Lunch Menu


​Appetizers

 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,

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


Pasta Fagioli | ditali noodles with onions

and kidney beans in a fresh tomato broth   8  - V

 Squash Soup | purée of squash and

apple spiced with curry and topped

with a walnut croquette and thyme

infused Chambord Royale reduction  8

 
Arugula Salad | fresh arugula, grape tomatoes,

red onions and cucumbers tossed in

a white balsamic vinaigrette   8    V-GF

 Mezzo Caesar Salad | smoked pancetta,

homemade Caesar dressing,

crisp romaine, croutons and asiago cheese  

10  (add chicken/shrimp 6)

 Caprese Salad | cherry tomatoes, basil

and fresh bocconcini cheese salad

with extra virgin olive oil and basil pesto   11

 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   17

 Chicken Salad | grilled Cajun chicken

with mixed greens tossed in a pineapple

dressing topped with walnuts and

shaved aged white cheddar   17

 Sandwiches

(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 onion topped

with goat cheese 15  - V 

 Sausage | open faced sandwich topped

mild Italian sausage with peppers

& onions served in a basil tomato sauce

topped with shredded asiago cheese 16

 Lamburger | seasoned ground lamb topped with

sautéed peppers, onions

and a yogurt mint sauce  19

 
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 17 - GF

 Tagliatelle |   homemade egg 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   15 - GF

 Gnocchi | potato dumplings tossed in

a wild mushrooms brandy blush

sauce topped with

asiago cheese  17  - 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  18  -  GF 

 Chicken/Veal Parmesan | breaded and

baked topped with fresh tomato

sauce and mozzarella cheese served with penne

in a tomato basil sauce  18

 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

​​GF- Gluten Free Optional           V- Vegan Optional