Small Plates

• Cheese Platter
  A selection of imported cheese with spiced nuts and apple slices

• Soup
  Chef's choice

• Antipasto Plate
  Caponata, marinated mushrooms, cheese, olives, Italian salami and seasoned vegetables

• Bruschetta
  Toasted crostini topped with roma tomatoes, olives, red onion, parmesan cheese, fresh basil, garlic, balsami vinegar and extra virgin olive oil

• Scampi Pesto
  Tiger prawns sautéed with fresh pesto, artichoke hearts and tomatoes in a lemon, wine butter sauce

• Fresh Manila Clams
  Steamed in butter, white wine and garlic

• Calamari Bianco
  Calamari rings sautéed with kalamata olives, capers and tomatoes in a lemon, wine garlic and butter sauce

• Steak Crostini
  Toasted crostini topped with a creamy horseradish sauce and medium-rare slices of beef steak

• Beef Carpaccio
  Thinly sliced filet of raw beef, marinated with lemon, garlic aioli and drizzled with extra virgin olive oil and shaved parmesan

• Cured Salmon
  Toasted crostini topped with brie and salmon cured in salt and cayenne

• Hummus
  Served with pita

Salads

• Classic Ceasar
  Romaine, parmesan and croutons

• Mixed Greens
  Candied walnuts, gorgonzola, apple with raspberry vinaigrette

• Gorgonzola Spinach
  Candied walnuts, pear with balsamic vinaigrette

• Caprese
  Fresh mozzarella, roma tomatoes and basil

• Mediterranean
  Romaine, cucumber, kalamata, tomato, feta, anchovies with red wine vinaigrette. Served with pita

• Italian
  Red leaf, arugula, roasted red pepper, kalamata, red onion, asiago and salami with Italian vinaigrette

Vegetarian Pasta

• Fettuccine Alfredo
  Tossed in a classic garlic cream sauce with parmesan cheese

• Pesto Penne Mozzarella
  Sun-dried tomatoes and mushrooms in a creamy pesto sauce

• Funghi Fettuccine
  Mushrooms and sun-dried tomatoes. Finished with marsala wine and light cream sauce

• Puttanesca
  Tomatoes, olives, capers, garlic, basil, anchovies and chilis, sautéed in a wine sauce

• Gorgonzola Ravioli
  Gorgonzola and ricotta cheese with crushed walnuts, simmered in alfredo over marinara sauce

Seafood

• Scallop Capellini
  Scallops sautéed with garlic and spinach in a light tarragon cream sauce over angel hair pasta

• Clam Linguine
  Fresh clams sautéed in butter, garlic, tomatoes and fresh herbs in a butter, wine sauce over linguine

• Seafood Risotto
  Chef's seasonal seafood choice

• Grilled Salmon
  Seared filet with a dijon cream sauce, sautéed spinach and pasta tiger prawns and

• Sea Scallop Diablo
  Roma tomatoes and basil in a spicy marinara, mixed with capellini

Meats

• Piccata
  Boneless breast of chicken, sautéed with garlic, mushrooms and capers in a lemon wine sauce, served on a bed of pasta

• Chicken Parmesan
  Boneless breast with marinara sauce and parmesan cheese, served with pasta and seasonal vegetables

• Beef Tenderloin
  Served with gogonzola mushroom sauce and smash potatoes