Lightly fried risotto rice balls stuffed with mozzarella " and topped with tomato confit. Served with Prosciutto and topped with shaved Parmigiano.
Tomatoes stacked with mozzarella burrata and basil. Topped with basil pesto.
Tossed with strawberries, red onion, almonds, balsamic and Asiago cheese.
Mesclun greens tossed with red onion, cucumber, pomegranate seeds and pomegranate vinaigrette. Finished with Feta cheese.
Tempura battered calamari and spicy peppers. Lightly fried and served with a roasted red pepper aioli.
Our signature Prince Edward Island mussels in a light broth of lemon, cherry tomatoes, white wine, butter, and capers.
Romaine lettuce tossed with croutons and anchovies in a classic Caesar dressing.
Sliced and breaded eggplant stuffed with Ricotta and Asiago Cheeses. Lightly fried and topped with pomodoro sauce and Parmigiano.
Sliced Prosciutto, Capicollo, Soppressata and Mortadella served with Pecorino, grapes and olives.
Topped with almonds, goat cheese crumble and rice wine vinaigrette.vinaigrette.
Tossed with white wine and Manella clams.
Tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
4-cheese tortellini with English peas in a creamy tomato & vodka sauce.
Sheets of lasagna layered with braised sirloin, ricotta, mozzarella, Parmigiano and tomato sauce.
Classic Italian dish with Pancetta, Parmigiano, garlic and toasted walnuts.
This homemade Indian- Italian fusion ravioli is stuffed with ricotta cheese, English peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pesto.
Tossed with calamari and mussels in a spicy red sauce. Served with shrimp.
Tossed with braised wild boar, braised onion, celery, carrots, garlic in a red wine reduction. Finished with Pecorino.
Potato dumplings tossed with house made pesto sauce, cherry tomatoes and mini pearl mozzarella.
Stuffed with wild mushrooms and cheese. Finished with a white truffle cream sauce.
Served with sausage and broccoli rabe pesto. Topped with shaved Parmigiano.
Mini boneless half Belle Evan chicken served with roasted potatoes and baby carrots. Finished with orange Grand Marnier sauce.
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of rigatoni pomodoro.
Stuffed with Prosciutto and Provolone. Served with a potato cake and asparagus. Finished with a Gorgonzola cream sauce.
Grilled and served with potato cake and roasted Portabella. Finished with white truffle cream sauce.
Risotto slowly simmered with roasted tomatoes and English peas. Topped with jumbo shrimp and shaved Parmigiano.
Grilled and served with potato cake and spinach. Finished with basil pesto.
8oz, Grilled and served with baby carrots and broccoli Parmigiano mousse. Finished with sun dried tomato pesto creamy sauce.
Pan seared veal cutlet pounded with layers of sage and Prosciutto. Served with asparagus and roasted potatoes in a white wine butter sauce.
With apricot, lemon & cumin marmalade. Served with roasted potatoes and baby carrots.
14oz succulent steak, grilled and served with roasted potatoes and broccoli. Finished with Porcini butter.