Winter Lunch Menu 2018



Bruschetta                                                                                                                         9

with tomato, mozzarella, red onions and basil


Frittata                                                                                                                              8

with leeks, red potato, kale and fontina


PEI Mussels                                                                                                                      9

with leeks, garlic and herbs in a sambuca broth


Zuppa del Giorno                                                                                                              8




Mixed Greens                                                                                                                   8

with tasty tom tomato and balsamic shallot vinaigrette


Red and White Romaine*                                                                                                 8

with garlic herbed crouton sticks; finished with caesar dressing


Baby Spinach Salad                                                                                                           9

With grilled prosciutto, toasted pine nuts, avocado, strawberry vinaigrette


Baby Arugula Salad                                                                                                          9

crisp pancetta, shaved fennel, farro, sundried

tomato dressing





Grilled Chicken Breast                                                                                                     11

with roasted potato, asparagus, baby carrots and grain mustard cream



Linguini                                                                                                                            10

with calamari, red onions, plum tomatoes, and kalamata olives,

tossed with garlic oil and herbs


Penne Bolognese                                                                                                           11

fresh ground veal and pork with vegetables tossed with penne pasta


Grilled Flat Iron Steak                                                                                                     15

over farro with leeks, sautéed greens, baby zucchini, drizzled with chili oil


Grilled Salmon                                                                                                                11

over mixed greens with dill red potato salad, finished with mint oil


Risotto del Giorno                                                                                                         11


Panini ‘Classic’                                                                                                               10

parma prosciutto, fresh mozzarella, plum tomato and basil oil,

served with pasta salad


Panini del Giorno                                                                                                            10


Half Panini served with Soup or Salad                                                                        10


Grilled Flatbread Pizza del Giorno                                                                              11