Dinner
INSALATA
INSALATA CAESAR 16
Crisp romaine lettuce with traditional caesar dressing, shaved Parmigiano-Reggiano and house-made croutons
INSALATA MISTA 15
Mixed baby greens and organic sprouts dressed with a light balsamic vinaigrette, toasted sliced almonds, tomato and cucumber
FUNGHI ARROSTO 18
Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, prosciutto, sun-dried tomatoes, sliced almonds and parmigiano. Sliced and tossed with baby spinach, crispy capers and balsamic vinaigrette
INSALATA CAPRESE 18
Buffalo mozzarella cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil, cracked black pepper and balsamic reduction
FORMAGGIO di CAPRA 18
Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries and a lemon, pear and port-wine dressing
ZUPPA e ANTIPASTI
ZUPPA di POMODORO 12
Vine ripened tomato soup with basil pesto and Bocconcini cheese
AGLIO ARROSTO e GORGONZOLA 18
Fire roasted garlic bulb served with fresh baked rosemary flatbread and Gorgonzola cream cheese
CAPESANTE e TONNO AFFUMICATO 22
Seared scallops and thinly sliced smoked ahi tuna, served with a marinated seaweed, tomato and cucumber salad
CALAMARI 22
Crispy fried, Humboldt squid with chorizo, arugula, roasted peppers, tomatoes, creamy polenta and chipotle aioli
ANTIPASTI di POLPETTE 18
Char grilled fennel sausage, house made meatballs, roasted peppers and tomato sauce over creamy polenta
COZZE 25
Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, lime, asiago cheese and cream
PIZZA
Traditional thin crust pizza from our open flame oven
MARGHERITA 19
Bocconcini mozzarella cheese, tomatoes and fresh basil
MAIALE 23
Pulled pork, blackened chicken breast, chorizo, pineapple, smoked cheddar and chipotle aioli
SALAME 22
Genoa salami, rosemary ham, sun dried tomato, banana peppers and asiago cheese
ANATRA 23
Shredded duck confit, roasted onions, spinach, smoked bacon and Gruyere cheese.
PASTA
LINGUINE MARCO POLO 27
Linguine noodles mixed with chicken breast, toasted cashews, mango, fresh basil and pimentos in a creamy lemon sauce
MELANZANE al FORNO 26
Fresh pasta folded over breaded eggplant, roasted mushrooms, garlic confit, asiago and gruyere cheese, baked in a tomato basil cream sauce topped with spinach
CANNELLONI di MAIALE 27
Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon, cream, topped with a balsamic, granny smith, apple compote
SPAGHETTI al FUOCO 26
Spaghetti noodles tossed with almonds, olive oil, garlic, chipotle peppers, cherry tomatoes, arugula and Parmigiano-Reggiano
FUSILLI con SUGO di MANZO 29
Fusilli pasta in a slow-cooked Bolognese meat sauce, baked with mozzarella, spinach and fresh basil
CANNELLONI e CAPESANTE 38
Roasted butternut squash and asiago cheese cannelloni served with seared Hokkaido scallops, coconut curry and topped with cilantro pesto
SPAGHETTI CARBONARA 39
Spaghetti noodles with smoked bacon, garlic, parsley, peas and parmesan cheese in a lemon cream sauce, topped with slices of char grilled beef tenderloin, mushrooms and arugula
FRUTTI di MARE della CASA 35
Prawns, mussels and scallops tossed in white wine, cherry tomato, leeks, crushed chili flakes, garlic red onion, lemon parsley cream and linguine noodles
PESCE
CIOPPINO 40
Traditional seafood stew with, halibut, prawns, mussels, peppers, onions, chipotle, and tomatoes. Topped with spaghetti aglio e olio
SALMONE 42
Pan-roasted Sockeye salmon with prawns, green onions, soy, ginger and sesame seeds. Served on linguine alfredo with seasonal vegetables.
CARNE e POLLO
CARRE d’AGNELLO 53
Dijon and horseradish crusted rack of Opal Valley, Australian lamb. Served with minted pea risotto and pan jus and seasonal vegetables
GRIGLIATA di CARNE 45
Lamb chops, duck confit and grilled spicy fennel sausage. Served with Mediterranean salad and fingerling potatoes
SCALOPPINE di MAIALE 38
Crispy panko crusted pork scaloppini, baked with prosciutto, gruyere cheese and sage. Served with three cheese fusilli
OSSO BUCO 44
Braised veal shank, served on saffron primavera risotto with parsley and lemon gremolata
POLLO APPOLLONIA 38
Pan roasted chicken breast with prawns, bacon, tomato, roasted garlic, marsala wine and basil. Served with three cheese fusili and seasonal vegetables
GAMBO di AGNELLO 40
Lamb shank braised in red wine, served with artichokes, kalamata olives, anchovy, sundried tomatoes and white beans. Topped with horseradish crème fraiche
CERVO 49
Seared venison loin scaloppini, sour cherries, pickled ginger, balsamic vinegar and green peppercorns. Served with roasted butternut squash and asiago cheese cannelloni
FILETTO di MANZO 49
Pan seared center cut beef tenderloin steak, with brandy peppercorn sauce. Served with crispy roast potatoes and seasonal vegetables
Add blue cheese 4
PLEASE NOTE:
All ingredients are not listed for each dish. Guests with food allergies or other dietary constraints should inform your server prior to ordering.
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