18% gratuity will be added to bills on tables of 8 or more guests.

  Dinner Menu


Appetizers

Calamari | lightly floured calamari

served with chipotle aioli  

15 


Mezzo Bruschetta | crostini topped with

roasted sweet peppers, marinated tomatoes,

goat cheese and caramelized onions 

 9  - V      


Cozze | P.E.I. mussels steamed with an extra

virgin olive oil, white wine,

chili tomato sauce  

15  - V  


Gamberi Arrabiata | sautéed black

tiger shrimp in a chili spiced

homemade tomato sauce

16  - V


Antipasto Misto  |  marinated grilled eggplant,

roasted sweet peppers, artichokes,

marinated mushrooms, stuffed olives

and tomatoes topped with fresh bocconcini cheese 

14  - V

                                                        
Crab Cakes | succulent blue crab, diced onions

and peppers served on a bed of greens

with a chili aioli drizzle  

16  

Spring rolls | goat cheese, artichoke and

roasted red pepper spring rolls

served with a avocado chutney,

smoked mustard aioli

and balsamic reduction  

13  


Tuna | pan seared sesame encrusted

sushi grade Ahi tuna with a

spinach and asiago cheese

salad, topped with a mango chutney  

18  


Arrancini | Arborio rice with

ground beef, peas, white wine,

mozzarella & parmesan cheese

served with fresh tomato basil sauce  

13


Primo Piatto | prosciutto, sopressata,

Italian cheeses, cured olives

and antipasto Calabrese 

20  (serves two)  


Beef Tips | peppercorn encrusted beef tips

on a bed of smoky mustard caramelized

onions topped with Fontina cheese  

18  


Appetizer Platter | antipasto misto,

bruschetta, gamberi arrabiata & calamari

16 per person (minimum 2 people)

GF- Gluten Free Optional  V- Vegan Optional


Soup

Squash Soup | purée of squash and apple with

thyme, brown sugar served with a walnut croquette

and infused Chambord Royale reduction     

9  - V

Stracciatella Soup | traditional egg drop

and parmesan soup prepared in a

homemade chicken broth with fresh

chives and extra virgin olive oil   



Potato Leek Soup | braised leek and potato soup

finished with roasted garlic and

topped with fried potatoes   

9  - V

Salad

Mixed Green Salad | fresh mixed greens, grape

tomatoes, red onions and cucumbers tossed

in a white balsamic vinaigrette     

8   - V 

Spinach Salad | baby spinach leaves tossed

with salted pecans, dried cranberries,

red onions and goat cheese in

an apple cider vinaigrette    

11  - V   

Mezzo Caesar Salad | smoked pancetta,

homemade Caesar dressing,

crisp romaine, croutons

and parmesan cheese  

11  

Caprese | roma tomatoes, basil pesto and fresh

bocconcini cheese salad with extra virgin

olive oil, sea salt and cracked pepper,

drizzled with balsamic reduction  

14   - V


Beet Salad |  fresh beets, mixed greens, kale,

diced peppers and onions tossed

with a citrus dressing and topped with goat cheese

13   - V


Pasta

Ravioli | home made ravioli

stuffed with roasted butternut squash and

mutsu apple in a bacon,

sun-dried tomato cream sauce

25

Four Cheese Gnocchi | potato dumplings

tossed in a goat cheese, gorgonzola,

asiago and fontina nutmeg cream sauce     

24     

Tagliatelle |  tagliatelle 
noodles with shrimp,

scallops, mussels and calamari in a

spicy tomato and white wine sauce  

29 


Fettuccine |  homemade fettuccine tossed

with chicken, prosciutto, sun-dried tomato

and asparagus in a basil pesto blush sauce

23  

Manicotti  | manicotti stuffed with wild

mushrooms, goat cheese and ricotta

cheese in a vodka blush sauce topped

with asiago cheese   

23  

Lobster Penne |  penne noodles

tossed with red onions, red peppers and black

tiger shrimp in a brandy blush sauce

crowned with a 6oz lobster tail 

36 

Spaghetti Mezzo | spaghetti with

homemade beef meatballs in an

oven roasted tomato sauce topped

with warm bocconcini and

grilled prosciutto

24

 Lamb Shank Pappardelle | pappardelle tossed

with braised lamb and in a roasted tomato

sauce topped with goat cheese    

25  


Risotto | arborio rice with clams, mussels,

calamari, shrimp and scallops in a

fresh tomato sauce 

29


Lasagna | fresh noodles layered with mozzarella,

parmesan, tomato sauce and béchamel,

topped with asiago cheese  

19  (Add meat sauce 4)

  * GF - Gluten free Penne noodles available,

 ask your serverfor our vegan-friendly pasta options  - V 
 
Entrées

Provimi Veal or Pollo Funghi  |  pan seared

chicken breast or veal scaloppini

in a wild mushroom, white truffle cream

sauce, served with

daily accompaniments

27  

Osso Bucco |  veal shank slowly braised in a

red wine, vegetables and tomato sauce

served over saffron risotto  

34

Veal Saltimbocca | pan seared Provimi veal

topped with prosciutto, sage and fontina

cheese accompanied by

pasta in a fresh tomato sauce  

27   

Pollo Mezzo  |  bacon wrapped chicken

breast stuffed with oven dried

cranberries, wild mushrooms, ricotta, onions

and goat cheese in a Galliano cream sauce

 served with a daily accompaniments  

29  

Lamb |   rosemary and oregano marinated

grilled Australian lamb served with a

wild mushroom, pancetta risotto

and finished with white truffle oil and salt 

42

Beef Tenderloin |   pan seared ‘AAA’

beef tenderloin in a Cabernet Sauvignon

reduction with fresh local mushrooms

and daily accompaniments

39   (Add lobster tail - MP)


Veal Chop | veal chop grilled to perfection topped

with garlic herb butter, served

with daily accompaniments    

     38      


Sea Bass| soy honey glazed Chilean

sea bass served with a beet stained

orzo and daily vegetables

52 

    
Stuffed Salmon |  shrimp and crab stuffed

salmon filet, served over basmati rice

accompanied by a

limoncello saffron cream  

29  

Ahi Tuna |   pan seared sesame encrusted

sushi grade Ahi tuna with a

mango chutney and accompanied by

mascarpone basmati rice

and daily vegetables 

38 





GF = Gluten Free Optional    

V = Vegan Optional