Our Menu

A selection of prosciutto parma, sopressata, mortadella, percorino cheese and olives

Burrata mozzarella and grilled vegetables marinated in garlic, parsley and extra virgin olive oil

Cured beef with arugula and shaved grana padano cheese in a olive oil dressing

Grilled Portuguese octopus with spicy potato, black olives and celery salad

Jumbo shrimp and wild arugula with lemon dressing

Roasted lamb meatballs in a lemon & white wine sauce with fresh rosemary

Tuscan style veal tripes with cannellini red beans

Stuffed with red peppers, garlic, celery, shallots, butter and topped with bacon

P.E.I mussels sauteed with fresh garlic, white wine , basil, red pepper flakes and a touch of pernod

Fennel and orange salad with black olives and radicchio

Romaine hearts with a garlic, anchovy & parmigiana dressing

A thick Tuscan bean soup with diced fresh vegetables

Spaghetti with tomato and basil

Potato gnocchi in a creamy gorgonzola sauce with apples

Thin home made pasta with lobster reduction, lobster meat, shrimp and a touch of brandy

"Little ears" pasta with homemade Italian sausage and broccoli rabe

Wide fresh pasta with wild boar braised in red wine, juniper berries and herbs

Carnaroli rice with wild mushrooms, parsley and white truffle oil

Traditional meat lasagna with bechamel sauce and parmigiana reggiano

Ricotta filled beggars purse shape pasta with white truffle infused cream sauce and parmesan cheese

Imported artisan large rigatoni and slow cooked short rib, with mascarpone and shaved parmigiana reggiano cheese

Long spiral pasta with homemade Italian sweet sausage meat sauce and porcini mushrooms

Parmigiana reggiano crusted chicken breast in a white wine and lemon

Veal scaloppine with prosciutto di Parma, melted cheese and sage over spinach

Calf liver sauteed with caramelized onions, red wine vinegar and pan seared polenta

Slowly roasted lamb shank with roasted creamy polenta

Roasted pork chop with apples, caramelized onions and roasted potatoes

Jumbo shrimp with tuscan style cannellini beans, tomatoes and sage

Pan roasted salmon filet with dijon mustard sauce and vegetables

Grilled New York Angus prime sirloin steak with spinach and potatoes

Spinach sauteed with extra virgin olive oil and garlic

Broccoli rabe sauteed with extra virgin olive oil, garlic and red pepper flakes

Roasted potatoes with herbs

Sauteed escarole, cannellini beans and black olives