La Cucina

Mixed green salad, roasted red pepper, black olives, Asiago cheese, fresh cremini mushrooms, and Italian dressing.

Mussels are served in a fresh tomato sauce with garlic, onion, and fresh basil

Sautéed calamari with sweet peas served on roasted butternut squash topped with fresh watercress.

Fresh buffalo mozzarella, tomatoes, and basil, drizzled with extra virgin olive oil and balsamic reduction.

Prosciutto di Parma, cacciatore sausage, Mortadella, Parmigiano Reggiano, and marinated Olives bruschette..

Your choice of any pasta (tagliatelle, gnocchi, mezze lune, strozzapreti) served in a San Marzano tomato sauce.

Homemade potato gnocchi served with a traditional Bolognese ragu’ sauce.

Traditional Italian Mezze Lune stuffed with mushrooms and cheese served with sautéed pancetta (Italian bacon) cherry tomato, arugula, and finished...

Durum Italian Strozzapreti pasta served in a Gorgonzola sauce with sautéed Radicchio Trevigiano and walnuts.

Traditional handmade Pappardelle pasta tossed in a zucchini sauce and finished with tuna tartare and lime zest.

Pork tenderloin rolled with prosciutto and sage pan seared with onion and butter served with mashed potato.

Beef liver braised in a rich San Marzano tomato sauce with mushrooms served on a bed of roasted polenta.

Duck breast confit served with sautéed chard and blueberries finished with a Gorgonzola sauce.

Ontario lamb chop crusted with walnuts, oven baked, and served with mashed potato and sautéed chard.

Ten ounces of black Angus filet mignon in a Barolo wine sauce served on a bed of asparagus.

Homemade Tiramisú with eggs, sugar, and mascarpone, laid on a bed of Savoiardi dipped in espresso coffee.