Our Menu

Antipasto of the day | Refer to specials.

Squid lightly dusted in flour, deep fried and served with a spicy tomato pepper sauce.

Thinly sliced beef with extra virgin olive oil, lemon, arugula and shavings of parmigiano reggiano.

Shrimp cocktail with spicy cocktail sauce.

Layers of roasted Portobello mushroom, roasted peppers, red onions and gorgonzola, warmed in our wood burning oven and drizzled with a balsamic glaze.

“The original bruschetta” grilled garlic rubbed Tuscan bread, simply topped with plum tomatoes, basil and fresh mozzarella, drizzled with extra virgin olive oil.

Salad of arugula, Belgian endive and radicchio tossed with a balsamic vinaigrette | With shavings of Parmigiano Reggiano +$10

Salad of tomatoes, fresh mozzarella, and fresh basil dressed with extra virgin olive oil.

Salad of arugula, haricot verts and tomato wedges dressed with truffle oil and lemon, topped with shaved Romano cheese.

Salad of romaine lettuce and homemade herbed croutons tossed with a Caesar style dressing, topped with Parmigiano Regianno.

Salad of mesclun greens, dried cranberries, walnuts, and crumbled goat cheese, dressed with a Tahitian vanilla bean vinaigrette.

Salad of romaine, carrots, peppers and radicchio with a balsamic vinaigrette.

Mozzarella, asparagus, goat cheese, Parmigiano and fresh Italian parsley.

Tomato sauce, mozzarella, hot sausage, mushrooms and roasted peppers.

Tomato sauce, fresh mozzarella and basil.

Tomato sauce, mozzarella and Prosciutto di Parma topped with arugula.

Mozzarella, Romano cheese, gorgonzola, plum tomatoes and calamata olives.

Penne with ground veal and fresh sage, tossed with a sauce of Prosciutto di Parma, veal glace and Parmigiano Reggiano.

Homemade fusilli with grilled chicken, wild mushrooms and spinach, finished with a roasted garlic butter sauce and parmigiano reggiano.

Homemade rigatoni with sausage, zucchini and peas, tossed in a tomato sauce and baked in our wood burning oven topped with mozzarella.

Homemade fettuccine with Shrimp, wild mushrooms and peas, finished with a touch of cream and Parmigiano Reggiano.

Homemade ravioli filled with ricotta, spinach and orange rind in a sauce of fresh orange, sage, butter and Parmigiano Reggiano.

Homemade ravioli filled with lobster and scallops in a lobster cream sauce, garnished with a lemon cream sauce.

Grilled Atlantic salmon topped with a horseradish cream sauce, served with asparagus spears, roasted potatoes and a drizzling of tomato oil.

Grilled yellow fin tuna topped with a tomato caper pepper sauce, served with sautéed haricot verts and mashed potatoes.

Roasted New Zealand rack of lamb topped with a rosemary balsamic reduction, served with sautéed spinach and mashed potatoes.

Grilled chicken breast topped with sundried tomatoes and mozzarella, served with sautéed mixed vegetables and a sautéed mashed potato cake.

Sautéed porcini crusted chicken breast with its own natural sauce, served on a bed of sautéed greens and mashed potatoes.

Grilled black Angus filet mignon topped with SDT red wine reduction sauce, served on a bed of sautéed mixed vegetables and mashed potatoes.