F R E S H H O M E M A D E F O C C A C I A Served with seasoned olive oil and balsamic vinegar (DF/V/NF) 4
M I N E S T R O N E A medley of vegetables in a light tomato broth (DF/V/NF) 14
C A P R E S E Mozzarella di bufala stacked with vine ripe tomato, with arugula, basil infused olive oil and balsamic reduction (GF/V/NF) 22
C A E S A R Crisp romaine lettuce tossed in homemade dressing with herbed croutons, topped with shaved Parmigiano (NF) 17
R O S S A Roasted beets tossed in a citrus dressing with whipped ricotta cheese, frisée topped with Pistachios (V) 21
P E R A Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts, tossed in balsamic vinaigrette (V/GF) 21
V A L E N T I N O Shaved brussels, tossed with candied pecans, cranberries, red onions, shaved pear, butternut squash, dressed in lemon EVOO, topped with crispy prosciutto (pork) and pecorino cheese (GF) 24
B R U S C H E T T A Toasted homemade focaccia bread topped with diced Roma tomato and shaved Parmigiano (V/ NF) 10
A R A N C I N I Sweet pea risotto balls stuffed with mozzarella, served with tomato sauce and shaved Parmigiano (NF/V) 17
M E L A N Z A N A P A R M I G I A N A Breaded eggplant layered with fior di latte and Parmigiano cheese in a homemade tomato sauce topped with basil infusion (V/NF) 19
F U N G H I D I B O S C O Grilled herb marinated Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction (V/NF/GF) 20
P R O S C I U T T O & B U F A L A Bufala mozzarella wrapped with prosciutto (pork), set on a bed of arugula with cherry tomatoes and radish (NF/GF) 23
C A R P A C C I O D I M A N Z O House cured, black peppercorn crusted beef tenderloin, pickled pearl onion, drizzled with truffle essence and lemon juice, topped with shaved Grana Padano and arugula (GF/NF) 24
T A G L I E R E D I S A L U M I Chefs choice of Italian salumi (pork) and cheese served with marinated olives, giardiniera, and homemade focaccia (NF). 28 *extra cheese add $8*
F R U T T I D I M A R E Cuttlefish, octopus, shrimp, carrots, celery and red peppers marinated in a Lemon and olive oil vinaigrette (GF/NF/DF) 22
C O Z Z E PEI Mussels in white wine garlic sauce with banana peppers, roasted fennel and onion topped with lemon juice or basil tomato sauce with onion, basil and parsley (GF/NF/DF) 19
P O L I P O Charred marinated octopus, served over white bean puree, topped with sweety drop peppers, chickpeas & olive tapenade (GF/NF/DF) 26
Whole Wheat Pasta add $2 / Gluten free Pasta add $2
P E N N E A L L ‘ A R I B I A T T A Spicy tomato sauce with black olives and green onions (V/NF/DF) 20
C A P E L L I N I S A R D I Sautéed shrimp, sea scallops, black olives, artichoke hearts, green onions and diced Roma tomatoes in aglio e olio sauce (NF) 28
P E N N E A L L A V O D K A Sautéed pancetta (pork) and green onions tossed in a tomato cream sauce with vodka (NF) 26
L I N G U I N E F R U T T I D I M A R E E Shrimp, PEI mussels, clams and calamari in a white wine tomato sauce (NF/DF) 30
R I G A T O N I R O M A N I Smoked chicken and portobello mushrooms in a tomato cream sauce finished with goat cheese (NF) 27
O R E C C H I E T T E C A L A B R E S E Roasted sausage (pork), white wine butter, rapini pesto topped with pickled chillies, pine nuts. 28
R I S O T T O A I F U N G H I P O R C I N I Arborio rice with porcini and mixed mushrooms, truffle essence, and Parmigiano cheese (V/NF) 30
R I S O T T O A I G A M B E R I Shrimps, scallops and mussels in a white wine sauce with cherry tomato, saffron (NF/DF) 32
C A S A R E C C E A L S A L M O N E Brandy flambéed salmon tossed with casarecce pasta in a rose sauce with baby spinach, sun-dried tomatoes and green onions (NF) 26
M A F A L D E A L L A B O S C A I O L A Mafalde tossed with porcini and mixed mushrooms in a cream truffle essence (V/NF) 30
G N O C C H I A I Q U A T T R O F O R M A G G I Potato dumplings tossed in a silky cream sauce with Gorgonzola, Asiago, Parmigiano and Mozzarella cheeses (NF/V) 28
A G N O L O T T I D I M O N T E Fresh half-moon shaped pasta filled with ricotta cheese and spinach in tomato cream sauce (V/NF) 30
C A S A R E C C E A L R A G U Traditional Bolognese sauce with casarecce pasta, topped with Pecorino cheese (NF) 26
T A G L I A T E L L E A L P O L L O Sautéed chicken and sundried tomatoes tossed in a creamy basil pesto sauce 25
