Dinner

Chefs: Steven Usher & Michael Cabuco

 

ZUPPA & INSALATA

ZUPPA di POMODORO  8

Homemade, lightly cooked vine ripened tomato soup, fresh basil, extra-virgin olive oil and diced fresh mozzarella cheese

INSALATA CAESAR  10

Crisp romaine lettuce with traditional caesar dressing, shaved parmigiano Reggiano and house-made croutons

INSALATA MISTA  9

Mixed baby greens dressed with a light balsamic vinaigrette, toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO  13

Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, prosciutto, sun-dried tomatoes, pine nuts and parmigiano, sliced and tossed with baby spinach, crispy capers and balsamic vinaigrette

INSALATA CAPRESE  15

Buffalo mozzarella cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil, cracked black pepper and balsamic reduction

FORMAGGIO di CAPRA  13

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

ANTIPASTI

AGLIO ARROSTO e CAMBOZOLA  12

Fire roasted garlic bulb served with fresh baked rosemary flatbread and a wedge of cambozola cheese

COZZE  18

Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, fresh lime, asiago cheese and cream.

CAPESANTE e TONNO AFFUMICATO  14

Seared scallops and thinly sliced smoked Ahi tuna served with a salad of marinated seaweed, tomato and cucumber

CARPACCIO  16

Thinly sliced raw beef tenderloin, arugula, shaved Parmigiano Reggiano, balsamic reduction and garlic toast

COSTOLETTE di AGNELLO  15

Two char grilled lamb chops on soft polenta with a tomato, cucumber, olive, goat cheese salad

PIZZA

Traditional thin crust pizza from our open flame oven

MARGHERITA  16

Bocconcini mozzarella cheese, tomatoes and fresh basil

PANCETTA  17

Crispy pancetta, banana peppers, artichokes and goat cheese

SALAME 17

Genoa salami, spinach, feta, kalamata olives, roasted garlic

MAIALE PICCANTE 17

Shredded pulled pork, pineapple, green peppers, arugula and chipotle aioli

PASTA e RISOTTO

LINGUINE MARCO POLO  21

Linguine noodles tossed with grilled chicken breast, toasted cashews, mango, fresh basil and pimentos in a lemon cream sauce

MELANZANE al FORNO  20

Fresh pasta folded over breaded eggplant, roasted mushrooms, garlic confit, asiago and gruyere cheese,baked in a creamy tomato, basil sauce topped with spinach

FUSILLI con SUGO di MANZO  21

Fusilli noodles in a slow-cooked Bolognese meat sauce,baked with mozzarella, buffalo ricotta, spinach and fresh basil

CANNELLONI di MAIALE  21

Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage andsmoked bacon cream, topped with a balsamic granny smith apple compote

LINGUINE alle VONGOLE  22

Linguine noodles tossed with steamed butter clams, crumbled Italian sausage, fennel, chilli flakes, saffron, white wine and fresh tomato

CANNELLONI e GRANCHIO  21

Roasted butternut squash, asiago cheese cannelloni served on a bed of grilled vegetables and coconut curried lentils.  Served with crab cakes, topped with cilantro pesto

RISOTTO con GAMBERI  22

Arborio rice with Chilean red prawns, and white wine topped with crispy pancetta, cherry tomatoes, and arugula

POLPETTE di CARNE  21

House made meatballs, braised with tomato sauce and fresh basil.  Served with spaghetti aglio e olio, roasted peppers, arugula and shaved parmesan

PESCE

TONNO  29

Panko crusted roasted Ahi tuna steak served on spaghetti aglio e olio.  Topped with goat cheese, roasted peppers and chipotle aioli

SALMONE  29

Open flame roasted Sockeye salmon filet with chopped prawns, avocado and tomato basil beurre blanc.  Served on butternut squash cannelloni

CIOPPINO  27

Traditional fisherman’s stew with halibut, prawns, mussels, clams, fennel, peppers, tomato and chipotle topped with spaghetti aglio e oilo.

CARNE e POLLO

CARRE`d’AGNELLO  42

Dijon and horseradish crusted rack of Australian lamb, served with truffle oil roasted potato wedges, and pan jus

SCALLOPINE di MAIALE  28

Crispy panko crusted pork tenderloin scaloppini,baked with Dijon, bacon and smoked cheddar.  Served with three cheese fusilli

OSSO BUCO  29

Braised veal shank, served on saffron risotto, parsley, lemon gremolata

BISTECCA con FUNGHI  37

Char grilled beef tenderloin scaloppini with mushrooms and Marsala.  Served with spaghetti carbonara

CERVO  34

Seared venison loin scaloppini, sour cherries, pickled ginger, balsamic vinegar and green peppercorns, served with with scalloped potato

POLLO APPOLLONIA  28

Pan roasted chicken breast with prawns, bacon, roasted garlic, marsala wine and basil.  Served with soft polenta

ANITRA  29

Sliced medium rare duck breast, served on mushroom ravioli, gorgonzola cream, sundried cranberries and baby greens.

FILETTO di MANZO  39

Ten ounce char grilled beef tenderloin, center cut, brandy peppercorn sauce.  Served with scalloped potato

 

Carne e pollo selections are served with seasonal vegetables


 


 

 

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