Italian Restaurant Menu with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu


PEI Mussels
with leeks, diced red potato, crisped pancetta in an herbed winter wheat beer sauce. $13

Pan Seared Foie Gras
over celery root slaw with grain mustard, carrots, red onion; served with grilled flatbread and a cider glaze. $14

Braised Boneless Short Rib
over white bean ragù with purple top turnip, sundried tomato and scallions in a natural reduction sauce. $14

Beet Napoleon
layered with goat cheese and endive, topped with microgreens and drizzled with chive oil; served with a fried pistachio crepe. $11

Prosciutto Wrapped Monkfish
over farro caponata mix, finished with basil oil. $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

Warm Spinach Salad
tossed with portabello mushroom, applewood smoked bacon, pine nuts, oven roasted tomato, balsamic and extra virgin olive oil. $8

Arugula and Trevisano Salad
tossed with toasted walnuts, spiced pear, and gorgonzola with extra virgin olive oil and a port wine glaze. $8

Artisan Cheese Plate $14


Roast Half Bell & Evans Chicken
with braised red cabbage with caraway seed, fried boursin polenta, roasted artichoke heart, finished with an herbed glaze. $26

Grilled Flat Iron Steak
over roasted mushroom and shallot risotto drizzled with white truffle oil, broccoli rabe, baby carrots, finished with a red wine demi glaze. $30

Braised Lamb Shank
over roasted vegetables and red potatoes in a natural reduction sauce. $32

All-Natural Pork Rib Chop
with sweet potato maple thyme puree, grilled frisée, haricot verts, and a balsamic reduction sauce. $28

Pan Seared Salmon
over wild rice with sautéed greens, asparagus, and braised cippolini with turmeric sauce. $27

Panko Crusted Tilapia
over smoked paprika cous cous with snap peas, and leeks, finished with mint oil. $25

Roasted Clams and Shrimp
salt cod dill mashed potato and braised fennel finished with a lobster reduction sauce and garnished with fried parsley. $28

Pan Roasted Duck Breast
roasted fingerling potato, acorn squash, and brussels sprouts finished with a dried cherry sauce. $27

Caramelized Scallops
with saffron linguini tossed with baby zucchini, roasted peppers, and red onions with vermouth wine sauce, garnished with grilled clementine. $28

Chive Pappardelle
with roasted chestnuts, wild mushrooms, and tuscan kale in a mascarpone butternut sauce, finished with herbs. $21

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