|
|
TRUFFLED POTATO LEEK SOUP
Served with Shiitake mushrooms and crème fraîche |
5.00 |
|
HEARTS OF ROMAINE
Our own zesty Caesar dressing with shaved parmigiano, topped with grilled pancetta and home made croutons
|
6.95 |
|
MIXED BABY GREENS
Spiked with a balsamic reduction and extra virgin olive oil
|
5.95 |
|
ANTIPASTO AIELLI
Grilled vegetables with prosciutto, roasted bell peppers, seasonal fruit and bocconcini cheese
|
7.95 |
|
GRILLED CALAMARI
Served with caper berries and arugula drizzled with lemon chive oil
|
8.95 |
|
ANGEL HAIR PRIMAVERA
A medleyof stacked seasonal vegetables with a light tomato basil sauce
|
10.00 |
|
PAN STEAMED MUSSELS
Prepared in a garlic white wine basil tomato broth
|
8.95 |
|
SKILLET CHARRED STEAK SANDWICH
Topped with roast red peppers, fontina cheese on a warm focaccia with aïoli dressing
|
10.00 |
|
MANICOTTI DI SPINACI
Light Pan crêpes filled with ricotta and spinach in a tomato cream sauce |
10.50 |
|
SPAGHETTI CARBONARA
Pancetta, red onion and cracked black pepper in a creamy egg broth
|
11.95 |
|
PENNE ARABBIATA
Spicy fresh plum tomato sauce, roast chilies and a hint of basil topped with grilled sausage
|
13.00 |
|
ROAST SUPREME BREAST OF CHICKEN
Filled with wild Jasmine rice and oven-dried apricots in a Cassis raspberry reduction
|
13.00 |
|
FETTUCCINE CARDINALE
Pan sauté of bell peppers, portobello mushrooms, grainy mustard cream, topped with house smoked Applewood Salmon Trout |
14.00 |
|
LINGUINI DEL PORTO
Pan steamed mussels, shrimp, scallops and calamari in a light tomato herb sauce
|
14.95 |
|
VEAL MARSALA
Veal Scaloppine in a Marsala demi glaze with exotic mushrooms |
14.50 |
|
VEAL AL LIMONE
Zesty lemon garlic white wine sauce with fresh thyme
|
14.50 |
|
