LUNCH MENU

(Monday – Friday starting at 11:30 am)
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CAESAR SALAD WITH GRILLED SHRIMP or CHICKEN
Crisp romaine lettuce, herbed croutons, crumbled bacon, grated parmigiano tossed with our Caesar dressing 18
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Italian salad included with the following meals:
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JUMBO STUFFED RAVIOLI 19
(with ricotta cheese served with meat sauce)
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GRILLED CHICKEN AND SHRIMP 20
(grilled tender chicken and scrumptious shrimp)
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GRILLED VEAL AND SHRIMP 20
(grilled tender veal and scrumptious shrimp)
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FOUR CHEESE MANICOTTI 18
( homemade pasta stuffed with spinach & ricotta cheese baked with a tasty four cheese sauce)
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FETTUCINE PRIMAVERA 17
( selection of seasonal vegetables prepared with fettuccine pasta in a rose sauce)
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CHICKEN POCO PAZZO 19
( sun-dried tomatoes, mushrooms, chicken, prosciutto and onions shine in our special brandy cream sauce)
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POCOPAZZO COMBO: CHICKEN PARMIGIANA & CANNELLONI 19
(lightly breaded chicken cutlet topped with melted mozzarella and Parmigiano served beside our homemade stuffed cannelloni pasta)
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POCOPAZZO WRAPS: with Soup or Salad 17
(made fresh in a 12″whole wheat tortilla)
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VEAL: sautéed mushrooms, onions, on strips of tender veal and melted mozzarella cheese
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CHICKEN CAESAR: grilled chicken with bacon, red onion, lemon, romaine lettuce and parmigiano cheese
VEGETARIAN WRAP: grilled zucchini, red pepper, carrot, balsamic reduction, and melted fontina cheese
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ANTIPASTI STARTERS

EPERLANI FRITTI 14
(lightly breaded smelts, pan-fried and served with a wedge of fresh lemon)
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BRUSCHETTA AL FUNGHI 11
(delicious homemade Italian bread topped with melted fontina cheese layered over sautéed mushrooms in a balsamic reduction)
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POCO PAZZO SHARING PLATTER (serves 4) 26
(golden fried zucchini and calamari, coupled with bruschetta – Italian bread sliced and infused with fresh garlic and topped with vine-ripened tomatoes and freshly clipped basil)
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 CALAMARI 14
(seasoned, breaded and lightly fried – with a seafood cocktail sauce and a wedge of fresh lemon)
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 STUFFED MELANZANA 14
(oven-baked eggplant stuffed with ham, mozzarella and parmigiano cheese, parsley and toasted pine nuts – topped with our homemade tomato sauce)
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ZUCCHINI 13
(seasoned, breaded and lightly fried – served with a ranch sauce and a wedge of fresh lemon)
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COZZE SCOPPIATE 14
(Prince Edward Island steamed mussels with garlic, white wine, shallots and parsley simmered in a tomato-based sauce, white wine cream sauce – add 2)
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GAMBERI AL PEPENERO 15
(tiger shrimps sautéed with garlic butter – finished in a creamy peppercorn sauce)
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BRUSCHETTA 10
(Italian bread sliced and infused with garlic and topped with vine-ripened tomatoes and freshly clipped basil)
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CARCIOFI 14
(artichoke hearts lightly sautéed in garlic butter and parsley, oven-baked with fontina and mozzarella cheese)
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PEPERONI RIPIENI 14
(sumptuous red pepper stuffed with ground meat, garlic and onions – baked and topped with parmigiano and mozzarella cheese)
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All menu prices are subject to change
Allergies? Please advise your server.

