No cuisines specified
Lobster bisque with lemon grass essence topped with a golden puff pastry crown.
Brie encased in phyllo dough, served with granny smith apples and toast points. Drizzled with a white truffle and honey sauce.
Marinated tomatoes, herb goat cheese and mixed greens served with toasted ciabatta bread and drizzled with a soy-balsamic reduction.
Assorted thin sliced Italian salamis with marinated artichokes, eggplant caponata, olives and olive oil.
Thinly sliced filet mignon, served with roasted pistachios, a nest of arugula, shaved parmigiano, topped with summer black truffles.
Crisp calamari served with a spicy harissa aioli.
P.E.I. Mussels sauteed with fennel, spanish chorizo and saffron white wine.
Roasted organic asparagus wrapped with prosciutto and phyllo dough, baked and finished with shaved parmigiano and truffle oil.
Literally meaning angry, homemade linguini tossed with local shrimp, capers, pancetta and organic tomatoes. This traditional Lombardy dish is perfect with a spicy lemon white wine sauce.
Guittarini pasta tossed with free range chicken, italian sausage, and a spicy marinara sauce.
House made butternut squash ravioli stuffed with roasted butternut squash, ricotta cheese, and amaretto cookies finished with chef's famous brown butter sage sauce.
Chef's daily inspiration.
Ziti pasta tossed with homemade bechamel, prosciutto cotto and fresh spring peas. Finished by baking and dusting with bread crumbs.
House made pappardelle topped with a homemade meat sauce made with beef, veal, pork, Italian herbs and marinara.
Homemade linguini topped with fresh shrimp, clams, calamari, P.E.I. Mussels, and half of a lobster tail, tossed in a spicy roasted tomato sauce.
Shrimp, scallops, sweet corn and spicy lobster sauce served over homemade red tomato fettucini.
Homemade ravioli stuffed with swiss chard, spinach, and ricotta cheese, finished with a lemon butter sauce and baby artichokes.
Homemade ravioli stuffed with fresh lobster, and topped with a lobster chive beurre blanc and chopped tomatoes.
Black truffle and mushroom filled housemade agnolotti, tossed with wild mushrooms, marsala and a porcini mushroom cream sauce.
Charred baby octopus served with artichoke hearts, heirloom potatoes, wild arugula and drizzled with lemon vinaigrette.
Crispy calamari, organic romaine lettuce, sliced bell pepper, shaved fennel and green beans all tossed with citrus aioli dressing.
Organic mixed baby greens, poached pears, gorgonzola cheese, caramelized walnuts and a champagne vinaigrette.
Chef hugo's interpretation of an italian classic. Romaine hearts, toasted garlic ciabatta croutons, white anchovy, caesar dressing and a parmigiano tulle.
Parmesan and breadcrumb encrusted fresh shrimp, baked in garlic, white wine and parsley butter, served over a lobster risotto with fresh vegetables.
Half pound maine lobster tail and two of our shrimp scampi over spinach and parsnip puree, topped with a white truffle lobster beurre blanc.
8oz Maine lobster tail, baby carrots, organic corn, asparagus potatoes and green beans, topped with a puff pastry crown.
Chef hugo's daily preparation or local catch or the day.
Menu for Trattoria Divina provided by Allmenus.com
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