Bruschetta | crostini topped with marinated tomatoes, roasted red peppers,

goat cheese, caramelized onions

and fresh basil   8 - V  

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

virgin olive oil, garlic, white wine,

chili tomato sauce   13

Arrancini | arborio rice with ground beef, peas,

white wine, mozzarella & parmesan

cheese served with fresh

tomato basil sauce   12


 Antipasto Misto | marinated grilled eggplant, roasted sweet peppers,

artichokes, balsamic mushrooms, stuffed

olives and caprese 13 - V

 Gamberi Arrabiata | sautéed tiger shrimp in a

chili spiced tomato sauce 13  - GF

Calamari | lightly floured calamari

served with chipotle aioli  13

Spring rolls | goat cheese, artichoke and

roasted red pepper spring rolls served with an 

avocado chutney, smoked mustard

aioli and balsamic reduction    12

Soup / Salad

 Stracciatella Soup | traditional egg drop

and asiago soup prepared in a

homemade chicken broth and

extra virgin olive oil    8

Potato Leak Soup | braised leek and potato soup

finished with roasted garlic and topped with

fried julienne potato   9

 Squash Soup | purée of squash and

apple spiced with curry and topped

with a walnut croquette and thyme

infused Chambord Royale reduction  8  V

Beet Salad | fresh beets, mixed greens, kale,

diced peppers and onions tossed

with a citrus dressing and topped

with goat cheese   13    V

 Mezzo Caesar Salad | smoked pancetta,

homemade Caesar dressing,

crisp romaine, croutons and asiago cheese  

10  (add chicken 8 /shrimp 9)

 Caprese Salad | cherry tomatoes, basil

and fresh bocconcini cheese salad

with extra virgin olive oil and basil pesto   11   V

 Shrimp Salad | grilled Cajun shrimp, baby

spinach leaves tossed with candied salted pecans,

dried cranberries, red onions and

goat cheese in an apple cider vinaigrette   19

 Chicken Salad | grilled Cajun chicken

with mixed greens tossed in a pineapple

dressing topped with walnuts and

shaved aged white cheddar   17


(all sandwiches served with salad or fries)

 Chicken | open faced sandwich topped with

grilled chicken, red peppers, red onions in

pesto gorgonzola, honey cream sauce 17

Veal | open faced sandwich topped

with grilled veal, mushrooms and

caramelized onions in a balsamic

blue cheese cream sauce 17

 Veggie | rapini, marinated roasted red peppers,

eggplant, caramelized onions topped

with bocconcini cheese 15  - V 

 Beef Tenderloin | peppercorn encrusted 'AAA'

beef tenderloin with smokey

mustard, caramelized onions

topped with fontina cheese   18

Pasta / Meat / Fish

Manicotti   | manicotti stuffed with

wild mushrooms, spinach, goat cheese and ricotta

in a vodka blush sauce

topped with asiago  19

 Ravioli | stuffed with squash and mutzu

apple in a bacon sun dried tomato

cream sauce 18

 Penne con Pollo | penne with chicken,

prosciutto and asparagus in

a blush sauce 18 - GF

 Tagliatelle | tagiatelle noodles with

shrimp, scallops, mussels and calamari

in a fresh tomato and

white wine sauce   22  - GF

 Spaghetti Primavera| spaghetti noodles tossed

with fresh vegetables in a

garlic olive oil   16 - GF

 Gnocchi | potato dumplings tossed in

a wild mushrooms brandy blush

sauce topped with

asiago cheese  18  - V

Lasagna | fresh noodles layered with

 mozzarella, parmesan, tomato sauce

and béchamel, topped with

asiago cheese  17   add meat sauce 4  

 Pollo or Veal Limone | pan seared chicken breast

or provimi veal with wild mushrooms in a

white wine and lemon sauce

served with mixed green salad   20  -  GF 

 Chicken/Veal Parmesan | breaded and

baked topped with fresh tomato

sauce and mozzarella cheese served with penne

in a tomato basil sauce  20

 Salmon | cajun spiced and grilled

topped with mango chutney

and served over top of basmati

rice and rapini   22  - GF

 Tuna | sesame encrusted Ahi tuna

topped with a mango salsa

served with baby spinach tossed

with white balsamic asiago

cheese dressing   23  - GF

 Lamb | two pieces of rosemary and oregano

marinated grilled Australian lamb, served with a

wild mushroom, pancetta risotto and

finished with white wine

truffle oil and salt    25 

​​GF- Gluten Free Optional           V- Vegan Optional

Lunch Menu