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MENU
FRESH PASTA
LINGUINE PESCATORE
Fresh PEI mussels and jumbo shrimp, sautéed with peppers and onions, then tossed in an arrabbiata sauce and topped with seared sea scallops
LOBSTER RAVIOLI
House made jumbo ravioli with fresh Atlantic lobster, then finished with a lemon cream sauce
LINGUINE CARBONARA
Made traditionally, just like in Italy.
PENNE POLO
Chicken, sun-dried tomatoes, red onion and peas in a lightly curried cream sauce.
PASTA BOLOGNESE
Ground beef, tenderloin simmered in our house tomato sauce
SAUSAGE AND RAPINI FETTUCCINI
Italian sausage sautéed with rapini, garlic, chilli peppers and lemon.
FETTUCCINI FLORENTINE
Shrimp, spinach, and fresh tomatoes tossed in pesto oil.
LASAGNA
12 paper thin layers filled with beef, pork, then baked with an Italian cheese blend.
AGNOLOTTI ROSE
Half-moon shaped ravioli stuffed with fresh ricotta, cheese, and spinach tossed in a rose sauce, finished with double smoked bacon and scallions.
FETTUCCINI ALFREDO
Fettuccini tossed in our house made traditional alfredo sauce.
PAN AND OVEN
TENDERLOIN
Our 8oz cut of beef tenderloin accompanied with a wedge of dolce gorgonzola cheese and salted butter, grilled to your liking.
RACK OF LAMB
Pan seared lamb finished with a honey dijon demi sauce.
CHICKEN MILANO
Chicken breast supreme is grilled then finished in the oven with roasted red peppers and goat cheese, served with garlic butter.
VEAL PICCATA
Veal dredged in flour and egg, pan fried and finished with a lemon caper sauce.
GRILLED VEAL CHOP
Accompanied with portabella mushrooms and finished with a demi marsala sauce.
CHICKEN PARMESAN
Breaded chicken breast pan fried and finished with mozzarella cheese blend, served with linguine pomodoro.
VEAL PARMESAN
Milk fed veal scaloppini, pan fried and finished with mozzarella cheese blend, served with linguini pomodoro.
EGGPLANT PARMESAN
Eggplant lightly grilled then breaded and pan fried, served with linguini pomodoro.
SALMON
Atlantic salmon pan seared and finished with a dill compound butter.
APPETIZERS AND SALADS
HOUSE SALAD
Mixed greens tossed in our house made balsamic vinaigrette with tomatoes, olives, cucumber and red onion.
CAPRESE SALAD
Fresh buffalo mozzarella and sliced tomatoes are dressed with a pesto balsamic vinegar reduction served on a bed of mixed greens.
CAESER SALAD
Fresh romaine hearts tossed in our caesar dressing with double smoked bacon and croutons topped with Romano.
SPINACH PORTOBELLO
Baby spinach tossed in a white balsamic vinaigrette with sautéed portobello mushrooms and goat cheese.
MUSSELS PICANTE
A full pound of fresh PEI mussels, steamed with shallot and garlic in an arrabbiata sauce.
ANTIPASTO FOR TWO
Matteo's spin on a traditional beginning to an Italian meal.
BAKED PROSCIUTTO
Prosciutto and goat cheese baked in our pizza oven, finished with pesto and a balsamic reduction.
ARANCINI
Our risotto with fresh spinach and basil filled with bocconcini, finished with pomodoro and prosciutto crisps.
CALAMARI FRA DIAVOLO
Fresh calamari finished with an arrabbiata sauce.
GNOCCHI
House-made fresh gnocchi prepared differently by our chef daily.
PERSONAL WOOD OVEN PIZZAS
MARGHERITA
Fresh mozzarella and basil on a tomato base then drizzled with olive oil.
MARGHERITA BIANCA
Fresh mozzarella, garlic and basil on an oil-based crust.
TUSCANA
Pesto based pizza, topped with grilled chicken, roasted red peppers, eggplant, zucchini and goat cheese.
BIANCA PROSCIUTTO
Fresh Mozzarella, roasted garlic and sliced tomatoes on an oil base, topped with prosciutto and arugula.
REMI PORTOBELLO
A white pizza with a spinach base topped with portobellos, artichokes, finished with both mozzarella and goat cheese.
ATOMICA
Pepperoni, smoked bacon, Italian sausage, and prosciutto on a tomato base.
NAPOLITANO
Anchovy, red onions on a tomato base with parmesan cheese.
TRAPPANESE
Tomato sauce, Italian sausage, spinach, roasted red peppers, caramelized onions and a mozzarella cheese blend.
CANADESE
Pepperoni, mushrooms, and double smoked bacon on a tomato base topped with mozzarella cheese blend.
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