Lightly fried risotto rice balls stuffed with mozzarella and topped with tomato confit. Served with Prosciutto and a side of arugula salad with balsamic vinegar. Topped with shaved Parmiggiano.

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar.

Poached apple & goat cheese wrapped with Prosciutto. Served with arugula salad with balsamic vinaigrette & finished with sliced almonds.

Mesclun greens tossed with blueberries, red onion, cucumber and citrus vinaigrette. Finished with candied pecans and Feta.

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, white wine, butter, and capers.

Romaine lettuce tossed in a classic dressing. Served with croutons, white anchovies and shaved Parmiggiano.

Sliced and breaded eggplant stuffed with Ricotta and Asiago Cheeses. Lightly fried and topped with pomodoro sauce and Parmigiano.

Sliced Prosciutto, Capocollo, Soppressata, Hard Provolone, Truffled Cheese, Pecorino Toscano, orange marmalade and olives.

Smoked salmon tartare, with watermelon, fresh avocado and fresh orange and citrus.

Stuffed with Ricotta & lightly fried. Served over red beet pure.

Tossed with white wine and clams.

Tossed in a slow cooked sauce of tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano.

4-cheese tortellini sautéed with shrimp and English peas in a white wine creamy sauce.

Sheets of lasagna layered with braised sirloin, ricotta, mozzarella, Parmigiano and tomato sauce.

Tossed with plum tomato sauce, onions, Pecorino Romano and Panceta.

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.

Tossed with wild mushrooms, garlic, garlic and light butter sauce. Finished with Parmiggiano cheese and white truffle oil.

Served with baby scallops in a vodka creamy sauce.

Slowly cooked lamb with red wine and plum tomato sauce.

Mini boneless half Belle Evan chicken served with roasted potatoes and baby carrots. Finished with orange Grand Marnier 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 broccoli. Finished with creamy Gorgonzola sauce.

Grilled and served with a potato cake and sautéed spinach. Finished with Chianti veal demi glaze reduction.

Risotto slowly simmered with white wine, English peas, cherry tomatoes, shrimp, mussels and calamari.

Served with a potato cake and sautéed broccoli. Finished with pistachio and basil pesto.

Grilled and served with roasted bell peppers and spinach. Finished with a 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.

Served with roasted potatoes and baby carrots. Finished with blueberry port wine reduction.

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 asparagus. Finished with a fresh rosemary garlic and 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.