzarella and fior di latte cheese, soppressata, chili flakes, red onion and honey (NF)    23         

C O N T A D I N A   Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto (NF)     22

P R O V O L A   Tomato sauce, fior di latte and smoked Provolone cheese, spicy Italian sausage (pork) and rapini      23

C A P R I C C I O S A   Tomato sauce, fior di latte, spicy Italian salami (pork), mushrooms and roasted red peppers (NF)  23  

P R O S C I U T T O   E   F U N G H I   Tomato sauce, fior di latte, prosciutto cotto (pork), mixed mushrooms           22 

B U F A L A   Tomato sauce, mozzarella di bufala, topped with arugula, prosciutto and shaved Parmigiano cheese   25 

Q U A T T R O   S T A G I O N I   Tomato sauce, fior di latte, artichoke hearts, black olives, mushrooms and Prosciutto cotto (pork) (NF) 24   

L A   V E C C H I A   Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms (NF)   23 

D I A V O L A   Tomato sauce, fior di latte, spicy Italian salami (pork), black olives, jalapeño peppers and goat cheese (NF)   23

PIZZA  BIANCA ______________________________________________________________

M I A   Basil pesto, mozzarella and fior di latte cheese and mortadella  23                                                                           

F U N G H I   Mushroom purée, Fontina, mozzarella and Parmigiano cheese, Portobello mushroom, truffle créma,  hazelnut crumble (V)    24

S O P H I A   Mozzarella and fior di latte cheese, burrata, caramelized onion, ‘nduja (pork), preserved peach,  prosciutto (pork), walnuts, and basil    29

P E R A   Mozzarella and gorgonzola cheese, Bartlett pear slices topped with honey (NF/V)  21                 

S A L M O N E   Mozzarella cheese, red onions, capers, smoked salmon topped with stracciatella cheese   24 

Gluten Free (GF) | Dairy Free (DF) |  Nut Free (NF) | Vegetarian (V) | Vegetarian contains rennet (V*)

Please refrain from making substitutions & inform us of any allergies – If it can be accommodated there will be an extra charge