Our Private Dining Room can be booked between Sunday and Thursday for either lunch or dinner with a minimum of 10 days advance notice. Availability will depend on communityevents and time of year. We do not take large group bookings between May and September. The space will accommodate up to 24 guests.
AntipastiRosemary focaccia with olive oiland Kingston Olive Oil Company fig balsamic vinegar&Warm olivesMain CourseChoice of:Grilled Chicken and Provolone Pressed PaninoChicken breast, pesto, provolone and roasted peppers, served with insalata verdeSicilian Tuna SandwichItalian tuna, artichokes, capers, lemon confit, olive mayo and arugulaserved with insalata verdeBolognese House-made tagliatelle with traditional pork and veal ragùTagliatelle (vegetarian)Fresh tagliatelle pasta with cherry tomatoes, bocconcini and basilRoast Chicken and Fig Salad with pine nuts, maple vinaigrette and pecorinoDessert Choice of:Chocolate hazelnut torteSicilian CannoliAffagato (gelato douced in a shot of espresso)$45 per person plus tax and 18% gratuity
AppetizerChoice of:Soup of the dayInsalata VerdeCaesar SaladArugula SaladMain CourseChoice of:GarganelliGarganelli in a rosemary cream sauce with a crispy boneless chicken thigh~Ligurian Fish and Shellfish StewTomato, fennel and white wine, aioli and grilled sourdough~OrecchietteHouse made Italian sausage, tomato sauce and rapini~Tagliatelle (vegetarian)Fresh tagliatelle pasta with cherry tomatoes, bocconcini and basil~Steak FritesFlat iron steak with house cut frites and saffron aioliDessert Choice of :Sicilian cannoli with chocolate chips and pistachioAffogato (gelato doused with espresso)Chocolate hazelnut torte$60 per person, plus tax and 18% gratuity
AppetizerChoice of:Daily soupCaesar saladInsalata verdeArugula saladMain Course Choice of:Chicken al Mattonewith salmoriglio, potato gnocchi and seasonal vegetablesLigurian Fish and Shellfish StewTomato, fennel, white wine, aioli and grilled sourdoughPorchettaRapini with garlic & chilis, roasted potatoes and salsa verdeOrecchiettePasta with house-made Italian sausage, tomato sauce and rapiniTagliatelle (vegetarian)House-made tagliatelle pasta with cherry tomatoes, bocconcini and basilDessertChoice of:Chocolate Hazelnut TorteCannoli with chocolate chips and pistachiosAffagato (gelato doused with a shot of espresso)$65 per person plus 18% gratuity and 13% HST
AntipastiRosemary focaccia with olive oil and Kingston Olive Oil Company fig balsamic vinegarMezzo e Mezzo board - a selection of cured meats, cheeses and condimentWarm roasted olivesAppetizerChoice of:Daily SoupPear, Walnut and Gorgonzola saladMain CourseChoice of:Chicken al Mattonewith salmoriglio, gnocchi and seasonal vegetablesLigurian Fish and Shellfish StewTomato, fennel and white wine, aioli and grilled sourdoughTagliata of BeefGrilled and sliced steak with preserved lemon aïoli, arugula, red onion, roasted potatoes, olive oil and Parmigiano ReggianoGnocchiBeef cheek ragù, truffle and parmesanGarganelliCrispy boneless chicken leg and roasted garlic rosemary cream sauceLion’s mane Cacciatorewith polenta friesDessert Choice of:Chocolate and Hazelnut TorteAffogato (vanilla gelato doused with a shot of espresso)Cannoli$80 per person plus 18% gratuity 13% HST
Our entire restaurant is available to reserve for dinner events at our discretion based on availability, timeof year and community events. We can accommodate a minimum of 40 up to a maximum of 70 guests.A menu will be developed for your event according to availability of locally sourced seasonal ingredientsand will include choices of appetizers, main dishes and desserts. It is recommended that wines be chosenin advance to ensure availability.
Hors d’oeuvres Antipasto boards of artisan cured meats and cheeses with Italian condimentiTo be passed aroundShrimp fritti with lemon caper aioliSicilian seared tuna with tomato olive caponataGnocchi with beef cheek ragù, truffle and parmesanSeasonal bruschetta (vegetarian)Meatballs with pomodoro sauceGrilled chicken skewers with salmoriglioDinner MenuRibollita soup~House made ricotta filled ravioli in a tomato butter sauce~Chicken al mattone with salmoriglio, gnocchi and seasonal vegetablesorEnright beef tenderloin with potatoes and seasonal vegetablesorBraised lamb shank with saffron risotto and orange gremolataorLigurian fish and seafood stew with tomato, fennel & white wine, aioli and grilled sourdoughorEggplant parmesan (vegetarianDessert BuffetOlive oil cakeCannoliMini biscottiChocolate budino