menù a prezzo fisso
(fixed price menu)
per iniziare
fritto misto
lightly battered and fried maitake and oyster mushrooms, chili pepper, served with a pesto sauce
insalata primaverile
mixed spring greens, shaved fennel, sugar snap peas, watermelon radish and edamame; plated atop creamy avocado and tossed in a mustard seed and shallot vinaigrette
pizza
(shared course)
ricotta affumicato
san marzano tomato sauce with cherry tomatoes confit, smoked ricotta, arugula and pesto sauce
carciofo
artichoke hearts in a spread of roasted red pepper, garlic, and pine nuts
pizza from our permanent menu
pasta
house made spinach angel hair pasta with fresh cherry tomato sauce, topped with basil and parmesan
risotto alla zucca
arborio rice, roasted butternut squash, aged balsamic vinegar of Modena, crispy sage
dolce
torta al pistacchio
poppyseed cake with pistachio cream and raspberry gelato
tiramisu
almond vanilla sponge cake flavored with an infusion of coffee and creme de cacao, layered with a cream cheese mousse and cocoa powder
gelato o sorbetto
gelato or sorbetto special of the day
pizza
margherita
san marzano tomato sauce, cashew mozzarella, basil, olive oil
mediterranea
san marzano tomato sauce, roasted artichoke hearts, roasted zesty garlic, cashew mozzarella, basil, balsamic reduction, almond parmesan
bbq jackfruit
bbq sauce, pulled bbq jackfruit, cashew cheddar, grilled pineapple, green onion, ranch dressing (contains sesame)
firenze
pesto sauce, fresh white mushrooms and oyster mushrooms, roasted grape tomatoes, cultured almond ricotta (contains cashews), pickled shallots, truffle oil
romana
cauliflower cream sauce, roasted zucchini, grilled red onions, kalamata olives, capers, queso fresco cheese (soy), fried rosemary and olive oil
pepperoni
san marzano tomato sauce, plant-based pepperoni (contains gluten), cashew mozzarella and chili oil
canadian deluxe
pepperoni (contains gluten), ground “meat” (oats and soy) green peppers, mushrooms, onions, cashew mozzarella, and chili oil
18% Service Fee is added in lieu of tipping.