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Positano Restaurant
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热闹的家庭经营意大利餐厅
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Sicilian Green Olives
Parma Prosciutto with 24-Month Parmigiano Reggiano
Mixed Fried Seafood with Basil Aioli (Seafood selection may vary based on market availability)
Beef and Veal Meatballs, San Marzano Tomato Ragù, Parmigiano Reggiano, Fresh Basil
Grilled Squid with Vinaigrette, Served with Peas and Mint Purée
Buffalo Mozzarella, Seasonal Tomatoes, Basil Pesto, EVO Oil
Local Beef Tenderloin, Parmigiano Reggiano, Red Fruit Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Amberjack Crudo with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citrus Vinaigrette
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Radicchio Salad (cooked and raw) with Balsamic Vinaigrette, Caprino Cheese, Toasted Walnuts, and Pears
Warm Salad of Mixed Seafood, Fennel, Potatoes, and Fresh Celery
Paccheri from Gragnano with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese. "True Neapolitan Ragù must 'pippiare,' as the locals say, cooking slowly over low heat for hours. This gentle simmer develops a deep, rich flavour. Every family guards its own recipe, but the essential rule remains: the sauce must 'pippiare' to capture the authentic taste of tradition."
Tagliatelle Pasta with Calamari, Asparagus, Toasted Almonds, and Sun-Dried Tomato Powder
Fresh Pasta Stuffed with Neapolitan Eggplant Parmigiana, Served with Tomato Sauce, Pecorino, and Fresh Basil
Carnaroli Seafood Risotto Infused with Fish Brodo, with Red Prawn Carpaccio, Calamari, Clams, Mussels, and Red Snapper, Garnished with Neapolitan-Style Marinara Sauce
Pan-Seared Red Snapper, Served with Clams, Peas and Mint Purée, and Lemon-Infused Sauce
Grilled Mediterranean Sea Bass, Octopus, Tiger Shrimp, Lemon Vinaigrette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Local Pork Belly Cooked Sous-Vide, Sautéed Friarielli in Olive Oil, Garlic and Chili, and Provola Sauce
Oven-roasted Potatoes
Traditional Neapolitan Vegetable Dish with Eggplant, Bell Peppers, and Zucchini, Served with Stracciatella Cheese, Basil Pesto and Garlic Croutons
Grilled Vegetables Served with White Wine Vinaigrette
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
Scarpariello Tomato Sauce, Smoked Mozzarella, a Blend of Black Pepper Varieties, Grana and Pecorino Blend, Fresh Basil, Lemon Zest, and Smoked Extra Virgin Olive Oil
San Marzano Tomato, Eggplant alla Parmigiana, Fior di Latte Mozzarella, Ricotta, Fresh Basil, EVO Oil
Smoked Mozzarella, Grana and Pecorino Blend, Porchetta (Italian-Style Roasted Pork with Herbs), Oven-Roasted Potatoes, Rosemary Mayonnaise, Chili-Infused Oil, and Fresh Basil
San Marzano Tomato, Gaeta Olives. Out of the Oven: Cherry Tomatoes, Burrata, Oregano, Fresh Basil, and Garlic-Infused Oil
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder Inspired by the Amalfi Coast’s iconic “Lemon Delight.”
Pistachio Semifreddo with White Chocolate and Raspberry Coulis
Yeasted Neapolitan Rum Cake soaked in Espresso, Tiramisu Cream, “Ciaculli” Mandarin Chantilly, and Salted Cocoa Crumble
Gianduia Chantilly, Apricot Mousse, Caramelized Fresh Apricots with Amaretto Liqueur, and Amaretto Cookie Crumble
Poached eggs served on toasted sourdough bread with slow-cooked Neapolitan ragù topped with Parmesan sauce. Served medium.
Fried eggs served on fried pizza dough and arugula pesto topped with fresh arugula and truffle pecorino. Served over easy. Add fresh truffle +2.
Scrambled eggs served on a croissant and avocado topped with smoked salmon, Caprino cheese, and salmon eggs.
Challah bread, lemon tiramisù crema, Quebec maple syrup, and toasted almonds.
