20151219-192424-_DSC1232 IMG_9334 Fig salad 2016


Changes seasonally to support local farmers.


Beef Carpaccio 19
From La Cultura Salumi PEC

Prosciutto e Melone 12
Thinly sliced prosciutto and seasonal melon

Prosciutto di Anatra 15
In house cured Juniper berry duck (from Mariposa Farms) prosciutto with asiago cheese

Formaggi 14
A selection of 3 cheeses with our house preserve and crostini

Zucchini Fritti 14
Deep fried Italian squash

Fritto di Calamari 16
Lightly dusted with flour and deep-fried

Cozze al Pomodoro 14
PEI mussels, steamed in white wine and finished with a spicy tomato sauce

Insalata alla Cesare 12
Endive, crisp romaine lettuce, seasoned croutons, pancetta, fried capers, dressing, parmigiano cheese

Insalata Caprese 14
Fior di late mozzarella layered with tomatoes and fresh basil, drizzled with a balsamic reduction


Gnocchi al pomodoro 25
Potato dumplings sauteed in a our house tomato sauce

Orecchiette Arrabiata 22
Luciano’s deconstructed sausage in a spicy tomato sauce

Calamarata Cozze e Vongole 22
Pasta ‘rings’ with fresh clams, mussels, prosciutto, cherry tomatoes and Italian herbs finished in aglio e olio

Linguini alla Pescatore 34
White Gulf shrimp, scallop, crab meat & mussels sautéed with white wine and garlic in a rose sauce

La Roma Trio 27
A combination of cannelloni, lasagna & vitello parmigiana

Fazzoletti 25
Pasta ‘handkerchiefs’ stuffed with ricotta cheese and spinach in a tomato bechamel sauce, baked with parmigiano and mozzarella cheeses

Lasagne al Forno 25
Flat pasta sheets layered with bechamel meat sauce, parmigiano and mozzarella cheeses


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

Pollo Diavola 23
Sargent Farms chicken sauteed in a spicy tomato sauce with bell peppers, onions and hot peppers. Served with seasonal vegetables and potatoes

Agnello 29
Four-hour red wine braised lamb shank served over a risotto-style barley with mushrooms and kale

Uccelletti Scappati 25
Veal stuffed with white Gulf shrimp, capicollo, fontina, mozzarella/parmigiano cheeses in a Brandy/demi-glaze, served with seasonal vegetables and potatoes

Costoletta di Vitello 36
10 oz Bone-In roasted veal chop seasoned with Italian herbs and spices served with seasonal vegetables and potatoes

Salmone alla Puttanesca 29
Pan seared New Brunswick Salmon with an anchovy, garlic, onion, black olives and fresh basil medley and a mildly spiced tomato sauce. Served with mixed wild rices



We are very proud to be partnered with Mealshare, a non-profit dedicated to fighting hunger in Canada and around the world. For every Mealshare-branded menu item purchased at our restaurant, we will provide one meal to a youth in need! Half the meals provided through Mealshare stay right here in our community, and are distributed through Operation Come Home and the Boys and Girls Club of Ottawa. The other half are distributed internationally through Save the Children. There’s no extra fee or action required. Just order a Mealshare item (Orecchiette Arrabiatte or Vitello alla Parmigiana) and you’ll be turning your dining out into helping out! Check out www.mealshare.ca to learn more.