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  APPETIZERS    
  Soup di Journo 4.75  
  Baguette
with oil and vinegar
4.75  
  Pane di Aglio
toasted ciabatta garlic bread
3.50  
 

Prosciutto
thinly sliced prosciutto served with local seasonal fruits or vegetables and marinated olives, drizzled with olive oil

9.50
15.00

 for one
 for two
 

Crostini Misti
toasted pieces of crusty bread served with chicken liver pate, prosciutto, zucchini sott'olio and bruschetta

9.50
15.00

 for one
 for two


 
   
  SALADS    
  Insalata di Orto
garden salad of arugula, basil and romaine with toasted pine nuts and grape seed balsamic vinaigrette
8.50  
  Insalata Caprese
vine ripened tomatoes layered with mozzarella and fresh basil, doused with olive oil, sea salt and cracked pepper
9.50  
  Insalata di Salmoni Affumicati
Metzger's smoked salmon on mixed greens with grape seed balsamic vinaigrette and grilled seasonal vegetables
11.50  
  Caesar Salad
with chicken or salmon
8.50
12.50
 
 
   
Sandwiches
served with fries or fresh vegetables - take out available
   
  Panini di Pollo e Pesto
grilled chicken sandwich with red onions, tomato and traditional basil pesto
11.50
 
 

Toscana Burger
ground beef and pork burger

11.50  
 

Panini Canadese
canadian style double smoked bacon, tomato and provolone

9.50  
 

Panini di Verdure
grilled portobello, sweet peppers, red onion, yellow zucchini and carrot, brushed with traditional basil pesto

9.50  
 

Panini Manzo Arrostito di Toscano
shaved Tuscan-rubbed roast beef sandwich with red onion and sweet and spicy sauce

10.50  

 


   
  PASTAS    
  Pasta Carbonara
coal miner's pasta: linguine in cream sauce with grated parmesan, topped with a soft poached egg and cracked pepper
with chicken
11.50
15.50
 
  Pasta Bolognese
spaghetti tossed in a rich tomato sauce, served with a Tuscan style meatball
11.50  
  Pasta di Orto
thinly sliced portobello, yellow zucchini, sweet pepper and radicchio, grilled and tossed with linguine in a rose sauce
with chicken
with shrimp
13.50
17.50
19.50
 
  EntrÉes    
  Pork Tenderloin Medallions
pork tenderloin with fennel and onion confit and a summer berry reduction
19.50  
 

Pollo Ripiene
breast of chicken stuffed with ricotta, tomato and basil, crusted with fennel and coriander


18.50
 
 

Lake Huron Whitefish
pan seared and served with choice of potato and fresh vegetables

16.50  
  Chef's Special mkt price  
       
  Dessert and Children's Menu Available!    

 

 

 
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