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)
M I S T A Seasonal spring mix, fennel, cherry tomatoes, carrots, radish and citrus vinaigrette (GF/V/NF/DF) 18
P E R A Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts tossed in balsamic vinaigrette. (V/GF) 17
C A P R E S E Bufala Mozzarella with a mix of fresh tomatoes, basil infused olive oil and balsamic reduction. (GF/V/NF) 20
K A L E C A E S A R Green kale, applewood smoked bacon, radish, homemade creamy Caesar dressing, seasoned croutons and Conestoga egg. (NF) 17
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
Z U P P A D E L G I O R N O Soup of the day. 15
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 topped with grated Parmigiano. (NF/V) 15
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 baby arugula with cherry tomatoes and radish. (NF/GF) 22
C A L A M A R I A L L A G R I G L I A Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF) 22
P O L L O Grilled chicken breast, goat 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 goat cheese and baby arugula. (NF/V) 17
S A L S I C C I A Grilled Italian sausage, sautéed rapini and smoked paprika aioli. (DF/NF) 18
S A L M O N E Homemade cured salmon, capers, Spanish onions, baby arugula, and goat cheese. 18
P E N N E A L L’ A R R A B B I A T A Tomato sauce with homemade bomba peppers and black olives topped with green onion. (NF/V) 20
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) 24
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) 30
F U S I L L I A L S A L M O N E House cured salmon tossed in tomato cream sauce with sundried tomatoes, baby spinach and green onions (NF) 23
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) 25
G N O C C H I A I Q U A T T R O F R O M A G G I Potato dumplings tossed in a silky cream sauce with Gorgonzola, Asiago, Parmigiano and Mozzarella cheese. (NF/V) 25
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 topped with Parmigiano. 23
C A S A R E C C E B O L O G N E S E Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF) 24
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) 31
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
A G N E L L O A L F O R N O Lamb Shank braised in Chianti and tomato sauce, served with creamy mashed potatoes and seasonal vegetable. (NF) 37
S A L M O N E A L L A G R I G L I A Grainy Mustard crusted Atlantic Salmon dressed with lemon vermouth sauce, served with Italian forbidden black rice and seasonal vegetable. (NF) 35
Roasted potatoes with rosemary 10
Seasonal vegetable 10
House Salad 10
Capellini aglio e olio with fresh parsley (full portion $18) 10
Penne in tomato basil sauce (full portion $20) 12
Rigatoni in tomato cream sauce (full portion $22) 14
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF) 19
I S A B E L L A Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF) 21
G I U L I A Tomato sauce, thinly sliced marinated octopus, capers, green olives, white anchovies, oregano and chillies. (NF) 24
O R N E L L A Tomato Sauce, fior di latte, Gorgonzola, zucchini, spinach, red onion topped with freshly sliced bresaola. (NF) 25
C O N T A D I N A Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto. 22
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) 23
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) 22
B U F A L A Tomato sauce, bufala Mozzarella topped with arugula, prosciutto and shaved Parmigiano cheese. (NF) 25
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) 24
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms. (NF) 23
D I A V O L A Tomato sauce, fior di latte, spicy Italian salami (pork), black olives and goat cheese with homemade spicy bomba sauce. (NF) 22
M I A Basil pesto, fior di latte topped with freshly sliced mortadella, and ricotta salata. 23
G I O I A Fior di latte, spicy Italian salami (pork), caramelized onion, hot bomba peppers topped with a drizzle of honey. (NF) 23
S A L S I C C I A Fior di latte and smoked provolone cheese, spicy Italian sausage (pork) and rapini (NF) 22
V I O L A Fior di latte and thinly sliced beets topped with arugula, goat cheese, cherry tomatoes and a balsamic reduction. (V/NF) 22
P E R A Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V) 20
S A L M O N E Ricotta, fior di latte, smoked salmon, red onion, and 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 (pork) and rapini (NF) 24
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) 24
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
