with warm gorgonzola cheese, eggplant 
mousse and roasted red-pepper

with basil, roasted garlic, calamata olives,
 served with crostini

quickly fried and served with garlic aioli

with balsamic vinaigrette, curly lettuce
 and frizzled onions

balsamic marinated grilled eggplant, 
roma tomatoes with melted cheese

sautÈed in the pan with spinach, black olives 
and hot peppers

our homemade version

hearts of romaine, garlic croutons and grana parmesan

mixed greens, tomato, cucumber, olives, Italian vinaigrette and romano

with tomato, red onion, cucumber, fennel, 
shallot vinaigrette and gorgonzola

with wild greens, basil, artichokes, asparagus, grilled shiitakes and parmesan dressing

with sun-dried tomatoes, ricotta salata, egg, pickled red onion, pine nuts and warm pancetta dressing

extra virgin olive oil, fresh basil, tomatoes and mozzarella with parmesan

feta cheese, mozzarella, roasted peppers, sun-dried tomatoes, artichoke hearts,

tomato sauce and parsley

gorgonzola cheese, caramelized onions, spinach, white sauce and crisp bacon

Italian sausage, roasted peppers, onions, 
black olives, tomato sauce, mozzarella and 
romano

rock shrimp, fresh mozzarella, sun-dried tomatoes, capers, fresh tomatoes, garlic and

artichoke hearts

chicken, crisp pancetta bacon, cream sauce, asparagus, parmesan garlic and wild greens

prosciutto ham, smoked mozzarella, tomato sauce, scallions and parmesan

portobello, shiitake and crimini mushrooms, roasted garlic, fontina, ricotta salata

and pine nuts

PEPPERONI 12
hard smoked pepperoni,pizza sauce,mozzrella and provalone

roasted chicken, sun-dried tomatoes and basil 
pesto cream with parmesan cheese

with feta, chicken, pine nuts, roasted garlic, lemon, capers and white wine

with choice of red or cream sauce, basil, prawns, fresh seasonal fish, calamari, wine, butter and parmesan

anchovies, tomatoes, olives, artichoke hearts, capers, mushrooms and red sauce

with olive oil, onions, roasted red peppers, pancetta bacon, spinach, gorgonzola and walnuts

cheese filled tortellini with sautÈed garlic, wild mushrooms, prosciutto and peas in a parmesan cream sauce

with tomato sauce, fresh tomatoes, basil, garlic and extra virgin olive oil

with capers, roasted pepper, tomato, basil, avocado and feta

with hearty meat sauce and spicy Italian sausage links

spinach and egg pasta filled with herbed ricotta, in a sauce of wild mushrooms, tarragon and tomatoes

classic cheese filled ravioli, fresh basil in a marinara sauce, baked with mozzarella and parmesan

chicken, mushrooms, green onions, tomatoes and Marsala wine

sausage, ricotta, romano and mozzarella, with tomato and pesto bÈchamel sauces

bow-tie pasta, diced eggplant, zucchini squash, fennel, garlic and wild mushrooms in a zesty red sauce

Center-cut New York steak with sautÈed onions, wild mushrooms, black pepper and Marsala wine sauce with polenta

pesto marinated, grilled and served on tomato fonduta with parmesan risotto

split in the shell, basted with brown garlic oil and served with wilted spinach and lemon penne

grilled and basted prawns, halibut and calamari on a bed of wilted spinach,

lemon garlic sauce and parmesan risotto

with portobello ragu, pesto cream and roasted potatoes

filet of beef, balsamic marinated, pan seared, with gorgonzola sauce, frizzled onions and roasted potatoes

calamari steak lightly egg battered and sautÈed with shallots, capers,

lemon, wine and artichoke hearts, with parmesan risotto

chicken breast with pomodoro sauce and mozzarella, with lemon penne

veal medallions with capers, lemon, white wine and artichokes with roasted potatoes

sautÈed veal, porcini, portobello, crimini and shiitake mushrooms, spinach, Marsala wine sauce and parmesan risotto

CHEF DI CUCINA PHILLIP LEACH     GENERAL MANAGER JOHN KILLEN