Savor Brunch: Saturday & Sunday, 11 AM – 3 PM

U O V O   T I G A M I N O • 24
Tomato braised Italian sausage, roasted bell peppers, caramelized onion, baked with eggs, topped with Mozzarella cheese, served with focaccia bread. (NF)

B E N E D E T T O  (B E N E D I C T) • 22
Poached eggs and prosciutto cotto (pork) on an English muffin, topped with hollandaise sauce served with breakfast potatoes & house garden salad. (NF)

B I S T E C C A   E   U O V A • 34
6oz striploin steak and scrambled eggs, served with breakfast potatoes and a house garden salad. (GF/ NF)

F R I T T A T A   D E L   G I O R N O • 19
Egg omelette frittata of the day served with house-made focaccia bread and a house garden salad – ask your server.

S A L M O N E   A F F U M I C A T O • 20
Toasted sourdough bread with whipped goat cheese, smoked salmon, pickled red onion, capers and Calabrian sweet spicy tapenade lemon zest Evoo. Served with a house garden salad. (NF)

A V O C A D O. T O A S T  • 19
Smashed avocado, caramelized onion, topped with medium poach eggs and Calabrian sweet spicy tapenade on sourdough, served with a side of house garden salad. Add-$8 (smoked salmon)(DF/V)

T O A S T   A L L A  F R A N C E S E • 18
Brioche bread homestyle French toast, topped with blueberry compote and whipped ricotta cheese. Add an extra piece – $6 (NF/ V)

C O N T O R N I  (S I D E S)
Sausage (pork) – 10
Smoked Salmon – 8
Breakfast Potatoes – 6
House Garden Salad – 10
Side of Fresh Fruit – 8

A N T I P A S T I

F R E S H   H O M E M A D E   F O C C A C I A • 4
Served with seasoned olive oil and balsamic vinegar. (DF/NF/V)

B R U S C H E T T A • 10
Toasted house made focaccia bread topped with diced Roma tomato and Parmigiano cheese. (NF/V)

M I S T A Seasonal spring mix with Roma tomatoes, carrots, fennel and radish tossed in a citrus vinaigrette (GF/V/NF/DF) 16

M E D I T E R R A N E A  • 20
Vine ripe tomatoes, cucumber, black olives, red onion, and goat cheese in a olive oil and oregano vinaigrette 

F U N G H I   D I   B O S C O • 22
Herb-marinated grilled Portobello and King Oyster mushrooms set on a bed of baby arugula and radicchio topped with goat cheese and balsamic reduction. (V/NF/GF)

I N S A L A T A  D E L   B R U N CH • 24
Arugula, chopped roasted chicken breast, bruschetta, tomato, purple onion, hard-boiled eggs, goat cheese, smashed avocado, spicy sun-dried tomato pesto. (GF/NF)

A R A N C I N I • 18
Sweet pea risotto balls stuffed with smoked Provolone cheese served with tomato sauce and topped with grated Parmigiano cheese. (NF/V)

M E L AN Z A NA  A L L A  P A R M I  G I A N A  • 22
Lightly fried eggplant, layered with local bufala mozzarella, tomato sauce and topped with Parmigiano cheese (NF/V) 

C A L A M A R I   A L L A   G R I G L I A • 26
Marinated grilled calamari, roasted red julienne peppers and scallions finished with a balsamic reduction. (GF/NF)

C A R P A C C I O   D I   SA L M O N E  • 28
Thinly sliced smoked salmon, topped with radish, fennel, orange segment, arugula seedling, olive oil, lemon-lime dressing with goat cheese (NF/GF) 

P A S T A

P E N N E   A L L’   A R R A B B I A T A • 21
Tomato sauce with homemade bomba peppers and black olives topped with green onion. (NF/V)

L I N G U I N E   A L L A   C A R B O N A R A • 27
Sautéed pancetta (pork), Conestoga farms yolk, black pepper, and pecorino. (NF)

R I G A T O N I  A L  P O L L O • 29
Sauteed chicken and sun-dried tomatoes tossed in tomato pesto cream sauce

C A S A R E C C E   B O L O G N E S E  • 28
Fresh Casarecce tossed with slow-braised ground beef and veal in a tomato sauce topped with Pecorino cheese. (NF)

G N O C C H I   E S T I V I • 28
Potato dumplings in basil cherry tomato sauce, topped with creamy stracciatella and baby arugula (NF/V)

L I N G U I N I   M A R E • 31
Sautéed shrimps, PEI mussels, sea scallops and calamari, in a light white wine tomato sauce. (NF)

S E C O N D I

P O L L O   S A V O I A • 34
Pan seared chicken breast scaloppine, topped with red peppers, onion and mushrooms, in a white wine sauce, served with roasted fingerling potatoes. (NF)

V I T E L L O  L I M O N E • 35
Veal scaloppine in a white wine lemon sauce served with seasonal vegetable (NF)

S A L M O N E  A L  C A R T O C C I O • 43
Oven baked Salmon (medium) with cherry tomato, fennel and baby spinach, and fresh citrus served with fingerling potatoes finished with rosemary olive oil (NF)

P I Z Z A

M A R G H E R I T A • 19
Tomato sauce, fior di latte, fresh basil and olive oil. (V/NF) 

I S A B E L L A • 22
Tomato sauce, fior di latte, roasted red peppers, mushrooms, spinach, zucchini and caramelized onions. (V/NF)

P E R A • 21
Fior di latte and gorgonzola cheeses, Bartlett pear slices topped with honey. (NF/V)

L A   V E C C H I A • 23
Tomato sauce, fior di latte, spicy Italian sausage (pork) and mixed mushrooms. (NF) 

L  U C I A  • 23
Tomato sauce, mozzarella cheese, soppressata, chilli flakes, red onion and honey (NF)

F U N G H I • 24
Mushroom puree, Fontina, Parmigiano, portobello mushroom, truffle crema, hazelnut crumble (V)

C O N T A D I N A • 22
Tomato sauce, fior di latte, grilled chicken, spinach topped with goat cheese and pesto. 

S O P H IA • 29
Mozzarella cheese, burrata, caramelized onion, ‘nduja, preserved peach, prosciutto, walnuts basil

P I Z Z A   A L   U O V O • 22
Fior di latte cheese, smoked provolone strips of pancetta (pork), Conestoga egg, and Calabrian sweet spicy tapenade. (NF)

S A L M O N E • 21
Ricotta cheese, fior di latte, smoked salmon, red onion, and capers. (NF)

P A N I N I

S I E N A • 18
Grilled chicken breast, Mozzarella, gem lettuce, fresh tomato, Calabrese chili aioli  (NF)

S O R R E N T O • 18
Sliced vine tomatoes, zucchini, roasted bell peppers, arugula, bufala Mozzarella, Parmigiano cheese, pesto aioli, balsamic glaze. (NF/V)

P I S A • 20
Sliced vine tomatoes, zucchini, roasted bell peppers, arugula, bufala Mozzarella, Parmigiano cheese, pesto aioli, balsamic glaze. (NF/V) 

F R E S C O • 19
Mozzarella di bufala, proscuitto, arugula, tomato, Parmigiano cheese