Dinner Menu

We are open 7 nights a week starting at 4pm, the last seating is 9:15pm.

INSALATA CAESAR 18

crisp romaine lettuce with traditional caesar dressing, shaved parmigiano & house-made croutons

FUNGHI ARROSTO 20

sliced portabello mushroom in focaccia crumb & herb crust baked with garlic butter, prosciutto, sun-dried tomatoes, sliced almonds & parmigiano, baby spinach, crispy capers & balsamic vinaigrette

INSALATA CAPRESE 21

buffalo mozzarella cheese with vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil, cracked black pepper & balsamic reduction

FORMAGGIO di CAPRA 21

hazelnut & focaccia crumb crusted goat cheese baked in our open flame oven, served on mixed baby greens with poached pear, dried cranberries, lemon, pear & port wine dressing

MARGHERITA 21

bocconcini mozzarella cheese with tomatoes & fresh basil

MAIALE 25

pulled pork, blackened chicken breast, chorizo, pineapple, smoked cheddar & chipotle aioli

SALAME 24

genoa salami, rosemary ham, sun-dried tomato, banana peppers & asiago cheese

ANATRA 25

shredded duck confit with roasted onions, spinach, smoked bacon & gruyere cheese

ZUPPA di POMODORO 14

vine-ripened tomato soup with basil pesto & bocconcini cheese

AGLIO ARROSTO e GORGONZOLA 19

fire roasted garlic bulb served with fresh baked rosemary flatbread & gorgonzola cream cheese

CARPACCIO di MANZO 24

raw thinly sliced beef tenderloin, served with crispy butternut squash agnolotti, arugula, shaved parmesan & balsamic reduction

ANTIPASTI di POLPETTE 21

house-made meatballs, crumbled chorizo with roasted peppers & tomato sauce over creamy polenta

COSTOLETTE d’ANGELLO 29

char grilled lamb chops, mediterranean salad, fingerling potatoes, roasted shallots, red wine jus & goat cheese feta

CALAMARI 27

crispy fried humboldt squid with diced chorizo, arugula, roasted peppers, tomatoes, creamy polenta & chipotle aioli

GAMBERI 24

jumbo garlic prawns, mixed peppers, crushed chili flakes, white wine, cherry tomatoes, parsley, lemon chipotle aioli & garlic rosemary flatbread

COZZE 26

steamed salt spring island mussels, sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro, white wine, lime, asiago cheese & cream

TONNO 44

panko crusted ahi tuna cooked rare with chili flakes served over spaghetti aglio e olio & topped with goat cheese, roasted red peppers & chipotle aioli

FILETTO d’ALIBUT 52

fresh local halibut baked with blackberry green peppercorn balsamic reduction then topped with asiago cheese & served with three cheese fusilli & seasonal vegetables

LINGUINE MARCO POLO 30

linguine noodles mixed with chicken breast, toasted cashews, mango, fresh basil & pimentos in a creamy lemon sauce, topped with parmesan

SPAGHETTI con POLPETTE della CASA 34

house-made meatballs braised in tomato sauce & topped with pesto pasta

CANNELLONI di MAIALE 30

fresh pasta filled with pulled pork & mozzarella baked with savoy cabbage, smoked bacon & cream, topped with balsamic, granny smith apple compote

SPAGHETTI PUTTANESCA 38

ahi tuna, chorizo sausage, anchovies, garlic, white wine, capers, black olives, crushed chili & vine-ripened tomato sauce

LINGUINE alle CAPESANTE 44

seared hokkaido scallops, mushrooms, smoked bacon, onions, leeks, fresh lemon & cream

FUSILLI con SUGO di MANZO 33

fusilli pasta in a slow-cooked bolognese meat sauce with cream & parmesan, baked with mozzarella, spinach & fresh basil

SPAGHETTI CARBONARA 46

spaghetti noodles with smoked bacon, garlic, parsley, peas & parmesan cheese in a lemon cream sauce topped with char-grilled beef tenderloin, mushrooms & arugula

LINGUINE con FRUTTI di MARE 44

prawns, mussels & halibut tossed in a lemon parsley cream with white wine, tomato, leeks, garlic & red onion

SPAGHETTI al FUOCO 29

almonds, crushed chili flakes, olive oil, garlic, chipotle peppers, cherry tomatoes, arugula & parmigiano

CRESPELLE di VERDURA 28

red pepper crêpes filled with portabella mushrooms, tomatoes, eggplant, garlic confit, fresh sage, mozzarella & parmesan, baked in creamy tomato sauce with sautéed spinach

CARRE d’AGNELLO 59

dijon & horseradish crusted rack of new zealand lamb rack served with minted pea risotto, shallot pan jus & seasonal vegetables

CERVO 51

seared venison loin scaloppini with sour cherries, marsala wine, pickled ginger, balsamic vinegar & green peppercorns served with roasted butternut squash & asiago cheese cannelloni

MISTO di CARNE 52

char grilled new zealand lamb chops, chorizo sausage & shredded duck confit served with fingerling potatoes & a warm spinach salad with prosciutto, shallots, artichoke, balsamic vinegar & shaved parmesan

SCALOPINNE di MAIALE 44

crispy panko crusted pork tenderloin scaloppini baked with prosciutto, gorgonzola cheese & sage served with roasted fingerling potatoes & seasonal vegetables

POLLO APPOLLONIA 43

pan roasted chicken breast with prawns, bacon, tomato, roasted garlic, marsala wine & basil served with three cheese fusilli & seasonal vegetables

GAMBO d’AGNELLO 49

lamb shank braised in red wine with fresh rosemary, kalamata olives, artichokes & sun-dried tomatoes served with cannellini beans & topped with horseradish crème fraîche

FILETTO di MANZO 57

pan seared center cut beef tenderloin steak with brandy peppercorn sauce served with crispy fingerling potatoes & seasonal vegetables