Our Menu

Warm roasted butternut squash and rainbow carrots, shaved fennel, baby kale, Honeycrisp apple, citrus-honey vinaigrette, toasted hazelnuts

Roasted butternut squash, shaved Parmigiano Reggiano, brown-butter sage drizzle, whipped ricotta, toasted pumpkin seeds, aged balsamic.

Imported Burrata, roasted golden and red beets, pistachio crumble, basil oil, aged balsamic

Chef's selection of imported and domestic fine cheeses.

Toasted Ciabatta with warm goat cheese, caramelized cipolline onions, red wine poached grapes.

Sautéed wild shrimp with Calabrian chili, 'Nduja, garlic and white wine butter sauce.

Hand-cut Tagliolini tossed with Genovese basil pesto, toasted pine nuts, Parmigiano Reggiano.

Penne with house-made Italian sausage, Parmigiano cream reduction, white wine.

Imported Carnaroli rice with seasonal vegetables, Parmigiano Reggiano, herb-infused olive oil.

Pappardelle pasta with slow-braised wild boar ragù, red wine and Tuscan herbs.

House made Tortelli filled with Yukon gold potatoes, mascarpone cheese, finished with butter, truffle and Parmigiano Reggiano

Slow-cooked beef boneless short rib, red wine sauce, roasted broccoletti.

Herb crusted lamb rack with parsnip purée and rosemary jus.

Bone-in Heritage pork chop glazed with spiced apple cider, crispy Guanciale, sage.

Poached stripe bass with wild mushrooms and herbs, served with Parmigiano broth.

Pounded and breaded bone-in veal chop, topped with 24 months aged imported Prosciutto and DOP Parmigiano Reggiano cheese

Chef's selection of featured steak. Ingredients change upon seasonality.

Local collard greens gently braised with garlic, olive oil and local pork.

Honey-glazed carrots with thyme and orange zest.

Chef's daily potato preparation featuring seasonal varieties and classic italian flavours.

Grilled eggplants with herbs, garlic and olive oil.