Fried Pizza Dough Strips Topped with Nutella, Hazelnuts, and Strawberries
Burger Bun, 4 oz Choice Beef Patty, Stracciatella Cheese, Mozzarella, Basil-Lemon Aioli, Confit Cherry Tomatoes, and Fresh Arugula. Served with Roasted Potatoes
Grilled Squid with Vinaigrette, Served with Peas and Mint Purée
Roasted Sourdough Bread, Stracciatella Cheese, Confit Cherry Tomatoes, Garlic, Fresh Basil, and Aged Balsamic Vinegar
Toasted Sourdough Bread, Fior Di Latte Mozzarella, Arugula Pesto, Sautéed Mushrooms, and Truffle Cheese Sauce
Beef and Veal Meatballs, San Marzano Tomato Ragù, Grana Padano, and Fresh Basil
Spaghetti from Gragnano, Tomato Variation, Pecorino Cheese, Sweet Chili, Fresh Basil, and EVO Oil
House-Made Gnocchi, PEI Mussels, Clams, White Wine, Cherry Tomatoes, and Fresh Parsley
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
San Marzano Tomato, Fior Di Latte Mozzarella, Grana and Pecorino Blend, Fresh Arugula, Shaved Parmigiano Reggiano, and EVO Oil
Mixed Green Salad, Cherry Tomatoes, Mozzarella, Nocellara Olives, and Balsamic Vinaigrette
Buffalo Mozzarella, Seasonal Tomatoes, Fresh Basil, and EVO Oil
Options: Aperol Spritz, Positano Spritz, Fragola Spritz
Single 3, Double 4
Earl Grey, green, peppermint, and chamomile
Small 5, Large 8
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder Inspired by the Amalfi Coast’s iconic “Lemon Delight.”
Pistachio Semifreddo with White Chocolate and Raspberry Coulis
Yeasted Neapolitan Rum Cake soaked in Espresso, Tiramisu Cream, “Ciaculli” Mandarin Chantilly, and Salted Cocoa Crumble
Gianduia Chantilly, Apricot Mousse, Caramelized Fresh Apricots with Amaretto Liqueur, and Amaretto Cookie Crumble
Sicilian Green Olives
Parma Prosciutto with 24-Month Parmigiano Reggiano
Mixed Fried Seafood with Basil Aioli (Seafood selection may vary based on market availability)
Beef and Veal Meatballs, San Marzano Tomato Ragù, Parmigiano Reggiano, Fresh Basil
Grilled Squid, Fresh Arugula, with Vinaigrette
Buffalo Mozzarella, Tomatoes, Basil Pesto, EVO Oil
Local Beef Tenderloin, Parmigiano Reggiano, Raspberries Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Baby Spinach, Roasted Butternut Squash, Gorgonzola Cheese, Pomegranate, Toasted Walnuts, Crispy Parma Prosciutto, Pomegranate Vinaigrette
Paccheri Pasta with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese. "True Neapolitan Ragù must 'pippiare,' as the locals say, cooking slowly over low heat for hours. This gentle simmer develops a deep, rich flavour. Every family guards its own recipe, but the essential rule remains: the sauce must 'pippiare' to capture the authentic taste of tradition."
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Fresh Pasta Stuffed with Neapolitan Eggplant alla Parmigiana, Served with Tomato Sauce, Pecorino, and Fresh Basil
Carnaroli Risotto, Butternut Squash, Shrimps, Pecorino, and Lime Zest
Pan-Seared Red Snapper, Served with Clams, Peas and Mint Purée, and Lemon-Infused Sauce
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Citronette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Local Beef Short Ribs, Red Wine Braised, mashed Potatoes, baby Carrot
Oven-roasted Potatoes
Traditional Neapolitan Vegetable Dish with Eggplant, Bell Peppers, Zucchini, Potatoes, Served with Stracciatella Cheese, Tomato Coulis and Garlic Croutons
Grilled Vegetables Served with White Wine Vinaigrette
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
Smoked Mozzarella, a Blend of Black Pepper Varieties, Grana and Pecorino Blend, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, and Smoked Extra Virgin Olive Oil
San Marzano Tomato, Eggplant alla Parmigiana, Fior di Latte Mozzarella, Ricotta, Fresh Basil, EVO Oil
Smoked Mozzarella, Grana and Pecorino Blend, “Salsiccia Friarielli” (sautéed Rapini and Pork Sausages in Neapolitan style), EVO Oil, and Fresh Basil
Fior di Latte Mozzarella, Black Truffle sauce, Gorgonzola, Grana and Pecorino Blend, sautéed Mushrooms, Fresh Basil, EVO Oil
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Carnaroli Rice with Arugula Pesto, Pink Shrimp, Marinated Beefsteak Tomato, and Candied Lemon Zest
Pan-Seared Red Snapper with Clams, Sweet Peas and Mint Purée, Finished with a Lemon-Infused Sauce
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder
Sicilian Green Olives
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Local Beef Tenderloin, Parmigiano Reggiano, Raspberry Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Smoked Mozzarella, Mixed Black Peppers, Mixed Parmigiano Pecorino, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, Smocked EVO Oil
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Paccheri from Gragnano with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Vinaigrette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Grilled Vegetables Served with White Wine Vinaigrette
Oven-roasted Potatoes
Yeasted Neapolitan Rum Cake Soaked in Espresso, Tiramisu Cream, and Salted Cocoa Crumble
“Ciaculli” Mandarin Mousse, Gianduia Chantilly, Caramelized Fresh Mandarin with Amaretto Liqueur, and Amaretto Cookie Crumble
Poached eggs served on toasted sourdough bread with slow-cooked Neapolitan ragù topped with Parmesan sauce. Served medium.
