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
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
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
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
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
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
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
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
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)