Italian Restaurant Menu with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu


PEI Mussels     13

with leeks, diced red potato, grain mustard, in an apricot beer broth

Braised Beef   15

white bean ragú, red onion, sundried tomato, wild mushroom,

in a madeira reduction

Sesame Crusted Tuna    15

over saffron farro with chives, microgreens, drizzled with chili oil

Grilled Eggplant Tower 10
roasted peppers, goat cheese, caramelized onion, and basil oil

Tomato Bocconcini  12

filled with bolognese and mascarpone, with a porcini cream sauce,

grilled prosciutto garnish

Zuppa del Giorno



Organic Mixed Greens     7

with tasty tom tomato and balsamic shallot vinaigrette

Red and White Romaine*   7

with garlic herbed crouton sticks, finished with caesar dressing

Warm Spinach Salad  9

tossed with portabello mushroom, applewood smoked bacon, pine nuts,

oven roasted tomato, balsamic and extra virgin olive oil

Frisée    10

spiced pears, roasted walnuts, gorgonzola, with extra virgin

olive oil and a red wine glaze

Artisan Cheese Plate 14



Roast Half Bell & Evans Chicken   27

foie gras mashed potatoes, broccoli rabe, baby carrots,

finished with an herbed glaze

Grilled Flat Iron Steak  29

rosemary and russet napoleon layered with fontina, roasted mushrooms and shallots, brussel sprouts, finished with a red wine demi glaze

Braised Lamb Shank   30
over roasted root vegetables and red potatoes in a balsamic reduction sauce

Moulard Duck Breast  27

over wild rice, haricot verts, roasted acorn squash, with a port wine sauce

Grilled Pork Rib Chop   27
sweet potato, maple thyme puree, sautéed tuscan kale, cipollini,

fried cauliflower, with a marsala reduction                                                              

Pan seared Salmon  25

black pepper linguini, tossed with pearl onions, snow peas,

trevisano, in a pancetta cream, finished with parsley pesto

Panko Crusted Tilapia  24

beet cous cous with leeks, sautéed greens, asparagus, finished with mint oil

Zuppa del Pesce  28
shrimp, mussels, calamari, clams, with vegetables, in tomato vermouth

broth, with garlic crostini                                                                                           

Caramelized Scallops and Monkfish Medallion  29

harissa risotto, scallions, baby zucchini, baby arugula, with grilled clementine

Spinach Pappardelle   20

roasted leeks, butternut squash, and chestnuts, grilled hard ricotta,

with celery root cream and toasted pistachio




Proudly Designed and Maintained by Zocalo Consulting Services