DINNER MENU
| GLI ANTIPASTI / LE INSALATE | |||
| Arancini - Breaded Arborio rice balls stuffed with provolone and minced veal |
|
||
| Insalata di Cesare - Crisp romaine lettuce with an anchovy, caper and parmigiano dressing | |||
| Insalata di Capra - Fried oyster mushrooms, a disk of goat cheese and sliced baby beets on mixed greens | |||
| Calamari alla Griglia - Tossed in parsley, garlic and olive oil served along with a lemon vinaigrette | |||
| Mozzarella di Bufala - Fresh buffalo mozzarella with basil and olive oil served along with oven roasted tomato tartare | |||
| Spedini di Agnello - Grilled skewers of Ontario lamb with a panzenella salad and cracked Sicilian olives | |||
| Cozze alla Marinara - Mussels in a garlic tomato sauce topped with a garlic crostini | |||
| LE PASTE | |||
| Penne alla Vodka - Penne rigate in a tomato cream sauce with sun-dried tomato and chicken breast |
|
||
| Bucatini all’ Amatriciana - Pancetta, onion and a touch of chili in tomato sauce with a tube style pasta | |||
| Tagliatelle e Pomodoro Fresco - Homemade Tagliatelle with vine ripe cherry tomato, garlic, fresh basil and olive oil | |||
| Tagliatelle con Funghi - Fresh pasta with pancetta, porcini and assorted mushrooms in a veal jus with a touch of cream | |||
| Rigatoni e Salsiccia - Sausage in a spicy tomato sauce and ricotta cheese with Rigatoni | |||
| Bucatini e Cavolofiore - Tube pasta with cauliflower, anchovies, garlic and parsley topped with bread crumbs | |||
| Linguine con Frutti di Mare - Black tiger shrimp ,calamari, mussels and clams in olive oil with garlic and parsley | |||
| I SECONDI | ||
| Pollo Capra - Seared Chicken Supreme topped with a warm goat cheese & sundried tomato drizzled with natural jus |
|
|
| Filetto di Vitello - Veal tenderloin wrapped with prosciutto and sage with vegetables & potatoes | ||
| Bistecca -Grilled Black Angus striploin with olive oil, rosemary sea salt with vegetables & pototoes | ||
| Branzino -Mediterranean Seabass topped with oven roasted tomato relish with vegetables & potatoes | ||
| Zuppa di Pesce -Clams, shrimp, mussels, branzino, calamari in a fennel and tomato fish broth with a herb and garlic rubbed crostini | ||
|
Taxes are extra. 15% gratuity added to groups of 8 or more.
|