pizza con pepperoni di tre colori $13 pizza al

PIZZA CON PEPPERONI DI TRE COLORI
$13
Locally grown red, yellow and orange bell pepper pizza
PIZZA AL POMODORO FRESCO
$13
Locally grown assorted colours of tomato on the vine pizza
INSALATA ALLA “ KING “ DI LEAMINGTON
$10
Locally grown tomatoes, cucumbers, peppers, and red onions
tossed in a light dressing with kalamata olives and feta cheese
PEPPERONATA ALLA PARMIGGIANO
$10
Locally grown assorted peppers, eggplants and onions sauteed
in a fresh tomato sauce baked with mozzarella cheese
ZUPPA DI POMODORI ARROSTITO
$8
Locally grown oven roasted yellow, orange and red cluster
tomato soup with a basil pesto parmesan cheese crostini
PENNE AL FORNO
$16
Oven baked penne noodles tossed in a fresh tomato sauce with
eggplants, onions and roasted red peppers
LINGUINE CON GAMBERI
$17
Linguine noodles folded into a locally grown cocktail tomato on
the vine sauce with shrimp and glazed onions
SPAGHETTI CON PEPPERONI DI TRE COLORE
$17
Spaghetti noodles tossed in a brandy cream sauce with locally
grown red, yellow and orange bell peppers and glazed onions
TRAT TORIA
Over the years, Enzo Mancuso
has compiled a list of his favourite dishes
and would love to share them with you.
House specialties
Penne al’estate
$18
Penne noodles tossed with fresh chopped tomatoes, pesto,
shrimp, asparagus, and sundried tomatoes
Fettuccine con manzo
$18
Fettuccine noodles tossed in an asparagus, krab cream sauce
with veal tips, mushrooms and onions
Penne con pesto
$18
Penne noodles tossed in a basil pesto blush sauce with chicken,
prosciutto, roasted red peppers and sundried tomatoes
Risotto quattro funghi
$20
Arborio rice tossed in a wild mushroom cream sauce
Risotto alla pescatore
$24
Arborio rice tossed in a light blush sauce with shrimp, calamari,
clams and mussels
Involtini di salmone
$26
Oven baked fresh salmon filets stuffed with shrimp, krab and
calamari topped off with a provolone cheese & black peppercorn
sauce served on a bed of risotto primavera
Braciole di vitello
$22
Prosciutto wrapped veal scallopine stuffed with mushrooms,
asparagus and cheese topped with a fresh chopped tomato
amoglio sauce served on a bed of pasta bolognese