Lightly fried risotto rice balls stuffed with fresh mozzarella. Served with Prosciutto on a bed of arugula salad. Finished with tomato confit.
Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar.
Served with a fennel, orange and lemon salad and cumin & apple chutney. Finished with toasted almonds.
Mesclun greens tossed with red onion, cucumber, grapes and cranberry vinaigrette. Finished with Feta cheese.
Tempura battered calamari and spicy peppers. Lightly fried and served with a roasted red pepper aioli and zucchini chips.
Our signature Prince Edward Island mussels in a light broth of lemon, cherry tomatoes, white wine, butter, and capers.
Romaine lettuce tossed with croutons in a classic Caesar dressing.
Sliced and breaded eggplant stuffed with Ricotta and Asiago Cheeses. Lightly fried and topped with pomodoro sauce and Parmigiano.
Sliced Prosciutto, Capicollo, Soppressata, Hard Provolone, poached apple with melted Gorgonzola.
Smoked salmon tartare, with watermelon, fresh avocado and fresh orange and citrus.
Stuffed with Ricotta & lightly fried. Served over red beet pure.
Tossed with red onions, cranberries, Asiago cheese & balsamic vinaigrette.
Tossed with white wine and Manella clams.
Tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.
4-cheese tortellini tossed with sautéed shrimps, English peas and capers in a creamy orange sauce.
Sheets of lasagna layered with braised sirloin, ricotta, mozzarella, Parmigiano and tomato sauce.
Slowly braised wild boar in a red wine tomato sauce. Finished with shaved Parmigiano.
This homemade Indian- Italian fusion ravioli is stuffed with ricotta cheese, English peas, and ginger then coated in a spicy tomato cream sauce. Finished with a curry leaf pistachio pesto.
Tossed with calamari and mussels in a spicy red sauce. Served with shrimp.
Served with shrimp and mussels in a Prosecco creamy sauce.
Served with sausage, sundried tomatoes and broccoli rabe in a red wine reduction sauce.
Potato dumplings tossed with seasonal wild mushrooms, butter, Truffle oil and finished with shaved Parmigiano.
Stuffed with pumpkin, amoretti biscotti and Pecorino. Finished with Pistachio butter creamy sauce.
Pan seared Belle Evan chicken with ham and provolone cheese served with broccoli and roasted potatoes. Finished with a white wine and cranberry creamy sauce.
Panko crusted boneless chicken breast topped with a plum tomato sauce and melted mozzarella di Bufala. Served with a side of rigatoni pomodoro.
14oz, Grilled and served with roasted potatoes and asparagus. Finished with creamy Gorgonzola sauce.
Grilled and served with mashed potatoes and sautéed spinach. Finished with Chianti veal demi glaze reduction.
Risotto slowly simmered with clams, mussels, shrimp and calamari in a white wine cherry tomato sauce.
Grilled and served with mashed potatoes and asparagus. Finished with Dijon mustard sauce.
8oz, Grilled and served with quinoa and English peas cake and sautéed asparagus. Finished with a Tarragon & lemon creamy sauce.
Pan seared veal cutlet pounded with layers of sage and Prosciutto. Served with spinach and roasted potatoes in a white wine butter sauce.
Topped with Marsala wine & dried apricot reduction and served with mashed potatoes and sautéed spinach.
Served with roasted peppers and roasted zucchini. Finished with an olive, artichoke & mint tapenade.
Pan seared and served with a heirloom tomato, red onion, basil & oregano salad. Finished with a caper, mint and olive tapenade.
14oz succulent steak, grilled and served with roasted potatoes and spinach. Finished with Porcini butter sauce.
Grilled halibut with grilled zucchini and roasted peppers. Finished with tomato confit with olive, capers and parsley.
Served with broccoli rabe and mixed roasted potatoes. Perfectly finished with Truffle & Porcini butter. This beautiful cut of meat is huge and packed with flavor. A truly unique dining experience!
Served with roasted peppers and Portobello mushrooms. Finished with a blueberry, mint & lime vinaigrette.
16oz grilled and served with roasted potatoes and baby Brussels sprouts. Topped with Procini Truffle butter.
Whole fish, gluten free bread crust & pan seared. Served with a chickpea, cauliflower, potatoes, red cabbage salad in a Citrus vinaigrette.
Pan seared and topped with Puttanesca sauce (black olives, capers, cherry tomatoes). Served with cous cous, local corn & English peas ragu.
Puff pastry topped with caramelized apples, crème carmel and strawberry coulis. With vanilla gelato.