Antipasto

Italian mix, Parmigiano Reggino, toasted almonds, e.v.o.o. and balsamic dressing 

Burrata cheese with grilled pears and balsamic glaze  

Potatoes and leek soup

Baked fennel with béchamel and cheese

Soft polenta topped with mushrooms and  Parmigiano

Fried sardine with lemon aioli

Lasagna with 5-hours braised beef ragú and béchamel

Porcini and Ricotta filled ravioli with cream and shaved truffle 

Risotto with Manila clams, P.E.I. mussels, calamari, and head-on-shrimp 

Bucatini with cacio cheese, black pepper and shaved truffle

Butternut squash gnocchi with brown butter and sage

Spaghetti with Manila clams, chili flakes and garlic

Mediterranean bass with market veggies and potatoes

Filet mignon with peppercorn sauce served with potatoes and veggies 

Porchetta served with roasted potatoes, caramelized onions and veggies 

Rack of lamb with port and rosemary reduction sauce served with mashed potatoes and veggies 

Pan seared scallops served with couscous, eggplant, olives and veggies 

caramelized onions, potatoes, Porchetta and 2 fried eggs

eggs poached in tomatoes sauce, on toasted bread with seasonal veggies

Italian Cherry and Mascarpone pancakes 

French toast with bananas and warm syrup 

Cambozola cheese, arugula, caramelized onions, fried eggs and crispy bacon on brioche bun

Chive and Gouda folded eggs in a croissant with seasonal fruit

poached eggs and smoked salmon on a sourdough english muffin all topped with housemade paprika hollandaise sauce

3-eggs omelette with avocado, green onions and spinach served with house potatoes.

Make your own pasta! Decide the shape and sauce that goes with it.