La Cucina

Arugula salad with radish, pomegranate, Parmigiano Reggiano, finished with a citronette dressing.

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

Roasted fennel topped with breadcrumbs and Pecorino Romano cheese, served on a bed of arugula pesto

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

Shrimps sautéed in La Cucina piccante, whiskey,cherry tomatoes, served with crostone bread.

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

Vegetarian. Your choice of any pasta ( tagliatelle, gnocchi, trofie, ravioli) served in a San Marzano tomato sauce.

Artisanal white lasagna made with sausage, cremini mushrooms, Béchamel sauce and Parmigiano Reggiano.

Italian pasta served with a traditional Bolognese ragu’ sauce.

Ricotta and spinach ravioli served with a creamymascarpone sauce and Tirolese Speck.

Traditional handmade black spaghettini served in a white wine sauce,with clams, zucchini, and La Cucina Piccante

Wellington County rabbit slow cooked with herbs, capers, bay leaves and onions served with roasted potatoes.

Pork back Ribs braised in a rich tomato sauce served with sautéed Rapini

Duck leg confit, served with mash potatoes and asparagus

Ontario lamb chop marinated with herbs, oven baked and served with roasted potatoes, julienned fennel finished with a demi-glace.

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