Insalata [salads]

F R E S H   H O M E M A D E   F O C A C C I A   Served with seasoned olive oil and balsamic vinegar (DF/V/NF) 4

I N S A L A T A    P E R A   Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts, tossed in balsamic vinaigrette (V/GF) 22              

I N S A L A T A    C A P R E S E   Mozzarella di bufala with vine ripe Roma and cherry tomatoes, basil infused olive oil and balsamic reduction (GF/V/NF) 23

I N S A L A T A   D E L L A   C A S A   Seasonal spring mix, fennel, cherry tomatoes, carrots, radish and citrus vinaigrette (GF/V/NF/DF) 18

I N S A L A T A    D I    G A M B E R I   Marinated shrimps on a bed of baby arugula, artichoke, black olives, chickpeas, cherry tomatoes with EVOO (GF/NF) 23

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) 21

Antipasti [Appetizers]

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 smoked Provolone, served with tomato sauce and shaved Parmigiano (NF/V) 18 

C A R P A C C I O   D I   M A N Z O House cured, black peppercorn crusted beef tenderloin, pickled red onion drizzled with truffle essence and lemon juice, topped with shaved Grana Padano and baby arugula (GF/NF) 25 

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 Baby arugula with cherry tomatoes and radish (NF/GF) 25

T A G L I E R E   D I   S A L U M I   Chef’s choice of Italian salumi (pork) and cheese, served with marinated olives, giardiniera and homemade focaccia (NF)  28       *extra cheese add $8*

C A L A M A R I   A M A L F I T A N I grilled calamari topped with roasted red bell peppers, green onion, finished with balsamic glaze (GF/NF/DF)  24              

T O N N O   F R E S C O   Fresh Ahi Tuna, avocado puree, fresh chopped tomatoes and radish mixed with our homemade spicy dressing (GF/NF/DF) 25                                 

C O Z Z E   PEI Mussels in a white wine garlic sauce, 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 and olive tapenade (GF/NF/DF) 26

Pasta Grano Duro & Risotto [Wheat Pasta & Arborio rice]
Whole Wheat Pasta add $3  / Gluten free Pasta add $3

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) 29          

P E N N E   A L L A   V O D K A  Sautéed pancetta (pork) and green onions tossed in a vodka infused tomato cream sauce (NF) 26

L I N G U I N I   M A R E   Sautéed shrimps, PEI mussels, sea scallops and calamari, in a white wine light tomato sauce (NF/DF) 32

O R E C H I E T T E   C A L A B R E S E   Roasted sausage (pork), white wine, butter, rapini pesto sauce, topped with pickled chillies, and pine nuts. 28

R I S O T T O   S I C I L I A N O   Creamy arborio risotto with zucchini, diced scallops & shrimp in a spicy white wine bomba sauce  34

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)  28

Pasta Fresca [Fresh pasta]

G N O C C H I   A L   P O M O D O R O    Potato gnocchi tossed in a cherry tomato sauce, finished with fresh basil (NF/V)  26

T A G L I A T E L L E   A I    F U N G H I   Fresh tagliatelle with baby spinach, porcini and mixed mushroom, tossed in cream truffle essence 33       

R A V I O L I   A L L ‘ A R A G O S T A  Crab and lobster filled ravioli, tossed with Cherry tomato, sweet peas in a brandy cream sauce 34

T A G L I A T E L L E   A L   P O L L O   Fresh tagliatelle, sautéed chicken and sundried tomatoes tossed in a creamy basil pesto sauce 26

C A S A R E C C E   B O L O G N E S E  Fresh Casarecce served slowly-braised ground beef and veal in a tomato sauce topped with Pecorino cheese (NF) 28   

Secondi di Carne e Pesce [Main courses]

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)  32                       

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)    33

B I S T E C C A   A L L A   G R I G L I A  12oz marinated striploin steak, served with roasted potatoes,  seasonal vegetable, topped with porcini butter (NF/GF) 50

C O S T O L E T T A   D I   A G N E L L O Ontario lamb chop in red wine demi glaze, served with Parmegiano truffle potatoes and seasonal vegetable (NF/GF) 54

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/GF) 42

G A M B E R O N I   P O S I T A N I  Grilled jumbo tiger shrimp served with a radicchio, fennel, julienne peppers, radish, fresh orange salad in a EVOO lemon herb dressing (NF/GF)   46 

H A L I B U T   P U G L I E S E   Pan seared halibut with citrus jalapeño salsa, avocado yogurt puree, served with forbidden black rice (NF/GF) 44

Contorni  [Side dishes]
Main course portion of pasta add $7

Roasted potatoes with rosemary  10       

Seasonal vegetables 10

House salad 10                                         

Capellini aglio e olio with fresh parsley (full portion $17) 10

Penne in tomato basil sauce (full portion $19)  12

Rigatoni in tomato cream sauce (full portion $21) 14

Pizza

M A R G H E R I T A  Tomato sauce, fior di latte, fresh basil and olive oil (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  20                        

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 baby 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

Pizza Bianca

P A T A T E   Mozzarella, roasted potatoes, red onions, spicy Italian sausage, ‘nduja (pork) and red onions (NF) 21               

S A L S I C C I A  Mozzarella and smoked provolone cheese, spicy Italian sausage (pork) 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

Calzone

S A L S I C C I A   E   R A P I N I  Tomato sauce, mozzarella, spicy Italian sausage (pork) 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 (pork) and mixed mushrooms (NF) 23

Gluten Free (GF)  |   Dairy Free (DF)  |  Nut Allergy (NF) | Vegetarian (V)

Savor Brunch: Saturday & Sunday, 11 AM – 3 PM

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 and a house 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 house 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 house-made flat bread – ask your server. 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 a house 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 house 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 blueberry 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
House Salad – 10
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  Baby 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 smoked provolone served with tomato sauce topped with grated Parmigiano. (NF/V) 18

T O N N O  F R E S C O Fresh Ahi Tuna, avocado puree, fresh chopped tomatoes, radish mixed with our house made spicy dressing. (DF/NF) 25

P A S T A 

T A G L I A T E L L E   A L   P O L L O  Fresh Tagliatelle, sautéed chicken and sun-dried tomatoes tossed in a creamy basil pesto sauce topped with Parmigiano. 26

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  Sautéed shrimp, sea scallops, black olives, artichoke hearts, green onions and diced Roma tomatoes in an aglio e olio sauce . (DF/NF) 29

C A S A R E C C E   B O L O G N E S E Fresh Casarecce served in a slowly-braised ground beef and ground veal in a tomato sauce topped with Pecorino cheese. (NF) 28

G N O C C H I   A L   P O M O D O R O  Potato gnocchi pasta tossed in a cherry tomato sauce, finished 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 vegetable. (NF) 32

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) 33

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) 42

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, sun-dried 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 baby 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) 18

S A L M O N E Homemade cured salmon, capers, Spanish onions, baby arugula, and goat cheese. 18

Gluten Free (GF) | Dairy Free (DF) | Nut Free (NF) | Vegetarian (V)