Dinner

INSALATA

 

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

 

ZUPPA e ANTIPASTI

 

ZUPPA di POMMODORO  8

Homemade, lightly cooked vine ripened tomato soup, basil pesto and diced fresh mozzarella cheese

 

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

CARPACCIO  16

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

 

PIZZA

 

MARGHERITA  16

Bocconcini mozzarella cheese, tomatoes and fresh basil

ANITRA    17

Shredded duck confit, sour cherry, spinach, bocconcini mozzarella

SALAME  17

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

PROSCIUTTO e SALTIMBOCCA    17

Thinly sliced prosciutto, saint agur blue cheese, fried sage topped with arugula and a squeeze of lemon

 

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, clams, scallops, tomatoes, garlic, chili flakes, leeks, white wine and parsley

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

PAELLA della CASA    22

Saffron infused arborio rice with prawns, clams, Italian sausage, chicken, chorizo, onions and peppers

 

PESCE

 

TONNO  28

Panko crusted, Ahi tuna steak, roasted rare, sliced over spaghetti puttanesca with arugula and horseradish crème fraiche

CIOPPINO 27

Traditional seafood stew with halibut, tuna, clams, prawns, peppers, onions, tomatoes, chili flakes and garlic.  Served with grilled flatbread and cilantro pesto.

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

Dijon and horseradish crusted rack of Australian lamb served with lemon roasted potato wedges and pan jus

MISTO di CARNE alla CASA  35

Char grilled lamb chops, crispy confit duck leg, bacon, lentils and garlic mashed potatoes

SCALOPPINE di MAIALE  28

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

OSSO BUCO  32

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

BISTECCA con FUNGHI  37

Char grilled beef tenderloin scaloppini with mushrooms and Marsala served with spaghetti carbonara

CERVO  35

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, tomato roasted 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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