Pranzo e Cena

Rice balls filled with mozzarella, served with house tomato sauce (3)

Baked layers of eggplant, tomato sauce, mozzarella and parmigiano

Buffalo mozzarella with heirloom tomatoes and basil oil

Toasted artisan bread topped with tomatoes, garlic, olive oil and sea salt (3)

Fresh burrata with sautéed cherry tomatoes, garlic and basil oil

Add Parma prosciutto 6

Fried calamari, prawns and zucchini with Greek lime yogurt

Potato gnocchi tossed in fresh basil pesto and pine nuts, Parmigiano, topped with stracciatella

Ricotta and spinach ravioli with blush sauce

Carnaroli risotto finished with saffron

Add shrimp 8

Garlic, extra virgin olive oil, hot pepper

Add shrimp 8

Beef, spinach, mozzarella and house tomato sauce

Vodka-infused tomato cream sauce

Add chicken 6 · shrimp 8 · vegetables 6

Sesame-crusted seared salmon with Pernod and Sambuca cream sauce

Grilled lamb chops marinated with rosemary and lemon

Dry-aged 45 days, AAA Canadian

Dry-aged 45 days, AAA Canadian T-bone

Veal or chicken scaloppine, mushrooms and creamy marsala sauce

Grilled cauliflower steak with chickpea and beet cream sauce

12 oz AAA

Chicken breast with a light lemon jus

Cajun fried brussels sprouts

Crisp romaine, croutons and house caesar dressing

Seasonal mixed salad with house dressing

Beans in house tomato sauce

Roasted red beets, greens, feta, mandarin oranges and house Italian dressing

Light ricotta and mascarpone cheesecake with fresh berries

Pistachio and ricotta creams separated by sponge cake, crusted pistachios, powdered sugar

Creamy cheesecake with rich ganache on a chocolate crumb base

Artisanal lemon sorbet

Savoiardi soaked in espresso and rum essence, layered with mascarpone and cocoa

Vanilla or pistachio ice cream drowned in freshly made espresso