Fried eggs served on fried pizza dough and arugula pesto topped with fresh arugula and truffle pecorino. Served over easy. Add fresh truffle +2.
Scrambled eggs served on a croissant and avocado topped with smoked salmon, Caprino cheese, and salmon eggs.
Challah bread, lemon tiramisù crema, Quebec maple syrup, and toasted almonds.
Fried Pizza Dough Strips Topped with Nutella, Hazelnuts, and Strawberries
Burger Bun, 4 oz Choice Beef Patty, Stracciatella Cheese, Mozzarella, Basil-Lemon Aioli, Confit Cherry Tomatoes, and Fresh Arugula. Served with Roasted Potatoes
Grilled Squid with Vinaigrette, Served with Peas and Mint Purée
Roasted Sourdough Bread, Stracciatella Cheese, Confit Cherry Tomatoes, Garlic, Fresh Basil, and Aged Balsamic Vinegar
Toasted Sourdough Bread, Fior Di Latte Mozzarella, Arugula Pesto, Sautéed Mushrooms, and Truffle Cheese Sauce
Beef and Veal Meatballs, San Marzano Tomato Ragù, Grana Padano, and Fresh Basil
Spaghetti from Gragnano, Tomato Variation, Pecorino Cheese, Sweet Chili, Fresh Basil, and EVO Oil
House-Made Gnocchi, PEI Mussels, Clams, White Wine, Cherry Tomatoes, and Fresh Parsley
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
San Marzano Tomato, Fior Di Latte Mozzarella, Grana and Pecorino Blend, Fresh Arugula, Shaved Parmigiano Reggiano, and EVO Oil
Mixed Green Salad, Cherry Tomatoes, Mozzarella, Nocellara Olives, and Balsamic Vinaigrette
Buffalo Mozzarella, Seasonal Tomatoes, Fresh Basil, and EVO Oil
Options: Aperol Spritz, Positano Spritz, Fragola Spritz
Single 3, Double 4
Earl Grey, green, peppermint, and chamomile
Small 5, Large 8
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder Inspired by the Amalfi Coast’s iconic “Lemon Delight.”
Pistachio Semifreddo with White Chocolate and Raspberry Coulis
Yeasted Neapolitan Rum Cake soaked in Espresso, Tiramisu Cream, “Ciaculli” Mandarin Chantilly, and Salted Cocoa Crumble
Gianduia Chantilly, Apricot Mousse, Caramelized Fresh Apricots with Amaretto Liqueur, and Amaretto Cookie Crumble
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Carnaroli Rice with Arugula Pesto, Pink Shrimp, Marinated Beefsteak Tomato, and Candied Lemon Zest
Pan-Seared Red Snapper with Clams, Sweet Peas and Mint Purée, Finished with a Lemon-Infused Sauce
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder
Sicilian Green Olives
Parma Prosciutto with 24-Month Parmigiano Reggiano
Mixed Fried Seafood with Basil Aioli (Seafood selection may vary based on market availability)
Beef and Veal Meatballs, San Marzano Tomato Ragù, Parmigiano Reggiano, Fresh Basil
Grilled Squid, Fresh Arugula, with Vinaigrette
Buffalo Mozzarella, Tomatoes, Basil Pesto, EVO Oil
Local Beef Tenderloin, Parmigiano Reggiano, Raspberries Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Baby Spinach, Roasted Butternut Squash, Gorgonzola Cheese, Pomegranate, Toasted Walnuts, Crispy Parma Prosciutto, Pomegranate Vinaigrette
Paccheri Pasta with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese. "True Neapolitan Ragù must 'pippiare,' as the locals say, cooking slowly over low heat for hours. This gentle simmer develops a deep, rich flavour. Every family guards its own recipe, but the essential rule remains: the sauce must 'pippiare' to capture the authentic taste of tradition."
