20151219-192424-_DSC1232 IMG_9334 Fig salad 2016


Changes seasonally to support local farmers.


Gamberetti Portofino 15
White Gulf shrimp sautéed in a garlic, butter and brandy finished in a cream sauce

Zucchini Fritti 12
Lightly breaded and deep-fried, served with our house made dipping sauce

Fritto di Calamari 14
Squid lightly dusted with flour and deep-fried

Cozze al Pomodoro 16
PEI mussels, steamed in white wine and garlic, tossed in a spicy tomato sauce

Insalata alla Cesare 12
Crisp romaine lettuce, tossed in our house made dressing with oregano seasoned croutons, Quebec bacon and garnished with parmigiano cheese

Antipasto per due 28
Dry aged beef carpaccio from Cultura Salumi in Prince Edward County, drizzled withe extra virgin olive oil, parmigiano shavings and arugula

Insalata Mista 9
In house blend of seasonal greens with a pomegranate vinaigrette

Insalata Caprese 14
Fior di latte mozzarella, ripened tomatoes and basil, dressed with extra virgin olive oil and our house made vinaigrette

Bruschetta Trio 10
Grilled crostini topped with olive tapenade, house made ricotta topped with a prosciutto crisp and spicy vegetable caponata


Gnocchi Napoletane 23
House made potato dumplings in a tomato sauce

Orecchiette Arrabiatte 21
Luciano’s deconstructed sausage, sauteed with garlic, hot peppers and basil in a tomato sauce

Tagliatelli al Boscaiolo 22
A wild mushroom medley sauteed in a white wine cream sauce

Pappardelle al Cinghiale 22
Wild boar sausage, fresh greens and tomatoes sauteed in olive oil and garlic

Linguini alla Pescatore 33
White Gulf shrimp, scallop, crab meat & mussels sautéed with white wine and garlic in a rose sauce

La Roma Trio 27
A combination of our house made cannelloni, lasagna & vitello parmigiana, baked to order

Fazzoletti 23
House made fazzoletti pasta stuffed with fresh made ricotta cheese and spinach, topped with tomato bechamel sauce, mozzarella and parmigiano cheeses

Lasagne al Forno 23
House made lasagna layered with béchamel meat sauce, baked to order


Pollo Marsala 23
Sargent Farms chicken breast sauteed with mushrooms in a Marsala wine and demi-glaze, served with tagliatelle cream sauce

Pollo alla Giulio Cesare 26
Sargent Farm chicken breast stuffed with capicollo, fontina, mozzarella and parmigiano cheeses in a brandy/green peppercorn sauce, served with penne tomato sauce

Bistecca di Manzo alla Griglia $32
Canadian 10 oz striploin seasoned with sea salt and fresh ground pepper, grilled and topped with a mushroom medley and served with seasonal vegetables and potatoes

Uccelletti Scappati 27
Veal stuffed with white Gulf shrimp, capicollo, fontina, mozzarella & parmigiano cheeses in a Brandy/demi-glaze, served with seasonal vegetables & potatoes

Vitello alla Parmigiana 25
Veal cutlet lightly breaded, layered with tomato sauce, mozzarella and parmigiano cheeses, served with tagliatelle cream sauce

Filetto di Salmone 29
Pistacchio crusted, pan seared New Brunswick salmon filet glazed with maple syrup, served with seasonal vegetables and potatoes

Carre d’Agnello 37
Pan seared citrus marinated New Zealand rack of lamb finished in a mint demi-glaze and served with seasonal vegetables and potatoes