Menus
Lunch - Dinner - Wines
Lunch  
   
Antipasti (Appetizers)  
   
Cozze - Steamed mussels in a tomato wine sauce.  
Calamari - Grilled calamari on a bed of greens with diced tomato & capers.  
Carpaccio - Dry cured beef tenderloin thinly sliced & dressed in extra virgin olive oil, capers, Grana Padano cheese & arugula.  
Acquolina - Antipasto platter for two (prosciutto, salami, olives, cheese & grilled vegetables).  
Soup - (made fresh daily).  
   
Insalate (Salads)  
   
Insalata Caesare - Crisp romaine lettuce, herb croutons, shaved Grana Padano cheese & creamy Caesar dressing (available with grilled chicken).  
Insalata Mista  - Spring mix of baby organic greens & fresh tomatoes in a balsamic vinaigrette.  
Arugula - Arugula salad topped with goat cheese, roasted peppers in a balsamic vinaigrette.  
Caprese - Ripe roma tomatoes, bocconcini cheese & basil dressed with extra virgin olive oil & oregano.  
Fungi - Spring mix of baby organic greens topped with asiago cheese & white mushrooms dressed in lemon infused extra virgin olive oil.  
Grigliata - Grilled zucchini, eggplant & roasted pepper on a bed of arugula, dressed in extra virgin olive oil, aged balsamic vinegar & oregano.  
   
Pasta
 
Penne Arrabiata - Penne noodles cooked in a spicy tomato sauce.
Linguine Trifolate - Linguine noodles cooked in a garlic, wine & cream sauce with white mushrooms.
Penne Primavera - Penne noodles cooked with seasonal vegetables in a tomato basil sauce.
Agnolotti - Half moon shaped pasta stuffed with ricotta cheese & spinach, cooked in a light cream sauce or a tomato basil sauce.
Linguine Frutti Di Mare - Linguine with mussels, calamari & shrimp finished in a white wine sauce.
 
Pizza  
   
Napoli - Tomato, mozzarella, anchovies & black olives.  
Capriciosa - Tomato, mozzarella, artichokes, mushrooms, olives & prosciutto.  
Pollo - Tomato sauce, goat cheese, arugula, grilled chicken & sun-dried tomatoes.  
Salsiccia - Mozzarella cheese, tomato sauce, Italian sausage, mushrooms & onions.  
Primavera - Tomato sauce, mozzarella, artichokes, roasted peppers, mushrooms & olives.  
Quattro Formaggi - Tomato sauce, goat cheese, mozzarella, bocconcini & parmigano.  
Filomena - Tomato, roasted peppers, eggplant,
zucchini & goat cheese.		  
   
Panini (sandwiches made with Italian Vienna sticks & served with your choice of two vegetables & an Insalata Mista).  
   
Salsiccia - Grilled Italian sausage sandwich.  
Tonno - Italian tuna sandwich.  
Vitello - Grilled veal sandwich.  
Prosciutto - Prosciutto & bocconcini (or provolone) cheese sandwich.  
Salami - Salami & bocconcini (or provolone) cheese  sandwich.  
Pollo - Grilled chicken sandwich.
  
   
* Fresh tomatoes, roasted peppers, zucchini, eggplant, mushrooms, onions, artichoke hearts & sun-dried tomatoes  
   
Dinner  
   
Antipasti (Appetizers)  
   
Cozze - Steamed mussels in a tomato wine sauce.  
Calamari - Grilled calamari on a bed of greens with diced tomato & capers.  
Carpaccio - Dry cured beef tenderloin thinly sliced & dressed in extra virgin olive oil, capers, Grana Padano cheese & arugula.  
Acquolina - Antipasto platter for two (prosciutto, salami, olives, cheese & grilled vegetables).  
Soup - (made fresh daily).  
   
Insalate (Salads)  
   
Insalata Caesare - Crisp romaine lettuce, herb croutons, shaved Grana Padano cheese & creamy Caesar dressing.  
Insalata Mista  - Spring mix of baby organic greens & fresh tomatoes in a balsamic vinaigrette.  
Arugula - Arugula salad topped with goat cheese, roasted peppers in a balsamic vinaigrette.  
Caprese - Ripe roma tomatoes, bocconcini cheese & basil dressed with extra virgin olive oil & oregano.  
Fungi - Spring mix of baby organic greens topped with asiago cheese & white mushrooms dressed in lemon infused extra virgin olive oil.  
Grigliata - Grilled zucchini, eggplant & roasted pepper on a bed of arugula, dressed in extra virgin olive oil, aged balsamic vinegar & oregano.  
   