PASTA

We are pleased to offer you whole wheat pasta

ORECCHIETTE ALLA BARESE 22
Puglia-inspired sausage with broccoli-rapini and garlic in a red wine and tomato sauce
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GNOCCHI 23
delicately shaped homemade potato dumplings tossed in a light rose sauce with a sprinkling of freshly snipped Italian parsley
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GEMELLI SICILIANA 23
Sicilian-inspired sausage combined with roasted red peppers and onions tossed in our homemade tomato sauce – served on a bed of gemelli pasta
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PAPPARDELLE CAPESANTE E GAMBERI 26
jumbo shrimps and sea scallops tossed with finely chopped shallots and mushrooms, sautéed in a creamy white wine sauce [divider style=’centered’]
GEMELLI AL POLLO E GORGONZOLA 22
strips of chicken coupled with mushrooms, baked cherry tomatoes, roasted garlic and herbs served on a bed of gemelli pasta –topped with a creamy gorgonzola sauce
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FETTUCCINE ALFREDO CON POLLO 21
chicken breast tossed with delicate fettuccine and smothered in delicious Alfredo sauce
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SPAGHETTI CON POLPETTE 22
traditional Italian spaghetti and meat sauce served with our homemade meatballs
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LINGUINE FRUTTI DI MARE 25
fresh mussels, shrimps and scallops flavoured with garlic, green onions, and parsley, sautéed in white wine – served on a bed of fresh linguine – with a tasty tomato sauce
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AGNOLOTTI GORGONZOLA e PINOLI 23
homemade agnolotti pasta stuffed with spinach and ricotta cheese – topped with toasted pine nuts and served in a creamy gorgonzola sauce
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GEMELLI AL PESTO 22
delicious ham, mushrooms and onions tossed in a creamy basil pesto sauce topped with toasted walnuts, freshly grated parmigiano cheese on gemelli pasta
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FETTUCINE POCO PAZZO 22
sun-dried tomatoes, mushrooms, chicken, prosciutto and onions shine in our special brandy cream sauce
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GNOCCHI SORRENTINA 23
oven-baked potato dumplings lightly seasoned with oregano and topped with parmigiano reggiano and mozzarella cheeses – served in our house tomato sauce
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LASAGNA 23
béchamel and meat sauces combined with parmigiano reggiano and mozzarella cheeses layered between delicate sheets of homemade pasta
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CANNELLONI 22
homemade pasta stuffed with ground meat, spinach and delicate spices –baked with béchamel sauce, and melted mozzarella cheese – topped with our house tomato sauce
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MANICOTTI 22
homemade pasta stuffed with spinach and ricotta cheese baked with a béchamel sauce and melted mozzarella cheese – topped with our house tomato sauce
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PIZZA- KANATA

PIZZA PAZZO 20 tomato sauce, prosciutto, eggplant, ricotta, mozzarella cheese [divider style=’centered’]MARGHERITA 18 tomato sauce, mozzarella cheese, basil [divider style=’centered’] ZOLA 20 gorgonzola cheese, chicken, spinach, pine nuts [divider style=’centered’] QUATTRO STAGIONI 19 tomato sauce, mushroom, onions, ham, mozzarella cheese [divider style=’centered’] SALSICCIA 20tomato sauce, roasted peppers, sausage, mozzarella cheese [divider style=’centered’] QUATTRO FORMAGGI 19 gorgonzola, parmigiano, asiago and mozzarella cheese [divider style=’centered’] VEGETARIANA 19 red pepper, zucchini, red onion, goat cheese, mushroom [divider style=’centered’]

ONLY AVAILABLE AT KANATA LOCATION

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ZUPPA SOUP

MINESTRONE 7
(traditional and hearty blend of mixed vegetables in a tasty tomato-based sauce)
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DEL GIORNO 7
(soup of the day – ask what we’ve prepared for you today)
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BAMBINI KIDS

Children under 12 years of age please

Fettuccine alfredo 10
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Spaghetti and Meatball OR Pasta choice with Meat Sauce 10
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VINI WHITE