P E R A Baby arugula, radish, crumbled gorgonzola, Bartlett pears and toasted walnuts tossed in balsamic vinaigrette. (V/GF) 20
C A P R E S E Bufala Mozzarella with a mix of fresh tomatoes, basil infused olive oil and balsamic reduction. (GF/V/NF) 23
R O S S A Arugula, organic beets, cherry tomatoes, red onions, diced oranges and crumbled goat cheese tossed in red wine vinaigrette topped with a balsamic reduction. (V) 21
K A L E C A E S A R Green kale, applewood smoked bacon, radish, homemade creamy Caesar dressing, seasoned croutons and Conestoga egg. (NF) 20
M I S T A Seasonal spring mix, fennel, cherry tomatoes, carrots, radish and citrus vinaigrette (GF/V/NF/DF) 18
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
Z U P P A D E L G I O R N O Soup of the day. 15
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 topped with grated 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. (NF) 26
B R E S A O L A Blonde frisee, fennel, zucchini and radicchio topped with Parmigiano, freshly sliced bresaola and a drizzle of green peppercorn dressing and vincotto (GF) 24
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) 23
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* *extra meat add $6*
C A L A M A R I A L L A G R I G L I A Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF) 25
T O N N O C R U D O Fresh Ahi Tuna, cucumber, radish, fresh mint, tomato, pickled red onion sweety drop pepper and capers in a citrus dressing served with Taro chips. (GF/NF) 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) 21
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) 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 aglio e olio sauce (NF) 30
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) 27
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) 33
F U S I L L I A L S A L M O N E House cured salmon tossed in tomato cream sauce with sundried tomatoes, baby spinach and green onions (NF) 26
R I S O T T O A I G A M B E R I Arborio rice, jumbo black tiger shrimp, sea scallops and asparagus finished in a seafood lemon butter. (GF/NF) 38
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
P E N N E A L L’ A R R A B B I A T A Tomato sauce with homemade bomba peppers and black olives topped with green onion. (NF/V) 23
G N O C C H I A I Q U A T T R O F R O M A G G I Potato dumplings tossed in a silky cream sauce with Gorgonzola, Asiago, Parmigiano and Mozzarella cheese. (NF/V) 28
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. (NF/V) 32
S A C C H E T T I A L T A R T U F O Fresh homemade Sacchetti filled with black truffle and cheese served in a sage cream sauce topped with crispy shallots. (V/NF) 39
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 topped with Parmigiano. 26
C A S A R E C C E B O L O G N E S E Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF) 27
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) 34
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) 35
B I S T E C C A A L L A G R I G L I A 12oz Canadian Angus striploin steak, served with roasted potatoes, seasonal vegetable, topped with porcini butter. (NF/GF) 58
A G N E L L O A L F O R N O Lamb Shank braised in Chianti and tomato sauce, served with creamy mashed potatoes and seasonal vegetable. (NF) 40
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
Z U P P A D I P E S C E Black tiger shrimp, P.E.I. mussels, calamari, sea scallops gently stewed in a white wine tomato broth and served with homemade Focaccia. (NF) 49
S A L M O N E A L L A G R I G L I A Grainy Mustard crusted Atlantic Salmon dressed with lemon vermouth sauce, served with Italian forbidden black rice and seasonal vegetable. (NF) 38
Roasted potatoes with rosemary 10
Seasonal vegetable 10
House Salad 10
Capellini aglio e olio with fresh parsley (full portion $18) 10
Penne in tomato basil sauce (full portion $20) 12
Rigatoni in tomato cream sauce (full portion $22) 14
M A R G H E R I T A Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF) 19
I S A B E L L A Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF) 21
G I U L I A Tomato sauce, thinly sliced marinated octopus, capers, green olives, white anchovies, oregano and chillies. (NF) 24
O R N E L L A Tomato Sauce, fior di latte, Gorgonzola, zucchini, spinach, red onion topped with freshly sliced bresaola. (NF) 25
C O N T A D I N A Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto. 22
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) 23