Primi (Pasta)  
   
Penne Putanesca - Plum tomatoes, tuna, onions, capers & olives in garlic & olive oil.  
Penne Salsiccia - Penne noodles cooked with homemade Italian sausage, Spanish onion & garlic in a tomato wine sauce.  
Penne Primavera - Penne noodles cooked with seasonal vegetables in a tomato basil sauce.  
Linguine al Pesto - Linguine noodles cooked with homemade Genovese style pesto & shrimp.  
Linguine Frutti Di Mare - Linguine with mussels, calamari & shrimp finished in a white wine sauce.  
Agnolotti - Half moon shaped pasta stuffed with ricotta cheese & spinach, cooked in a light cream sauce or a tomato basil sauce.  
   
Secondi (Main Course)  
   
Vitello Piccata - Veal scaloppini pan seared in a lemon butter sauce.  
Pollo Alla Griglia - Grilled boneless breast of chicken marinated in fresh herbs & olive oil.  
Salsiccia Alla Griglia - Grilled homemade Italian sausages.  
Vitello Marsala - Veal scaloppini pan seared in a Marsala wine sauce.  
Grigliata Mista Acquolina - Mixed grill Acquolina style.  
Gamberoni Alla Griglia - Grilled jumbo black tiger shrimp marinated with fresh herbs, extra virgin olive oil, & lemon juice.  
Bistecca Alla Griglia - Grilled 10 oz. Canadian AAA “New York” steak.  
Wild Salmon Filet - Oven roasted with garlic & fresh herbs.  
   
…. and, Chef's Daily Meat & Fish Creations  
   
Pizza  
   
Napoli - Tomato, mozzarella cheese, anchovies & black olives.  
Capriciosa - Tomato, mozzarella, artichokes, mushrooms, olives & prosciutto.  
Pollo - Tomato sauce, goat cheese, arugula, grilled chicken & sun-dried tomatoes.  
Salsiccia - Mozzarella cheese, tomato sauce, Italian sausage, mushrooms & onions.  
Primavera - Tomato sauce, mozzarella, artichokes, roasted peppers, mushrooms & olives.  
Pizza a la Frank Sinatra - Pizza “My Way”.  Anyway you like it!  
Filomena - Tomato, roasted peppers, eggplant, zucchini & goat cheese.  
Pizza Calabrese - Tomato, mozzarella, mushrooms & Calabrese salami.  
   
Red Wine Glass
(6oz)		 Bottle
     
2004  Chianti,  ‘Vernaiolo’,  Rocca delle Macie 7.00 33.00
2002  Shiraz,  ‘Yatalla Creek’,  Penmara 7.00 33.00
2004  Cabernet Sauvignon,  Painter Bridge 8.00 36.00
2002  Nero d’Avola,  Feudo d’Elimi   36.00
2003  Dolcetto d’Alba,  Volpi   37.00
2003  Vino di Ripasso,  ‘Mara’,  Cesari   36.00
2002  Merlot,  ‘Los Osos’,  J Lohr   29.00
2000  Amarone, ‘Capitel de Roari’, Luigi Righetti   33.00
2003  Primitivo,  C’antele   39.00
2002  Pinot Noir,  Mandolin Vintners   39.00
2004  Zinfandel,  Painter Bridge   43.00
2002  4 Varietal  ‘Clancy’s Red’,  P Lehmann   43.00
2001  Barbera d’Alba,  Volpi   45.00
2003  Chianti Classico,  ‘Castelgreve’,  Grevepesa   45.00
2002  Big House Red,  Bonny Doon      45.00
2004  Shiraz,  Wakefield   45.00
2003  Cabernet Sauvignon,   ‘7 Oaks’,  J Lohr   50.00
2001  Chianti Classico Rsv,   ‘Croce’,  Terrabianca   54.00
2000  Amarone,  ‘Capitel de Roari’,  Luigi Righetti   68.00
2000  Barolo,  Volpi   99.00
1998  Amarone,  ‘Raimondi’,  Villa Monteleone   118.00
1999  Brunello di Montalcino,  Armilla di Perugini   120.00
     
White Wine    
     
2003  Cortese,  Volpi   7.00 33.00
2004  Chardonnay,  Painter Bridge 7.00 33.00
2004  Verdicchio di Matelica,  La Monacesca   36.00
2002  Sauvignon Blanc,  Richmond Ridge,  Wairau River   36.00
2004  Pinot Grigio,  Cormons   40.00
2004  Chardonnay,  ‘Riverstone’,  J Lohr   44.00
     
Sparkling    
     
NV   Prosecco,  Cormons   39.00
     
House Wine    
     
2003 Merlot,  Cesari    
2004 Soave,  Pasqua
6.00 – Glass (6oz)             16.00 – ½  Litre            30.00 – Litre