Dinner

ZUPPA e INSALATA

ZUPPA di POMMODORO  8

Homemade, lightly cooked vine ripened tomato soup, basil pesto 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

CAPESANTE e TONNO AFFUMICATO  15

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

ANITRA 15

Crispy confit duck leg on mushroom ravioli with baby greens, sundried cranberry balsamic reduction

CARPACCIO  16

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

COSTOLETTE d’AGNELLO  16

Two char grilled lamb chops on tomato mint risotto with arugula and parmesan flakes

PIZZA

MARGHERITA  16

Bocconcini mozzarella cheese, tomatoes and fresh basil

PANCETTA e CAPESANTE  17

Crispy pancetta, leeks, arugula, and seared scallops with roasted garlic aioli

SALAME  17

Genoa salami, rosemary ham, pineapple, roasted shallots and asiago cheese

SALSICCIA  17

Crumbled Italian sausage, banana peppers,  smoked cheddar, fresh tomato and cilantro pesto

PASTA e RISOTTO

LINGUINE MARCO POLO  21

Linguine noodles mixed with 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 pasta in a slow-cooked Bolognese meat sauce, baked with mozzarella, spinach and fresh basil

CANNELLONI di MAIALE  21

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

LINGUINE con FRUTTI di MARE  22

Linguine noodles tossed with prawns, halibut, mussels, sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro,  white wine, fresh lime, asiago cheese and cream

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, white wine, crumbled Italian sausage, saffron, 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  27

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

SALMONE 27

Open flame blackened Sockeye salmon filet with buttermilk mashed potatoes, baby greens and fresh mango salsa

FILETTO d’ALIBUT  29

Fresh local halibut baked with a blackberry green peppercorn, balsamic reduction topped with asiago cheese and served on three cheese fusilli pasta

CARNE e POLLO

CARRE d’AGNELLO  42

Basil pesto crusted rack of Australian lamb served with lemon roasted potato wedges and tomato black olive jus

SCALOPPINE di MAIALE  28

Crispy panko crusted pork tenderloin scaloppini, baked with blue cheese and shredded pulled pork. Served with three cheese fusilli

COSTOLETTE di MANZO  29

Red wine braised beef short ribs served with Italian cassoulet  (white beans, smoked bacon, tomato, peppers red onion and sausage)

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 roasted butternut squash cannelloni

POLLO APPOLLONIA  28

Pan roasted chicken breast with prawns, bacon, tomatoroasted garlic, marsala wine and basil.  Served with three cheese fusilli

FILETTO di MANZO  39

Pan seared center cut beef tenderloin steak, with brandy peppercorn sauce served with lemon roasted potato wedges

 

 

Carne e pollo selections are served with seasonal vegetables

 

 

 

 

 

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