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) 22
B U F A L A Tomato sauce, bufala Mozzarella topped with arugula, prosciutto and shaved Parmigiano cheese. (NF) 25
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) 24
L A V E C C H I A Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms. (NF) 23
D I A V O L A Tomato sauce, fior di latte, spicy Italian salami (pork), black olives and goat cheese with homemade spicy bomba sauce. (NF) 22
M I A Basil pesto, fior di latte topped with freshly sliced mortadella, and ricotta salata. 23
G I O I A Fior di latte, spicy Italian salami (pork), caramelized onion, hot bomba peppers topped with a drizzle of honey. (NF) 23
S A L S I C C I A Fior di latte and smoked provolone cheese, spicy Italian sausage (pork) and rapini (NF) 22
V I O L A Fior di latte and thinly sliced beets topped with arugula, goat cheese, cherry tomatoes and a balsamic reduction. (V/NF) 22
P E R A Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V) 20
S A L M O N E Ricotta, fior di latte, smoked salmon, red onion, and 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 (pork) and rapini (NF) 24
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) 24
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
C A P R E S E Bufala Mozzarella with a mix of fresh tomatoes, basil infused olive oil and balsamic reduction. (GF/V/NF) 23
R O S S A Arugula, organic beets, cherry tomatoes, red onions, diced oranges and crumbled goat cheese tossed in red wine vinaigrette topped with a balsamic reduction. (V) 21
K A L E C A E S A R Green kale, applewood smoked bacon, radish, homemade creamy Caesar dressing, seasoned croutons and Conestoga egg. (NF) 20
Z U P P A D E L G I O R N O Soup of the day. 15
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. (NF) 26
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) 23
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
C A L A M A R I A L L A G R I G L I A Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF) 25
T O N N O C R U D O Fresh Ahi Tuna, cucumber, radish, fresh mint, tomato, pickled red onion sweety drop pepper and capers in a citrus dressing served with Taro chips. (GF/NF) 25
W I L D M U S H R O O M R I S O T T O Creamy Arborio rice, mushrooms, black truffle oil, and slices of Hudson Valley duck breast. 39
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) 33
F U S I L L I A L S A L M O N E House cured salmon tossed in tomato cream sauce with sundried tomatoes, baby spinach and green onions (NF) 26
R I S O T T O A I G A M B E R I Arborio rice, jumbo black tiger shrimp, sea scallops and asparagus finished in a seafood lemon butter. (GF/NF) 38
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
S A C C H E T T I A L T A R T U F O Fresh homemade Sacchetti filled with black truffle and cheese served in a sage cream sauce topped with crispy shallots. (V/NF) 39
C A S A R E C C E B O L O G N E S E Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF) 27
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) 34
A G N E L L O A L F O R N O Lamb Shank braised in Chianti and tomato sauce, served with creamy mashed potatoes and seasonal vegetable. (NF) 40
B R A I S E D B E E F S H O R T R I B S Beef short Ribs braised in a chianti reduction, served with mashed potatoes and seasonal vegetable 42
S A L M O N E A L L A G R I G L I A Grainy Mustard crusted Atlantic Salmon dressed with lemon vermouth sauce, served with Italian forbidden black rice and seasonal vegetable. (NF) 38
C H I L E A N S E A-B A S S Parsnip purée, honey mushrooms, fingerling potatoes, sautéed spinach, and lemon butter sauce. 65
A F F O G A T O A L L A V E C C H I A Vanilla ice cream and espresso drizzled with chocolate sauce, honey & sprinkled with walnuts. 12
P A N N A C O T T A A I F R U T T I D I B O S C O Italian custard with seasonal berry compote and white chocolate shavings. 13
T O R T A M O U S S E A L C I O C C O L A T O Decadent flourless chocolate mousse cake with raspberry coulis. 15
S O R B E T T O Please ask your server for available flavours. 10
T I R A M I S U Traditional savoiardi biscuits dipped in espresso & layered with mascarpone cream. 15
T A R T U F O Dutch chocolate surrounding an English Truffle center and covered in cocoa. 15
D E S S E R T P L A T T E R F O R 4 Ask your server for the selection of 3 house desserts. 36
Gluten Free (GF) | Dairy Free (DF) | Nut Allergy (NF) | Vegetarian (V)