R A V I O L I D E N I R O Large ravioli filled with braised beef in a mixed mushroom butter truffle essence (NF) 32
P O L L O S A V O I A Pan seared chicken breast scaloppine topped with red peppers, onion and mushrooms in a white wine sauce served with roasted potatoes and seasonal vegetable (NF) 30
S C A L O P P I N E D I A N O M A R I N A Veal scaloppine in a mushroom cream sauce served with roasted potatoes and seasonal vegetable (NF) 32
S C A L O P P I N E A L L I M O N E Veal scaloppine in a white wine and lemon sauce served with roasted potatoes and seasonal vegetable (NF) 31
A G N E L L O A L F O R N O slowly braised lamb shank in tomato and red wine, topped with pine nut gremolata served with creamy mashed potatoes, and seasonal vegetable 42
B I S T E C C A A L L A G R I G L I A 12oz marinated striploin steak with creamy mashed potatoes, seasonal vegetable with porcini butter (NF) 48
Z U P P A D I P E S C E Calamari, mussels, shrimp, and clams in a garlic, white wine and tomato broth, served with toasted Calabrese crostini (NF/DF) 42
S A L M O N E A L F O R N O Grilled Salmon topped with pickled onions and Calabrese chilies served with roasted brussels sprouts and butternut squash in creamy fregola (NF) 39
B R A N Z I N O A L L A L I V O R N E S E Pan seared fillet of Mediterranean Sea Bass with a cherry tomato, black olives and caper sauce served with roasted potatoes and vegetable (NF) 40
C A L A M A R I E G A M B E R I Grilled marinated jumbo shrimp and calamari served with salad, radicchio, fennel, julienne peppers, radish, and fresh orange, tossed in a lemon EVOO dressing (NF/DF). 45
Main course portion of pasta add $7
Roasted potatoes with rosemary. 8
House mixed green salad – romaine, radicchio, cherry tomatoes, radish and citrus vinaigrette. 10
Seasonal vegetables 10
Capellini aglio e olio with fresh parsley. 10 (full portion $17)
Penne in tomato basil sauce. 12 (full portion $19)
Rigatoni in tomato cream sauce. 14 (full portion $21)
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil and olive oil (V/NF) 18
V E G E T A R I A N A Tomato sauce, grilled eggplant, zucchini, roasted red peppers, mushrooms and spinach topped with goat cheese (V/NF). 19
S A N S I R O Tomato sauce, fior di latte, sundried tomatoes topped with goat cheese and pesto (V) 20
M E L A N Z A N A Tomato sauce, fior di latte, eggplant, Parmigiano cheese and fresh basil (V/NF) 19
Q U A T T R O F O R M A G G I Tomato sauce, asiago, fior di latte, Crotonese and Parmigiano cheeses (V/NF) 22
C O N T A D I N A Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto 21
C A P R I C C I O S A Tomato sauce, fior di latte, spicy Italian salami (pork), mushrooms and roasted red peppers (NF) 21
P R O S C I U T T O E F U N G H I Tomato sauce, fior di latte, prosciutto cotto (pork) and mixed mushrooms (NF) 21
B U F A L A Tomato sauce, mozzarella di bufala, topped with arugula, prosciutto (pork) and shaved Parmigiano (NF) 23
Q U A T T R O S T A G I O N I Tomato sauce, fior di latte, artichoke hearts, black olives, mushrooms and Prosciutto cotto (pork) (NF) 22
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms (NF) 22
D I A V O L A Tomato sauce, fior di latte, spicy Italian salami (pork), jalapeno peppers, black olives and goat cheese (NF) 21
P A T A T E Mozzarella, roasted potatoes, spicy Italian sausage, ‘nduja and red onions (NF) 21
S A L S I C C I A Mozzarella and smoked provolone cheese, spicy Italian sausage and rapini (NF) 22
F U N G H I Mozzarella and mixed mushrooms, truffle essence and shaved Parmigiano (NF/V) 22
P E R A Mozzarella and gorgonzola cheeses, Bartlett pear slices, topped with honey (NF/V) 20
S A L M O N E Ricotta, mozzarella, smoked salmon, Spanish onion, capers (NF) 21
S A L S I C C I A E R A P I N I Tomato sauce, mozzarella, spicy Italian sausage and rapini (NF) 23
P R O S C I U T T O E F U N G H I Tomato sauce, mozzarella, prosciutto cotto and mixed mushrooms (NF) 23
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
U O V O T I G A M I N O Tomato braised barese sausage, roasted bell peppers, caramelized onion, baked with eggs, topped with Mozzarella cheese. Served with focaccia bread. (NF) 24
B E N E D E T T O (B E N E D I C T) Poached eggs and prosciutto cotto (pork) on an English muffin, topped with hollandaise sauce served with breakfast potatoes & spring mix salad. (NF) 22
