Menu (Currently Unavailable*)

Thinly sliced prosciutto draped over ripe cantaloupe

Buffalo mozzarella & roasted tomatoes topped with basil & olive oil seven over grilled bread

Fried fresh squid with a side of spicy tomato sauce

Classic Italian meats & cheeses

Sliced mozzarella & basil over ripe tomato

A thinly sliced marinated raw filet, arugula salad & shaved Parmesan 

Romaine hearts, Caesar dressing & Parmesan croutons

A mix of baby spinach & arugula salad with sun dried cranberries , walnuts and gorgonzola cheese with a lemon vinaigrette dressing

Fresh house made linguine with shrimp and scallops sautéed in a garlic lemon sauce with zucchini and tomatoes

House made classic béchamel and meat lasagna

Traditional house made beef bolognese with house made pasta

Housemade pasta stuffed with spinach and a cheese blend sauteed with brown butter, sage & tomatoes

Dome shaped pasta with braised Italian sausage and fresh goat cheese

Angel hair pasta with roasted artichokes, sun dried tomatoes & capers in a white wine sauce with fresh herbs

Dumpling sautéed with pancetta in a spicy tomato sauce

This tubed shaped pasta with curry, tomato sauce with a touch of cream, zucchini & shiitake mushrooms

Angel hair past in a basil & fresh San Marzano tomato sauce

Chicken breast stuffed with prosciutto ham & fontina cheese with a reduction of balsamic vinegar served with fettuccine alfredo

Thinly sliced veal sautéed with sweet marsala wine & prosciutto served with French green beans & roasted potatoes

Thinly sliced veal with piccata sauce, capers & sun dried tomatoes served with French green beans & roasted potatoes

Chicken breast served with piccata sauce, capers & sun dried tomatoes with a side of penne pasta in a spicy tomato sauce 

Filet with three peppercorn sauce served with spinach & roasted potatoes 

Grilled New Zealand lamb chops drizzled with fresh herb sauce served with sautéed spinach & roasted potatoes

Whole fish cleaned in house, pan sautéed and served with spinach & roasted potatoes

Lightly breaded boneless chicken breast pan fried and topped with an arugula and tomato salad and served with spinach and roasted potatoes