Cavatappo Grill

Fresh squid, tossed in flour, deep fried, and served with a spicy tomato sauce.

Prosciutto, mortadella, spicy capocollo, coppa, speck, and cacciatorini.

Fontina, Gorgonzola, white truffle oil, and crispy crostini.

Sauteed in oil and sage and glazed with balsamic reduction over croutons.

Prince Edward Island mussels on the half shell with parsley and garlic pesto.

Squash, zucchini, radicchio, eggplant, endive, portobello, peppers, and onions.

Prince Edward Island mussels sauteed with curry in a light cream sauce with garlic croutons.

Soft polenta topped with assorted sauteed mushrooms, fontina and truffle oil.

Served with apricot preserves and walnut raisin bread.

Served with apricot preserves and walnut raisin bread.

Mesclun greens and grape tomatoes with red wine dressing.

Romaine lettuce, croutons, and grated Parmesan with Caesar dressing.

Sliced beets, goat cheese, and fresh basil with red wine vinaigrette.

Mesclun greens, apples, walnuts, grape tomatoes, and blue cheese with balsamic dressing.

Baby arugula, sliced grilled portobello, toasted pine nuts, and fontina cheese with balsamic dressing.

Baby arugula, shredded goat cheese, and grape tomatoes with balsamic dressing.

Mesclun, grilled shrimp, avocado, sweet corn, and grapefruit wedges with balsamic dressing.

Mesclun, cremini mushrooms, pears, walnuts, and fontina cheese with red wine dressing and truffle oil.

Tomatoes, cucumbers, capers, olives, red onions, and basil with red wine dressing.

Sun ripe tomatoes, imported buffalo mozzarella, basil, olive oil, and red peppers.

Raw sliced beef, baby arugula, and Parmesan flakes with lemon olive oil dressing.

Served on your choice of bread.

Prosciutto, arugula, tomatoes, and mozzarella cheese served on your choice of bread.

Eggplant, squash, mushroom, and hummus served on your choice of bread.

Pounded chicken breast with roasted potatoes and mixed greens.

Breaded chicken breast with arugula salad and roasted potatoes.

With garlic and rosemary, roasted potatoes and sauteed spinach.

Braised with winter spices, vegetables, and red wine. Served with Israeli cous cous.

Grilled and served with broccoli and roasted potatoes.

Served with lettuce, tomato, and french fries.

Served with Moroccan cous cous and tomato onion salad.

Served with sauteed spinach.

Served over greens with fresh tomatoes and red onions.

Prince Edward Island mussels sauteed with garlic, capers, and white wine sauce.

Served with artichoke and potato sauce.

Served with sauteed spinach.

Homemade. Butter and sage.

Tomato sauce, mozzarella, and fresh basil.

Homemade. In a prosciutto cream sauce.

Homemade. Ground veal, sage, and carrot ragu sauce.

Homemade. Shrimp, radicchio, and fresh tomato sauce.

Baby clams, garlic, white wine, and a dash of fresh tomato.

Eggplant, tomato sauce, and grated ricotta salata.

Homemade. 100% beef ragu and tomato sauce.

Homemade. Lamb ragu and tomato sauce.

Homemade. Duck and mushroom ragu with light cream sauce.

Bacon, onions, and tomato sauce.

Homemade pasta with cacio cheese and cracked black pepper.

Ladyfingers soaked in espresso with mascarpone and chocolate shavings topped with cocoa powder.

A traditional Italian dessert made with cream and vanilla flavored gelatin and topped with sugared strawberries and blueberries.

Chocolate sponge cake with chocolate cream filling.

Blueberry pie with vanilla ice cream.

Rich custard dessert with a layer of soft caramel on top.

Homemade tart filled with pears and sweetened almonds. Served in a raspberry sauce and topped with vanilla ice cream.

Light whipped chocolate mousse served in a champagne flute. Served with whipped cream and strawberries.

Warm Italian-style cheesecake made with ricotta cheese and drizzled with caramel sauce.

Diced seasonal fruit.