Lunch

PRANZO

DA GUSTARE INSIEME (to share)

OLIVE CALDE| warm marinated olives 8

BRUSCHETTE DEL GIORNO | bruschetta | daily creation  p/a

POLPETTE E FOCACCIA | traditional meatballs | tomato sauce | parmigiano reggiano  12

ARANCINI | rice balls | daily creation p/a

OLIVE ASCOLANE | meat stuffed | lightly breaded | deep fried 12

IL TAGLIERE | house salumi + imported | daily preserves | olives

Select 3 for 19 |5 for 29

Coppa | cured pork shoulder, pepper (sweet)
Salame campagnolo | cured pork sausage, Mediterranean spices, garlic
Lonza | cured pork loin, black pepper, fennel
Prosciutto di Parma | dry cured leg of ham made in Parma
Lardo | cured fatback, rosemary, herbs and spices
Salsiccia | raw pork sausage, black pepper, wine marinated

FORMAGGI | imported and local | nuts | preserves

Select 3 for 20 |5 for 30

Parmigiano Reggiano | full-bodied, firm cow’s milk cheese, aged 3 years from Emilia Romagna
Pecorino Toscano | semi-firm sheep cheese
Cape Vessey | firm goat’s milk cheese from Picton, Ontario, slightly salty taste
Testun al Barolo | semi-firm raw cow’s milk, nebbiolo must wrapped, warm and sweet from Piemonte
Taleggio | semisoft ripened cow’s milk cheese from Lombardia
Gorgonzola | soft, blue-veined cheese from Lombardia

ANTIPASTI (starters)

INSALATINA MISTA | 100km mixed greens | Ontario tomatoes | cucumbers | radish | balsamic vinaigrette  13

ZUPPA DI FAGIOLI BORLOTTI | mussels and pasta mista | EVOO  14

CHARRED BEET SALAD | goat’s milk cheese | sea buckthorn and honey vinaigrette | pumpkin seeds  15

CALAMARI | fried | house made bomba aioli  16

CARPACCIO DI MANZO | Cipriani sauce | parmigiano reggiano  17

BUFALA | prosciutto di Parma | pomodorini di Pachino | garlic rubbed focaccia  18

“NIZZARDA” | seared wild Pacific HaidacoreTM tuna | mixed beans | olives | green beans | charred corn | boiled egg  20

PASTE (pasta)

CHITARRINE DI CAMPOFILONE | tomato sauce | basil  17

BRONZE-DIE CUT FARFALLE | sautéed zucchini | garlic | olive oil |chilies | parsley | crispy zucchini 20   +  add shrimp  8

ORECCHIETTE CON RAPINI | Barese sausage | chilies  19

RIGATONI ALLA NORMA | tomato and eggplant sauce | chillies | ricotta salata  19

CRESPELLE | spinach and ricotta cheese filled | tomato and béchamel sauce | oven baked  20

SECONDI (entrees)

FRITTATA DEL GIORNO | 3 egg omelette | daily creation | green salad p/a

SLOW ROASTED BERKSHIRE PORK | pork belly from Perth Ontario | panzanella salad | cornbread croutons | tomatoes | charred corn | cucumbers | radishes  23

“FRIED CHICKEN” | chicken supreme breaded and fried | sweet sour julienne of vegetables  24

ARIA BURGER | beef brisket | melted scamorza cheese | tomato | house cured pickles | homemade ketchup| brioche bun | served with fries or salad  25

PAN SEARED SEA BREAM FILET | ‘tomato colatura’ | sweet pea | asparagus 26

STEAK TARTARE ALLA PIEMONTESE | red pepper brunoise | garlic | olive oil | lemon | served with frites  28

SEARED WILD B.C. SALMON FILET | warm potato salad | lemon | olive oil | basil | scallions | green beans  p/a

Sample Menu; all items & prices are subject to change, based upon availability.

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