Lunch Menu


Bruschetta | crostini topped with roasted red peppers, marinated tomatoes, goat cheese, caramelized onions and fresh basil  

 7  - V

Mussels | P.E.I. mussels steamed in a white wine fresh tomato sauce 11 - GF

Antipasto Misto | marinated grilled eggplant, roasted sweet peppers, balsamic mushrooms,stuffed olives and caprese

12 - V

Shrimp | sautéed black tiger shrimp in a chili spiced tomato ‘arrabiata’ sauce 13  - GF

Calamari | lightly floured or grilled calamari served with chipotle aioli  12

Springrolls | goat cheese, artichoke and roasted red pepper springrolls served with an avocado mousse, smoked mustard

aioli and balsamic reduction   11


Soup/ Salad - GF

Stracciatella Soup | traditional egg drop and parmesan soup prepared in a homemade chicken broth with fresh chives

and extra virgin olive oil    6

Squash Soup | purée of squash and apple spiced with curry and topped with a walnut croquette and thyme infused

Chambord Royale reduction   7

Provencal Seafood Soup | seafood medley with peppers and onions in a garlic tomato brandy broth      14

Mixed Green | mixed greens tossed with tomatoes, red onions & cucumbers in a house vinaigrette 6  - V

Caprese Salad | cherry tomatoes, basil and fresh bocconcini cheese salad with chili spiced extra virgin olive oil,

sea salt and basil pesto   9 

Shrimp Salad | grilled Cajun shrimp with mixed greens tossed in a ginger orange balsamic dressing with goat cheese,

dried cranberries, and toasted almonds   16 

Chicken Salad | grilled cajun chicken with mixed greens tossed in a pineapple dressing topped with walnuts and

shaved apple wood smoked cheddar   15 



(all sandwiches are served with salad or fries)

Chicken  | open faced sandwich topped with grilled chicken , roasted red peppers, caramelized onions in a pesto

gorgonzola and honey sauce 15

Beef Tenderloin | peppercorn encrusted ‘AAA’ beef tenderloin with caramelized onions and apple wood smoked cheddar 16

Veal | open faced sandwich topped with grilled veal, mushrooms and caramelized onions in a balsamic blue cheese

cream sauce 15

Veggie | rapini, marinated roasted red peppers, eggplant and bocconcini  13 - V


Pasta / Meat / Fish

Penne Bolognese | a soffritto of onion, celery, carrots and ground beef with white wine and tomato sauce 14 - GF

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 16 - GF

Fettuccine | fettuccine noodle tossed with shrimp, scallops, calamari and mussels in an olive oil and

fresh tomato sauce 18 - GF

Spaghetti Primavera | spaghetti noodles tossed with fresh vegetables in a garlic olive oil diced tomatoes

and white wine sauce 14 - GF

Gnocchi | potato dumplings tossed in a wild mushrooms brandy blush sauce topped with asiago cheese 15 - V

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  16 - GF

Chicken/Veal Parmesan | breaded and  baked topped with fresh tomato sauce and mozzarella cheese served with mixed

green salad  16

Salmon | cajun spiced and  grilled topped with mango salsa and served over top of basmati rice 18 - GF

Tuna | sesame encrusted Ahi tuna topped with a mango salsa served with baby spinach tossed with white

balsamic asiago cheese dressing 19  - GF



  GF- Gluten Free Optional           V- Vegan Optional