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Risotto rice balls stuffed with mozzarella, lightly fried andserved on a bed of thinly sliced smoked prosciutto di parma.
Homemade mozzarella burrata with chilled roasted peppers, black olives and capers. Drizzled with extra virgin olive oil and a balsamic reduction.
Baby kale leaves tossed in a lemon vinaigrette and finished with grated parmigiano cheese and almonds.
Our signature prince edward Island mussels in a light broth of lemon, white wine, butter, capers and cherry tomatoes.
Fried octopus and poached beets served with micro greens and fresh goat cheese. Finished with a lemon vinaigrette.
Lightly fried tempura battered calamari and spicy peppers served with pickled mayonnaise.
Shaved fennel, cucumber, arugula and poached shrimp salad. Finished with a lemon vinaigrette.
Assortment of Italian cured meats: Capocollo, salame, mortadella, soppressata. Served with cheese and olives.
Small cut rigatoni with mussels and shrimp mixed with english peas and cherry tomatoes in a white wine sauce.
Homemade ribbons of pasta tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved parmigiano reggiano.
This homemade indian italian fusion ravioli is stuffed with ricotta cheese, english peas, ginger and coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Homemade potato dumplings with sauteed wild mushrooms and fresh mozzarella di bufala. Accented with white truffle oil.
Stuffed with lobster and finished in a shallot & vodka cream sauce.
Spaghetti in a tomato & basil sauce.
Center cut filet grilled to perfection and finished with an artichoke sauce. Served with a sun dried tomato potato cake and sauteed kale.
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di bufala. Served with a side of rigatoni pomodoro.
Grilled and served with roasted baby potatoes and baby carrots. Finished in an orange, red wine, dijon mustard and rosemary sauce.
Grilled rack of lamb served with baby potatoes and broccoli rabe. Finished with a basil & pesto sauce.
Pan seared U-10 sea scallops served with a risotto cake and sauteed asparagus. Finished in a lemongrass creamy sauce.
Decadent and rich chocolate souffle served with vanilla gelato.
Served with fresh berries.
A trio of chef peppinos homemade gelato or sorbet.
Served with fresh berries.
Puff pastry baked until golden brown and topped with thinly sliced peaches. Served with strawberries and vanilla gelato.
A selection of house favorites including souffle, crostata, panna cotta and vanilla gelato.
Menu for Da Vinci Restaurant provided by Allmenus.com
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