APPETIZERS | PASTA | PIZZA | MAINS | DESSERTS

APPETIZERS

Organic baby greens with candied walnuts in a black currant dressing 6.95

Hearts of Romaine with caesar dressing, pickled garlic, sundried tomatoes and parmigiano cheese 6.95

Grilled calamari with oven-cured tomatoes, kalamata olive relish, sweet peppers and sundried tomato aioli 8.95

Bruschetta with fresh tomatoes and basil on grilled herb bread, garnished with mozzarella and parmigiano cheese 7.45

Grilled vegetable salad tossed
with arugula and feta cheese in a fresh herb vinaigrette 8.95

Warm Woolwich goat cheese with grilled eggplant, portabello mushrooms, roasted red peppers
and mixed greens 8.45

Smoked salmon with a potato shrimp latke, fresh dill cream cheese, capers and a cucumber
and red onion salad 8.95

Boccocini cheese with vine-ripened tomatoes and organic greens in a green olive drizzle 7.95

Steamed East Coast mussels with green onions, and roasted garlic in a fresh herb tomato sauce 8.45
Antipasto platter for two 16.95

Soup of the day - Please ask your server

back to top


PASTA

Angel hair with grilled chicken, sundried tomatoes, red onions, roasted garlic and olive oil in a light tomato sauce 12.45

Fusilli with beef tenderloin, cremini mushrooms, porcini mushrooms, red onion and sugar snow peas in a beef jus 13.45

Farfalle with grilled chicken, spinach, roasted red pepper, red onion and goat cheese in a sundried tomato paste sauce 13.25

Gnocchi stuffed with spinach and ricotta cheese, served with sundried tomatoes in a gorgonzola cream sauce 12.95

Linguine with black tiger shrimp, scallops, mussels, roasted garlic, scallions and cured tomatoes in a white wine olive oil sauce 15.45

Spagettini with grilled eggplant, mixed sweet peppers, zucchini, leeks and roasted garlic in a basil tomato sauce 12.45

Agnolotti stuffed with goat cheese, leeks and roasted red pepper, served with grilled portabello mushrooms in a basil pesto cream sauce 13.45

Fettuccini with smoked chicken, woodland mushrooms and artichoke hearts in a rosé sauce 13.25

Spinach fettuccini with prosciutto, spicy Italian sausage, red onion and boccocini cheese in a basil tomato sauce 13.25

Penne with smoked jalapeno, kalamata olives and field mushrooms in a fresh basil, roma tomato sauce 11.95

Ravioli stuffed with chicken, spinach, leeks and parmigiano cheese in a roasted red pepper cream sauce 13.45

Risotto of the day (Vegetarian Risotto available upon request) Please ask your server

back to top


WOOD BURNING OVEN PIZZAS

1. Spicy Italian sausage, charred onions, mixed sweet peppers, basil tomato sauce and mozzarella cheese 11.45

2. Grilled chicken with portobello mushroom, red onion, basil pesto, mozzarella and parmesan cheese 12.45

3. Grilled beef tenderloin, cremini mushroom, caramalized onion and truffled potato puree with goat cheese 13.45

4. Green and red peppers, broccoli, black olives, red onion, light tomato sauce, mozzarella and feta cheese 12.45

5. Woodland mushrooms, medley of cheeses, tomato sauce and fresh herbs 11.45

6. Grilled vegetables, bell peppers, black olive paste, fresh basil and goat cheese 11.95

7. Smoked chicken, grilled eggplant, roasted red peppers, basil pesto and mozzarella cheese 12.95

8. Grilled black tiger shrimp, scallops, artichoke hearts, tarragon tomato sauce and fontina cheese 13.45

back to top

MAINS

Herb-rubbed free range chicken breast stuffed with sundried tomatoes and goat cheese, served with sweet potato mash and spinach in a pommery mustard jus 17.25

Grilled Atlantic Salmon with roasted mini red potatoes, shitake mushrooms and haricot verts in a mustard grain butter sauce 17.95

Slow braised veal osso bucco with sweet carrot and celery ragout, garlic mashed potato and gremalotta garnish 18.95

Roasted New Zealand rack of lamb crusted with honey mustard, served with truffled mashed potatoes, sauteed asparagus and mushrooms in a rosemary jus 23.50

Pan-seared talapia with black tiger shrimp, calamari, mussells and steamed seasonal vegetables in tomato saffron cream sauce 22.95

Pan-fried pork tenderloin with roasted sweet potatoes, caramelized apples, asparagus and pancetta in a cranberry chutney 21.95

Grilled beef tenderloin with roasted mini red potatoes, wild mushrooms and seasonal vegetables in a barrow reduction 24.95

Please inform your server if vegetarian or any allergies.


back to top


DESSERTS
$6.45

Tiramisu
Lady fingers layered between rich mascarpone cheese, kahlua, sweet rum and espresso

Honey Creme Brulee
Sorry, the recipe is still a secret

Toffee Apple Cheesecake
Cheesecake in rich shortbread, topped with fresh apple slices and caramel with a hazelnut butter crust

Hazelnut Cake
Filled with milk chocolate hazelnut butter cream, coated with a dark chocolate glaze

Cherry Almond Tart
Sweet almond custard and cherries in a light crust, drizzled with maple syrup and served warm with a scoop of panna cotta gelato

Chocolate Pecan Tart
Chocolate & pecans in a sweet dough crust,
drizzled with dark chocolate syrup and served
warm with a scoop of mon cheri gelato

Berry Charlotte Mini
Light vanilla & cocoa almond sponge cake,
layered with strawberry mousse and topped with raspberries and blueberries


GELATO
$6.45

Lemon: lemon sorbet

Mon cheri: sour cherry and bittersweet chocolate

Panna Cotta: caramel swirled french vanilla

Fruitti Di Bosco: rasberry, blueberry and cherry sorbet

Nocciola Soya: soya milk and hazelnut

Pistacchio: creamed whole pistacchios

Assorted sampler available

Tartuffo: Please ask server for flavours

SPECIALTY COFFEES
6.45

B-52 Coffee
Baileys, kahlua , grand marnier
whipped cream, almond flakes

Spanish Coffee
Kahlua, brandy, whipped cream,
almond flakes

Irish Coffee
Jameson’s irish whiskey,
whipped cream, almond flakes

Monte Cristo
Kahlua, grand marnier,
whipped cream, almond flakes

back to top