Lightly breaded chicken breast or veal, topped with tomato sauce, baked with mozzarella,
bocconcini and Parmigiano cheeses. Served with a side of fettuccine alfredo.

Herb-broiled chicken breast stuffed with a mixture of fresh spinach, sun-dried tomatoes, parsley, Gorgonzola
and chèvre cheese. Finished with herb butter and a natural reduction. Served with seasonal vegetables and potatoes.

Western Canadian grain-fed beef only. Marinated 8-ounce striploin steak cut New York style and broiled
with our seasoned olive oil. Served with sautéed mushrooms, vegetables and potato or pasta.

Tender veal medallions sautéed in our Marsala wine sauce with fresh garlic, basil and sliced portobello mushrooms.
Served with tossed fettuccine, sautéed diced tomatoes, garlic and Parmigiano cheese.

Mahi Mahi filet rubbed with salt & pepper and grilled over hot coals to lock in the flavour.
Served with sautéed cherry tomatoes, garlic cloves, Kalamata olives, fresh basil, and spices alongside vegetables
and your choice of potato or pasta.

A large platter of Italian delicacies including Chicken Parmigiano, fettuccine alfredo, and our Chef’s choice of lasagna.

Roasted seasoned chicken breast with sautéed slices of portobello mushrooms, roasted garlic, fresh rosemary
and a splash of Marsala. Served with vegetables and pasta or potato.

Five large bay scallops seasoned and seared to create a perfect crust. Served on a bed of lentils with diced pancetta. Drizzled with roasted red pepper aioli and served with fresh asparagus and grilled peppers.

A Roman classic! Tender veal scaloppini lightly breaded in our Italian seasoned bread crumbs, pan-fried and topped
with prosciutto, sage, tomato sauce and brie. Finished in the oven and served with steamed vegetables and
penne with tomato sauce.