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Fresh Pasta Stuffed with Neapolitan Eggplant alla Parmigiana, Served with Tomato Sauce, Pecorino, and Fresh Basil
Carnaroli Risotto, Butternut Squash, Shrimps, Pecorino, and Lime Zest
Pan-Seared Red Snapper, Served with Clams, Peas and Mint Purée, and Lemon-Infused Sauce
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Citronette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Local Beef Short Ribs, Red Wine Braised, mashed Potatoes, baby Carrot
Oven-roasted Potatoes
Traditional Neapolitan Vegetable Dish with Eggplant, Bell Peppers, Zucchini, Potatoes, Served with Stracciatella Cheese, Tomato Coulis and Garlic Croutons
Grilled Vegetables Served with White Wine Vinaigrette
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
Smoked Mozzarella, a Blend of Black Pepper Varieties, Grana and Pecorino Blend, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, and Smoked Extra Virgin Olive Oil
San Marzano Tomato, Eggplant alla Parmigiana, Fior di Latte Mozzarella, Ricotta, Fresh Basil, EVO Oil
Smoked Mozzarella, Grana and Pecorino Blend, “Salsiccia & Friarielli” (sautéed Rapini and Pork Sausages in Neapolitan style), EVO Oil, and Fresh Basil
Fior di Latte Mozzarella, Black Truffle sauce, Gorgonzola, Grana and Pecorino Blend, sautéed Mushrooms, Fresh Basil, EVO Oil
Sicilian Green Olives
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Local Beef Tenderloin, Parmigiano Reggiano, Raspberry Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Smoked Mozzarella, Mixed Black Peppers, Mixed Parmigiano & Pecorino, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, Smocked EVO Oil
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Paccheri from Gragnano with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Vinaigrette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Grilled Vegetables Served with White Wine Vinaigrette
Oven-roasted Potatoes
Yeasted Neapolitan Rum Cake Soaked in Espresso, Tiramisu Cream, and Salted Cocoa Crumble
“Ciaculli” Mandarin Mousse, Gianduia Chantilly, Caramelized Fresh Mandarin with Amaretto Liqueur, and Amaretto Cookie Crumble
Poached eggs served on toasted sourdough bread with slow-cooked Neapolitan ragù topped with Parmesan sauce. Served medium.
Fried eggs served on fried pizza dough and arugula pesto topped with fresh arugula and truffle pecorino. Served over easy. Add fresh truffle +2.
Scrambled eggs served on a croissant and avocado topped with smoked salmon, Caprino cheese, and salmon eggs.
Challah bread, lemon tiramisù crema, Quebec maple syrup, and toasted almonds.
Fried Pizza Dough Strips Topped with Nutella, Hazelnuts, and Strawberries
Burger Bun, 4 oz Choice Beef Patty, Stracciatella Cheese, Mozzarella, Basil-Lemon Aioli, Confit Cherry Tomatoes, and Fresh Arugula. Served with Roasted Potatoes
Grilled Squid with Vinaigrette, Served with Peas and Mint Purée
Roasted Sourdough Bread, Stracciatella Cheese, Confit Cherry Tomatoes, Garlic, Fresh Basil, and Aged Balsamic Vinegar
Toasted Sourdough Bread, Fior Di Latte Mozzarella, Arugula Pesto, Sautéed Mushrooms, and Truffle Cheese Sauce
Beef and Veal Meatballs, San Marzano Tomato Ragù, Grana Padano, and Fresh Basil
Spaghetti from Gragnano, Tomato Variation, Pecorino Cheese, Sweet Chili, Fresh Basil, and EVO Oil
House-Made Gnocchi, PEI Mussels, Clams, White Wine, Cherry Tomatoes, and Fresh Parsley
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
San Marzano Tomato, Fior Di Latte Mozzarella, Grana and Pecorino Blend, Fresh Arugula, Shaved Parmigiano Reggiano, and EVO Oil
Mixed Green Salad, Cherry Tomatoes, Mozzarella, Nocellara Olives, and Balsamic Vinaigrette
Buffalo Mozzarella, Seasonal Tomatoes, Fresh Basil, and EVO Oil
Options: Aperol Spritz, Positano Spritz, Fragola Spritz
Single 3, Double 4
Earl Grey, green, peppermint, and chamomile
Small 5, Large 8
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder Inspired by the Amalfi Coast’s iconic “Lemon Delight.”
