Items listed are subject to change without notice based on
Appetizers & SHARING
Tossed in garlic dressing with our focaccia croutons, local bacon & garnished with asiago cheese & lemon zest.
nectarine & ARUGULA SALAD
Sliced nectarine and baby arugula tossed lightly in our balsamic rhubarb vinaigrette, garnished by roasted lentils & feta.
MARINATED TOMATO & RICOTTA
Slow roasted roma tomatoes in herb marinade with our house made whipped ricotta, garnished by toasted pine nuts and arugula on sundried tomato pesto.
TUSCAN WHITE BEAN SOUP
Roasted cherry tomatoes, diced vegetables, spinach & chopped herbs in an aromatic broth.
Sautéed with shrimp, capers & red peppers, served on Italian parsley & grilled lemon salad.
MUSSELS & GARLIC baguette
Steamed in white wine broth with caramelized onion, finished in our garlic pesto sauce. Served with roasted garlic baguette.
ASIAGO & BLACK PEPPER FRIES
Hand-cut local potatoes fried and tossed in kosher salt with asiago cheese & cracked black pepper, served with garlic aioli.
Pea & MUSHROOM ARANCINI
Panko crusted mushroom risotto stuffed with mozzarella and peas, served with spring pea basil pesto and marinara sauce
GRILLED CHICKEN PINCHOS
Chicken breast skewers basted in orange thyme glaze, served on shaved vegetable salad with lemon yogurt and spring pea pesto.
PROSCIUTTO & PEAR FLATBREAD
Grilled flatbread topped with sliced bosc pear, prosciutto, toasted pumpkin seeds, and mascarpone cheese. Garnished by torn basil and balsamic honey.
SALUMI & PROSCIUTTO
Local salumis and sliced prosciutto, grilled Chorizo sausage, with a selection of house flavoured mustards, smoked salt & crostinis
White bean tapenade, sundried tomato pesto, spring pea pesto, artichoke & asiago dip, kalamata olive tapenade, served with vegetable spears & grilled flatbread.
BAKED ASIAGO & GARLIC FOCACCIA
Served with sides of tomato bruschetta, thyme-roasted mushroom salad, garlic pesto and smoked sea salt.
ANTIPASTI & OLIVES
Assortment of grilled vegetables, house pickles, marinated olives, paired with du puy lentil salad and crostini.
Grilled Traynor Farms Steak, various cuts and preparations featured
Panko crusted chicken breast cutlet topped with roasted tomato sauce, provolone & asiago cheese, served on roasted garlic and spinach gnocchi.
RED PEPPER salmon
Grilled Atlantic Salmon filet finished with a red pepper glaze, served with grilled zucchini and peppers on garlic romesco sauce & garnished with roasted spiced lentils
Pan-seared trout filet served on a warm potato salad, served with shaved fennel & apple salad on dill remoulade, garnished with summer citrus salsa
Mussels, calamari and shrimp poached in tomato saffron broth with parsley, shallots, tomato, and carrots — served with a side of roasted garlic pesto focaccia.
MUSHROOM PESTO linguini
Sliced roasted shitake & cremini mushrooms and artichoke hearts tossed with linguine pasta in garlic pesto, garnished with grilled oyster mushroom salad.
DUCK confit CARBONARA
Shredded duck confit, local bacon and spring peas with linguine pasta tossed in asiago & pecorino cheeses and topped with a fresh egg yolk, smoked salt and pea shoots.
SUNDRIED TOMATO prosciutto fettucini
Fettucine pasta sautéed with sliced sundried tomatoes in a roasted tomato cream, garnished with prosciutto, basil and garlic pesto and topped with fresh made ricotta cheese
CHICKEN MUSTARD CREAM FETTUCCINE
Grilled sliced chicken breast tossed with bell peppers, spinach and fettuccine pasta in a grainy mustard cream sauce, garnished with pea shoots and pepper curls.
Linguine pasta nested with braised beef short rib meat, sausage and caramelized onions in our slow-roasted tomato sauce, garnished with Grana Padano cheese, scallions and spicy chili oil