Updated: June 11, 2008

Chefs: Steven Usher & Michael Cabuco

ANTIPASTI

ZUPPA di POMODORO House-made tomato soup garnished with diced

mozzarina mediterraneo cheese, fresh basil and olive toast $ 8

BRUSCHETTA House made peasant bread toasted with olive oil and garlic.

Topped with ripe tomatoes, black pepper and shaved pecorino cheese $ 12

INSALATA CESARE Crisp romaine lettuce with traditional caesar dressing,

shaved parmigiano Reggiano and house-made croutons $ 9

INSALATA MISTA Mixed baby greens dressed with a light balsamic vinaigrette,

toasted pine nuts, tomato and cucumber $ 8

FUNGHI ARROSTO Portabella mushroom in a focaccia crumb and herb crust,

oven baked with garlic butter, prosciutto, sun-dried tomatoes and pine nuts.

Sliced and tossed with baby spinach, crispy capers and balsamic vinegar $ 12

FORMAGGIO di CAPRA Hazelnut-crusted goat cheese baked in our

open flame oven and served on mixed baby greens in a light balsamic vinaigrette.

Topped with house-made mango salsa $ 12

AGLIO ARROSTO e CAMBOZOLA Fire roasted garlic bulb served with

toasted foccacia fingers with melted cambozola cheese and a rhubarb and ginger compote $ 12

CARPACCIO di MANZO Roasted radicchio, arugula and tomato salad topped

with thinly sliced raw beef tenderloin, balsamic vinegar reduction and parmigiano Reggiano $ 13

FRITTO MISTO ai FRUTTI di MARE Deep fried sliced squid, halibut and

black tiger prawns. Served with shredded daikon radish, green onions and

wasabi mayonnaise $ 14

VONGOLE Steamed Manilla clams. Baked with spicy Italian sausage, fennel,

crushed red chillies and tomato. Served over grilled peasant bread $ 15

PIZZA

from our open flame oven comes traditional thin crust pizza with house-made tomato sauce

MARGHERITA Bocconcini mozzarella cheese, tomatoes and fresh basil $ 15

POLPETTI Veal meatballs, spicy Italian sausage, roasted onions and crispy sage $ 17

CALABRESE Calabrese salami, ripe black olives and shaved parmigiano Reggiano $ 17

SPINACI Spinach, char-grilled portabella mushroom, prosciutto, split green grapes and

pecorino romano cheese $ 17

GAMBERI Black tiger prawns, roasted garlic, sun-dried tomatoes,

spicy banana peppers, arugula and asiago cheese $ 17

PASTA e RISOTTO

FETTUCINE MARCO POLO Grilled chicken breast, toasted cashews,

mango, fresh basil and pimentos in a lemon cream sauce $ 19

TORTELLINI con FORMAGGIO e FUNGHI Cheese tortellinis in a

tomato-basil sauce with spinach, grilled portabella mushroom and gorgonzola cheese.

Finished with cream $ 19

FUSILLI con SUGO di MANZO Slow-cooked Bolognese style meat sauce.

Baked with spiral pasta, roasted garlic, fresh basil, mozzarella and

parmigiano Reggiano $ 19

RISOTTO VERDURA Slow-cooked arborio rice with roasted shallots, peas,

artichoke hearts, char-grilled radicchio and crumbled goat cheese $ 19

FETTUCINE ai FRUTTI di MARE Broad noodles tossed with scallops,

prawns, salmon, crisp prosciutto, tomatoes, arugula and cream $ 22

FUSILLI con SALSICCIA Spiral pasta with spicy Italian sausage,

roasted onions, crushed red chillies, tomatoes and peppers $ 19

PASTA FRESCA con MAIALE Large open-faced ravioli stuffed with

braised pulled pork. Baked with Gruyere cheese, roasted onions, savoy cabbage

and smoked bacon $ 19

PIATTI

CARRE`d'AGNELLO Dijon crusted rack of premium Australian lamb with

roasted shallots, rosemary and demi-glace.

Served with roasted potatoes and seasonal vegetables $ 37

BOCCONCINI di VITELLO Veal medallions pan-roasted with prosciutto, sage,

Gruyere cheese, capers and Marsala wine reduction.

Served with a savoury re-fried risotto cake and seasonal vegetables $ 29

POLLO al LIMONE Half free-run chicken, fire roasted with lemon, garlic,

chillies and fresh rosemary. Served with mashed potatoes and seasonal vegetables $ 28

BISTECCA di MANZO 8oz beef tenderloin steak pan roasted with brandy,

green peppercorns, demi glace and gorgonzola cheese.

Served with mashed potatoes and seasonal vegetables $ 30

COSTOLETTE d'AGNELLO alla GRIGLIA Australian lamb chops marinated

in smoked paprika and char-grilled. Served on spaghettini noodles tossed with a

traditional putanesca sauce. Seasonal vegetables $ 28

CERVO Scaloppinis of venison tenderloin pan-seared with sour cherries,

fresh ginger and balsamic vinegar reduction.

Served on fusilli pasta in a three cheese sauce. Seasonal vegetables $ 32

POLPETTI di VITELLO con FORMAGGIO Large veal meatballs served on

risotto parmigiana. Finished with cambozola cheese, split green grapes and Marsala wine $ 24

PLEASE NOTE:

ALL INGREDIENTS MAY NOT BE LISTED FOR EACH DISH.

GUESTS WITH FOOD ALLERGIES OR OTHER DIETARY CONCERNS

SHOULD PLEASE INFORM THEIR SERVER PRIOR TO ORDERING.

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GROUPS OF TEN OR MORE PERSONS ARE SUBJECT TO AN AUTOMATIC 15% SERVICE CHARGE