Pistachio Semifreddo with White Chocolate and Raspberry Coulis
Yeasted Neapolitan Rum Cake soaked in Espresso, Tiramisu Cream, “Ciaculli” Mandarin Chantilly, and Salted Cocoa Crumble
Gianduia Chantilly, Apricot Mousse, Caramelized Fresh Apricots with Amaretto Liqueur, and Amaretto Cookie Crumble
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Carnaroli Rice with Arugula Pesto, Pink Shrimp, Marinated Beefsteak Tomato, and Candied Lemon Zest
Pan-Seared Red Snapper with Clams, Sweet Peas and Mint Purée, Finished with a Lemon-Infused Sauce
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder
Sicilian Green Olives
Parma Prosciutto with 24-Month Parmigiano Reggiano
Mixed Fried Seafood with Basil Aioli (Seafood selection may vary based on market availability)
Beef and Veal Meatballs, San Marzano Tomato Ragù, Parmigiano Reggiano, Fresh Basil
Grilled Squid, Fresh Arugula, with Vinaigrette
Buffalo Mozzarella, Tomatoes, Basil Pesto, EVO Oil
Local Beef Tenderloin, Parmigiano Reggiano, Raspberries Vinaigrette, Arugula Pesto, Black Truffle, Toasted Almonds
Pan-Seared Amberjack with Peach Gel, Toasted Hazelnuts, and a Lightly Spicy Citronette
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Baby Spinach, Roasted Butternut Squash, Gorgonzola Cheese, Pomegranate, Toasted Walnuts, Crispy Parma Prosciutto, Pomegranate Vinaigrette
Paccheri Pasta with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese. "True Neapolitan Ragù must 'pippiare,' as the locals say, cooking slowly over low heat for hours. This gentle simmer develops a deep, rich flavour. Every family guards its own recipe, but the essential rule remains: the sauce must 'pippiare' to capture the authentic taste of tradition."
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Fresh Pasta Stuffed with Neapolitan Eggplant alla Parmigiana, Served with Tomato Sauce, Pecorino, and Fresh Basil
Carnaroli Risotto, Butternut Squash, Shrimps, Pecorino, and Lime Zest
Pan-Seared Red Snapper, Served with Clams, Peas and Mint Purée, and Lemon-Infused Sauce
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Citronette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Local Beef Short Ribs, Red Wine Braised, mashed Potatoes, baby Carrot
Oven-roasted Potatoes
Traditional Neapolitan Vegetable Dish with Eggplant, Bell Peppers, Zucchini, Potatoes, Served with Stracciatella Cheese, Tomato Coulis and Garlic Croutons
Grilled Vegetables Served with White Wine Vinaigrette
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
Smoked Mozzarella, a Blend of Black Pepper Varieties, Grana and Pecorino Blend, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, and Smoked Extra Virgin Olive Oil
San Marzano Tomato, Eggplant alla Parmigiana, Fior di Latte Mozzarella, Ricotta, Fresh Basil, EVO Oil
Smoked Mozzarella, Grana and Pecorino Blend, “Salsiccia & Friarielli” (sautéed Rapini and Pork Sausages in Neapolitan style), EVO Oil, and Fresh Basil
Fior di Latte Mozzarella, Black Truffle sauce, Gorgonzola, Grana and Pecorino Blend, sautéed Mushrooms, Fresh Basil, EVO Oil
Lemon Mousse, Lemon Sponge Cake, Limoncello Gel, Almond Brittle, Vanilla Cream, and Mint Powder. Inspired by the Amalfi Coast’s “Lemon Delight.”