B I S T E C C A E U O V A 6oz striploin steak and scrambled eggs, served with smashed potatoes and a mixed spring salad. (GF/ NF) 29
F R I T T A T A D E L G I O R N O Egg omelette frittata of the day served with grilled sourdough bread- ask your server for the fresh made daily omelette. (NF) 19
S A L M O N E A F F U M I C A T O Toasted sourdough bread with whipped goat cheese, topped with smoked salmon, pickled red onion, capers and Calabrian sweet spicy tapenade lemon zest Evoo. Served with spring mix salad. (NF) 20
A V O C A D O Smashed avocado, caramelized onion, topped with medium poach eggs and Calabrian sweet spicy tapenade on sourdough. Served with a side of spring mix salad. Add-$5 (smoked salmon)(DF/ NF/V) 18
T O A S T A L L A F R A N C E S E Homestyle French toast with brioche bread, topped with blueberries compote and whipped ricotta cheese. 18
Add an extra piece – $6 (NF/ V)
C O N T O R N I (SIDES)
Barese Sausage (pork) – 10
Smoked Salmon – 8
Side Roasted Potatoes – 6
Mixed Green Salad – 8
Side of Fresh Fruit – 8
A N T I P A S T I
H O M E M A D E F R E S H F O C C A C I A Served with seasoned olive oil and balsamic vinegar. (DF/NF/V) 4
B R U S C H E T T A Toasted house made focaccia bread topped with diced Roma tomato and Parmigiano shavings. (NF/V) 10
P R O S C I U T T O & B U F A L A Bufala mozzarella wrapped with prosciutto set on a bed of arugula with cherry tomatoes and radish. (GF/NF) 23
I N S A L A T A D E L B R U N C H Arugula, chopped roasted chicken breast, bruschetta, purple onion, hard-boiled eggs, goat cheese, smashed avocado, spicy sun-dried tomato pesto. 24
A R A N C I N I Sweet pea risotto balls stuffed with mozzarella, served with tomato sauce and shaved Parmigiano. (NF/V) 17
T O N N O F R E S C O Fresh Ahi Tuna, diced avocado, fresh chopped tomatoes, Julián radish mixed with our homemade spicy dressing. Served with homemade Focaccia bread. (DF/GF/NF) 26
P A S T A
T A G L I A T E L L E A L P O L L O Sautéed chicken and sun-dried tomatoes tossed in a creamy basil pesto sauce topped with Parmigiano cheese. 25
L I N G U I N E A L L A C A R B O N A R A Sautéed pancetta (pork), Conestoga farms yolk, black pepper, and pecorino. (NF) 27
C A P E L L I N I S A R D I Sauteed shrimp, sea scallops, black olives, artichoke hearts, green onions and diced Roma tomatoes in an aglio e olio sauce . (DF/NF) 28
C A S A R E C C E A L R A G U Traditional Bolognese sauce with casarecce pasta, topped with Pecorino cheese. (NF) 26
G N O C C H I A L P O M O D O R O Potato dumpling pasta tossed in a cherry tomato sauce with fresh basil. (NF/V) 26
S E C O N D I
P O L L O S A V O I A Pan seared chicken breast scaloppine topped with red peppers, onion and mushrooms in a white wine sauce served with roasted potatoes and seasonal vegetables. (NF) 30
S C A L O P P I N E D I A N O M A R I N A Veal scaloppine in a mushroom cream sauce served with roasted potatoes and seasonal vegetables. (NF) 32
B R A N Z I N O A L L A L I V O R N E S E Pan seared fillet of Mediterranean Sea Bass with a cherry tomato, black olives and caper sauce served with roasted potatoes and vegetables. (NF) 40
P I Z Z A
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil, and olive oil. (NF/V) 18
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms. (NF) 22
S A N S I R O Tomato sauce, fior di latte, sundried tomatoes topped with goat cheese and pesto. (V) 20
P R O S C I U T T O E F U N G H I Tomato sauce, fior di latte, prosciutto cotto (pork) and mixed mushrooms. (NF) 21
P I Z Z A A L U O V O Fior di latte cheese, smoked provolone strips of pancetta (pork), Conestoga egg, and Calabrian sweet spicy tapenade. (NF) 22
S A L M O N E Ricotta, mozzarella, smoked salmon, red onion, and capers. (NF) 21
P A N I N I (Served with side salad)
P O L L O Grilled chicken breast, goats cheese, roasted red peppers, baby spinach and garlic aioli. (NF) 17
V E G E T E R I A N O Grilled eggplant, roasted peppers, zucchini, portobello mushroom, sun-dried tomato topped with goats cheese and arugula. (NF/V) 16
S A L S I C C I A Grilled Italian sausage, sautéed rapini and smoked paprika aioli. (DF/GF/NF) 17
Gluten Free (GF) | Dairy Free (DF) | Nut Free (NF) | Vegetarian (V)
