Italian Restaurant Menu with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu


PEI Mussels
with red onion, plum tomato, and jalapeno in a tequila herbed broth, finished with fresh lime. $12

Roasted Duck Breast
over baby arugula, with mustard plums and wax beans drizzled with port glaze, served with grilled flatbread. $14

Vegetable Carpaccio
of yellow squash, italian eggplant, roasted peppers, and portobello topped with micro greens, shaved parmesan and truffle oil. $11

Chilled Baby Shrimp
tossed in zucchini ‘linguini’ with tomato crème fraîche, pine nuts and scallions, olive tapenade garnish, drizzled with lemon oil. $12

Fried Calamari
napa slaw with poppy seeds, carrot, red onion and harissa aioli. $12

Zuppa del Giorno $7


Organic Mixed Greens
with tasty tom tomato and balsamic shallot vinaigrette. $7

Red and White Romaine
with garlic herbed crouton sticks; finished with caesar dressing. $7

Baby Spinach Salad
with toasted walnuts, red grapes, crisped pancetta, goat cheese and balsamic glaze. $8

White Bean Salad
of shaved fennel and endive with watermelon and hard ricotta, drizzled with raspberry vinaigrette. $7

Artisan Cheese Plate $14


Roast Bell & Evans Chicken
with brie garlic mashed potatoes, grilled asparagus and baby carrots finished with herbed glaze. $25

Grilled Flat Iron Steak
sautéed kale, cippolini onions and artichoke heart, with porcini, potato and parmesan frittata finished with a red wine demi glaze. $29

Veal Roast
over blood orange ‘farrotto’ with leeks, baby arugula, and broccolini in marsala sauce. $29

Grilled Natural Pork Rib Chop
with corn relish, roasted red potato, haricot verts in a balsamic reduction. $27

Pan Roasted Salmon
fingerling potato, sautéed pea tendrils, melon, grilled prosciutto and chives drizzled with midori glaze. $26

Panko Crusted Tilapia
over mint risotto with leeks, english cucumber, snow peas, roasted beets and fried cauliflower, with chili oil. $25

Lobster and Monkfish
in a curry carrot ginger cous cous with baby zucchini, pearl onions and capers, garnished with fresh dill. $29

Pan Seared Shrimp
lemon linguini with pear tomato, red onions and avocado finished with basil oil. $28

Spinach Tagliatelle
caramelized scallops, roasted mushrooms and shallots, applewood smoked bacon in a saffron sherry cream. $30

Black Pepper Fettuccine
tossed with peaches, nectarines, blackberry, sautéed greens, and caramelized onion with fried squash blossom filled with herbed mascarpone. $20

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