Pistachio Semifreddo with White Chocolate and Raspberry Coulis
Yeasted Neapolitan Rum Cake soaked in Espresso, Tiramisu Cream, and Salted Cocoa Crumble
Gianduia Chantilly, “Ciaculli" Mandarin Mousse, Caramelized Fresh Mandarins with Amaretto Liqueur, and Amaretto Cookie Crumble
Poached Eggs Served On Toasted Sourdough Bread With Slow-Cooked Neapolitan Ragù, Topped With Parmesan Sauce, Served Medium
Fried Eggs Served On Fried Pizza Dough And Arugula Pesto, Topped With Fresh Arugula And Truffle Cheese Sauce, Served Over Easy
Scrambled Eggs Served On A Croissant And Avocado, Topped With Smoked Salmon, Parmesan Cheese, and Salmon Eggs
Challah Bread, Lemon Tiramisù Crema, Quebec Maple Syrup, and Toasted Almonds
Fried Pizza Dough Strips Topped With Nutella, Hazelnuts, And Strawberries
Burger Bun, 4 oz Choice Beef Patty, Stracciatella Cheese, Mozzarella, Basil-Lemon Aioli, Confit Cherry Tomatoes, and Fresh Arugula. Served with Roasted Potatoes
Grilled Squid with Vinaigrette, Served with Peas and Mint Purée
Roasted Sourdough Bread, Stracciatella Cheese, Confit Cherry Tomatoes, Garlic, Fresh Basil, and Aged Balsamic Vinegar
Toasted Sourdough Bread, Fior Di Latte Mozzarella, Arugula Pesto, Sautéed Mushrooms, and Truffle Oil
Beef and Veal Meatballs, San Marzano Tomato Ragù, Grana Padano, and Fresh Basil
Spaghetti from Gragnano, Tomato Variation, Pecorino Cheese, Sweet Chili, Fresh Basil, and EVO Oil
House-Made Gnocchi, PEI Mussels, Clams, White Wine, Cherry Tomatoes, and Fresh Parsley
San Marzano Tomato, Fior di Latte Mozzarella, Grana and Pecorino Blend, Fresh Basil, EVO Oil
San Marzano Tomato, Fior di Latte Mozzarella, Parma Prosciutto, Grana and Pecorino Blend, Fresh Arugula, Shaved Parmigiano Reggiano, and EVO Oil
Mixed Green Salad, Cherry Tomatoes, Mozzarella, Nocellara Olives, and Balsamic Vinaigrette
Buffalo Mozzarella, Seasonal Tomatoes, Fresh Basil, and EVO Oil
Options: Aperol Spritz, Positano Spritz, Fragola Spritz
Single 3, Double 4
Earl Grey, Green, Peppermint, and Chamomile
Small 5, Large 8
Sicilian Green Olives
Escarole Salad, Gaeta Olives, Pine Nuts, Anchovies, Toasted Bread, Raisin Vinaigrette, Stracciatella Cheese
Local Beef Tenderloin, Parmigiano Reggiano, Raspberries Vinaigrette, Arugula Pesto, Truffle Oil, Toasted Almonds
Smoked Mozzarella, Mixed Black Peppers, Mixed Parmigiano & Pecorino, Scarpariello Tomato Sauce, Fresh Basil, Lemon Zest, Smocked EVO Oil
Linguine Pasta with Calamari, Clams, PEI Mussels and Cherry Tomatoes
Paccheri from Gragnano with Beef, Veal, and Pork Ragù in San Marzano Tomato Sauce, Fresh Basil, and Ricotta Cheese
Grilled Mediterranean Sea Bass, Octopus, Shrimp, Lemon Vinaigrette
14 oz Local Veal Chop, Red Wine Reduction, Ontario Mushrooms
Grilled Vegetables Served with White Wine Vinaigrette
Oven-roasted Potatoes
Yeasted Neapolitan Rum Cake Soaked in Espresso, Tiramisu Cream, and Salted Cocoa Crumble
“Ciaculli” Mandarin Mousse, Gianduia Chantilly, Caramelized Fresh Mandarin with Amaretto Liqueur, and Amaretto Cookie Crumble
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