POLENTA ORGANICO CON SALSICCIA
Pan seared organic polenta cake with spicy Italian sausage and goat cheese and drizzled with basil oil
CALAMARI
Pan-fried New Zealand squid served with fresh lemon wedge
FUNGHI CALDO
Warm cremini and oyster mushrooms with organic spinach and cubed Italian D.O.P gorgonzola and roasted garlic
INSALATA DI RUCOLA
Baby arugula with Marinated Ontario roasted red peppers and goat cheese
TUNA CRUDO
Seasoned Canadian and sustainable albacore tuna served raw with a salsa verde of parsley, basil, green onion, capers and cucumber green
POLIPO E GAMBERI
Moroccan octopus and sustainable white gulf shrimp with herbed pepper purée on organic miners lettuce
CAPRESE
Organic heirloom tomatoes with locally made buffalo mozzarella topped with a first pressed Tuscan olive oil and torn basil
LINGUINE
Linguine with cauliflower, onions and fried bread crumbs
LASAGNE
Homemade lasagna filled with ground veal and mozzarella
RIGATONI
rapini sausage ragout, tomato and basil
INVOLTINI ALLA GRIGLIA
USDA beef sliced thinly and rolled with shaved Reggiano and asparagus on Romano bean ragout
AGNELLO COI PISELLI E CIPOLLE
Lamb shank braised in white wine with rosemary, peas and onions
MAIALE
Grilled Ontario Italian cut bone-in pork loin served on caramelized red peppers and shallots
INVOLTINI ALLA GRIGLIA
USDA beef sliced thinly and rolled with shaved Reggiano and asparagus on Romano bean ragout
POLPETTE DI ROSA
Rosa's famous veal meatballs baked in our tomato sauce
PALMUGIANE CON SUGO
Pan-fried eggplant baked with Romano cheese and tomato sauce
COSCE D'ANATRA
Roasted Newmarket sexy duck leg cooked with rosemary and white wine
CECI ED AGLIO
Chickpea mash with roasted garlic, oregano, tomato, onions and chili oil served with arugula walnut pesto
INSALATA ITALIANA
Mixed Onatrio greens with a red wine vinegarette
PEPERONI ARROSTITO
Roasted and peeled Red peppers marinated in olive oil, garlic and parsley
RAPINI
Grilled Rapini
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