| Beef Carpaccio | Thin slices of beef tenderloin with capers, lemon vinaigrette, arugula and shaved parmigiano | 75.00* |
| Tuna Ceviche | Sushi grade tuna, figs, pistachios, red onions, olive oil,soy sauce, lime, and herbs served over Arugula | 18.00* |
| Papa Rossa | Marinated beets, red onion, fresh herbs topped with goat cheese and walnuts | 13.00 | Imperial | Black figs, fresh mozzarella, mandarin orange in honey citrus vinaigrette | 14.00 |
| Bocconcini | Fresh mozzarella, plum tomatoes, roasted peppers, marinated mushrooms and basil in a balsamic extra virgin oil | 16.00 |
| Mezze | Assortment of vegetarian spreads: hummus, baba ganoush, yogurt cucumber mint, eggplant, marinated beets and pita or multigrain crackers (gluten free) add 2 | |
| Full: Serves 4 | 29.00 | |
| Half: Serves 2 | 20.00 | |
| Each individual spread... | 9.00 |
Hot Appetizers
| Fried Calamari | Lightly fried and served with tomato sauce | 17.00 |
| Grilled Calamari | Marinated in olive oil, garlic, fresh herbs, served over arugula with a lemon balsamic vinaigrette | 16.00 |
| Goat Cheese | Pan-fried served with arugula, figs and a port wine, lingonberry reduction. | 16.00 |
| Mussels Portofino | P.E.I. Mussels, capers, black olive, basil garlic in fresh tomato sauce | 16.00 |
| Arancini | Risotto cake stuffed with bolognese parmeseana and mozarella cheese served with fresh tomato basil sauce | 16.00 |
| Shrimp | Lightly fried and served with figs, mandarin orange-red onion relish and drizzled with a soy ginger glaze | 16.00 |
*Consuming raw or uncooked meat, poultry, seafood or shellfish may increase your risk of food- borne illness, especially if you have certain medical conditions.