Lightly fried risotto rice balls stuffed with fresh mozzarella. Served with plum tomato sauce.

Mozzarella burrata and roasted plum on a bed of sliced prosciutto. Finished with pistachios.

Tossed with dried cranberries, red onion, toasted walnuts, balsamic and Parmigiano.

Mesclun greens tossed with red onion, tomato, cucumber and raspberry vinaigrette. Finished with Feta cheese.

Tempura battered calamari and spicy peppers. Lightly fried and served with a roasted red pepper aioli and zucchini chips.

Our signature Prince Edward Island mussels in a light broth of lemon, cherry tomatoes, white wine, butter, and capers.

Romaine lettuce tossed with croutons 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, Hard Provolone, poached apple with melted Gorgonzola.

Smoked salmon tartare, with watermelon, fresh avocado and fresh orange and citrus.

Stuffed with Ricotta & lightly fried. Served over red beet pure.

Tossed with red onions, cranberries, Asiago cheese & balsamic vinaigrette.

Served with red beets and toasted almonds in rice wine vinaigrette.

Crostini coated with homemade nut free pesto, topped with fresh mozzarella, tomato confit and basil. Finished in the oven.

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 mushrooms and English peas in a creamy sauce. Finished with Parmigiano.

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 pistachio pesto.

Tossed with calamari and mussels in a spicy red sauce. Served with shrimp.

Tossed with beef short ribs and a veal demi glaze red wine creamy sauce. Finished with Pecorino.

Served with sausage and broccoli rabe in a white wine butter sauce. Topped with shaved Parmigiano.

Potato dumplings tossed with seasonal wild mushrooms, butter, Truffle oil and finished with shaved Parmigiano.

Stuffed with pumpkin, amoretti biscotti and Pecorino. Finished with Pistachio butter creamy sauce.

Stuffed with pumpkin, amoretti biscotti and Pecorino. Finished with butter sage sauce and Macadamia nuts.

Half chicken in a white wine, rosemary and lemon sauce. Served with baby carrots and roasted potatoes.

Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of rigatoni pomodoro.

14oz, Grilled and served with cauliflower mash and sautéed spinach. Finished in a classic Marsala mushroom sauce.

Grilled and served with garlic cauliflower mash and sautéed spinach. Finished with peppercorn sauce.

Risotto slowly simmered with clams, shrimp and calamari in a white wine cherry tomato sauce.

Grilled and served with roasted potatoes and asparagus. Finished with Dijon mustard.

8oz, Grilled and served with cauliflower mash and broccoli. Finished with saffron orange 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 fig & Port wine sauce and served with roasted potatoes and baby carrots.

Served with roasted peppers and roasted zucchini. Finished with an olive, artichoke & mint tapenade.

Pan seared and served with a heirloom tomato, red onion, basil & oregano salad. Finished with a caper, mint and olive tapenade.

14oz succulent steak, grilled and served with roasted potatoes and broccoli. Finished with veal demi glaze sauce.

Grilled halibut with grilled zucchini and roasted peppers. Finished with tomato confit with olive, capers and parsley.

Served with broccoli rabe and mixed roasted potatoes. Perfectly finished with Truffle & Porcini butter. This beautiful cut of meat is huge and packed with flavor. A truly unique dining experience!

Served with roasted peppers and Portobello mushrooms. Finished with a blueberry, mint & lime vinaigrette.

16oz grilled and served with roasted potatoes and baby Brussels sprouts. Topped with Procini Truffle butter.

Whole fish, gluten free bread crust & pan seared. Served with a chickpea, cauliflower, potatoes, red cabbage salad in a Citrus vinaigrette.

Pan seared and topped with Puttanesca sauce (black olives, capers, cherry tomatoes). Served with cous cous, local corn & English peas ragu.

Puff pastry topped with caramelized apples, crème carmel and strawberry coulis. With vanilla gelato.