• Lunch Menu
• |
• Dessert Menu

All prices are subject to change without notice.
Click here to download a PDF version.

Appetizers

Romaine Heart Caesar Salad - 8
with garlic croutons and reggiano crisps

Crab and Cheese Baked Portobellini Mushroom Cap - 11
Shaved Parmigiano cheese, walnuts and basil pesto

Cozze Fresco - 11
fresh Prince Edward Island mussels in a white wine tomato au jus, lemon and herbs

Beef Carpaccio - 12
thinly sliced beef tenderloin with olive oil, Parmigiano reggiano, cracked black peppercorns, lemon and capers

Cucumber and greens - 9
red wine vinaigrette mixed greens wrapped in cucumber accented with baked goat cheese, tomatoes and berries

Corn Crusted Calamari Rings - 9
on a lemon white wine sauce

Mozzarella di bufala - 11
Hot house tomato salad layered with imported buffalo mozzarella cheese, basil pesto, olives and capers

Antipasti - 13
smoked Norwegian salmon with honey Dijon, prosciutto crudo and melon, select cheese and marinated vegetables

Panko crusted fish cake - 13
with a sweet pepper and chipotle lime brunoise, cocktail shrimp and honey vinaigrette greens

Piadina di ricotta - 12
baked Italian flat bread with ricotta cheese, spinach, sundried tomatos and Extra virgin olive oil

Daily composed Soup - 7

Main Courses

Tarragon encrusted filet of Atlantic Salmon - 25
Dijon wine sauce, pan vegetables and daily potato

8oz. roasted Aussie lamb rack - 31
rubbed with fresh herbs and garlic in a red wine mint reduction, pan vegetables and daily potatoes

Slow braised ossobuco - 30
with cab wine and hunter vegetables au jus and daily potato

Oven Roasted supreme of chicken - 26
stuffed with tapenade, sundried tomato, spinach and goat cheese in a light tomato white wine beurre blanc with wild mushroom risotto and pan vegetables

Parmigiano - 25
Italian crusted veal tenderloin or breast of chicken, baked in a rich tomato san marzano sauce and mozzarella cheese with fettuccini alfredo

Black spiced Chilean Sea Bass - 28
with potato gnocchi in basil pesto and pan vegetables

Caramelized Crisp Blackened Duck - 28
in a citrus orange lime sauce, a hint of chilli with pan vegetables and daily potato

Grilled Veal Tenderloin Medallions - 32
in a cabernet red wine reduction, wild mushroom risotto and asparagus spears

Fettuccine Alfredo - 18
broad pasta in a whole cream white wine Parmigiano reggiano sauce

Tortiglioni arrabbiata - 18
tubular shaped pasta in a fresh chilli pepper arrabbiata sauce

Spaghettini - 16
a finer version of spaghetti in a basil tomato san marzano sauce

Gnocchi - 18
an Italian potato dumpling in a white wine dill cream sauce

Add on to any pasta dish - 9
Broiled Jumbo tiger shrimp
Apple wood bacon sea scallops
Grilled supreme of chicken
Grilled Atlantic salmon
Italian Sausage

Frutti di mare - 27
fettuccine in a plum tomato white wine garlic sauce with jumbo shrimp, diver scallops and mussels

Lasagna - 17
layering fresh egg noodles with a rich meat Bolognese sauce and chefs selected cheese blend

Manicotti - 19
pasta pillows generously stuffed with fresh ricotta cheese, baked in our tomato rose sauce

Triple A Prime Cut Steaks

We first start with our signature steak rub and then prepare your steak to perfection. Served with pan vegetables, daily potato or pomme frites.

12 oz. New York strip steak - 29
Bone in 10 oz filet mignon - 31
14 oz Rib steak - 30

Sauces Selection:
Cabernet Wine
Demi Peppercorn
Dijon Cream
Porcini Mushroom

Surf N'Turf - 39
12 oz. New York strip steak and broiled rock lobster tail with pan vegetables, daily potato or pomme frites

Broiled Rock Lobster tails - 38
with drawn garlic butter, pan vegetables, daily potato or pomme frites

Prices and items subject to change without notice.