HOUSE -DONINI TREBBIANO CHARDONNAY(ITALY) 9 22 39
(Light yellow, aroma, green apple flavour, with a short finish)
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AUSTRALIA LINDEMAN’S BIN 65 CHARDONNAY 10 27 39
(Lightgoldcolour; citrus and vanilla aromas;ripe fruit, soft clean finish)
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ITALY ANSELMI SAN VINCENZO GARGANEGA/ CHARDONNAY (VENETO) – – 45
(Intense, long finishing, withexotic aromas, -lavender, peach, pear, white pepper)
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CASAL THAULERO PINOT GRIGIO(ABRUZZO) 10 27 40
(Light bodied, clear colour; pear, light citrus aromas with crisp lemon finish)
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FAZI BATTAGLIA VERDICCHIO CLASSICO(MARCHE) 10 27 40
(Light body, pale lemon yellow slight spritz green apple & mineral aroma & taste With slightly tart grapefruit finish)
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MASI SOAVE (VENETO) – – 41
(Paleyellow colour; apple skin and lemon aromas with a slightly nutty finish)
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RUFFINO ORVIETO(UMBRIA)– – 37
(Straw colour; citrus and apple fruit aromas; crisp hint of almond in the finish)
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SANTA MARGHERITA PINOT GRIGIO(TRENTINO-ALTO ADIGE)– – 51
(*Aromas and flavours of fresh green apple, lime, peach and a lovely minerality and refreshing and cleansing finish)
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VILLA SANDI PROSECCO (VENETO)375 ML – – 22
(Very pale straw yellowcolour. Fruity and flowery with hints of golden apple. Dry fresh aftertaste. Celebrate as an aperitifor with appetizers)
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U.S.A. MUMM NAPA BRUT– – 77
(Dry medium body and apple pear aroma. Citrus medium-long finish)
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WOODBRIDGE WHITE ZINFANDEL- ROBERT MONDAVI 10 27 40
(Off-dry, pale pink colour; fresh berry flavour; with soft finish)
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NEW ZEALAND KIM CRAWFORD SAUVIGNON BLANC (Marlborough) 12 – 51
(Tropical and fragrant displaying pineapple, grapefruit, dragon fruit and melon)
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NIAGARA, ONTARIO JACKSON-TRIGGS SAUVIGNON BLANC 10 25 38
(Citrus, grassy, and gooseberry aromas with an elegant refreshing finish)
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Refreshments:

Coffee 3 , San Pellegrino 5, Hot Chocolate 3, Espresso 3, Soft Drinks / Milk 3

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Mixed Drinks – Domestic 7
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Gin ,Vodka, Rum(light/dark), Whiskey, Rye  
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Mixed Drinks – Premium   9 [divider style=’centered’]

Liqueurs  9  Caesar, Bloody Mary, Amaretto, Kahlua, Averna, Cointreau(orange), Frangelico, Grand Marnier, Sambuca, Tia Maria, Grappa Limoncello [divider style=’centered’]

Scotch_  Bar 9   Premium 12   Smirnoff Ice Coolers    7   

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Beer

Canadian, Coors Light, Bud Light, Keiths 6

Moretti, Heineken, Corona, Stella Artois 7

Big Rig 475ml    8
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VINI RED

ARGENTINA ALAMOS MALBEC 750ML 9- – 38
Full bodied deep ruby colour and berry fruit aromas with a moderate finish
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AUSTRALIA LINDEMAN’S BIN 45 CABERNET SAUVIGNON– – 40
Full bodied, deep garnet red colour, minty aroma with oak notes, cherry & vanilla oak flavours
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HOUSE –PASQUA MERLOT (ITALY) 8 18 29
Medium bodied, purple garnet with blueberry and plum aroma. Soft and mellow with velvety blackberry flavors in the end
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HARDYS BANKSIDE SHIRAZ 9 – 46
Full bodied, with rich flavours of blackberry, plum, vanilla, mint and black pepper
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YELLOW LABEL MERLOT 9 – 34
Medium body, fruit, vanilla and spice aromas with medium soft lush finish
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CALIFORNIA LIBERTY SCHOOL CABERNET SAUVIGNON 11 – 49
Full bodied with savoryaromas and flavours of black plum, cherry, cassis and blueberry
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DANCING BULL ZINFANDEL – – 39
Full bodied, Flavours of Blackberry, black cherry and raspberry with spicy notes of pepper & vanilla
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CANADIAN – (NIAGARA) BODACIOUS SMOOTH RED 8 – 32
Medium bodied, bodacious fruity blend, with hint of raspberry and black currant
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CHILE PEREZ CRUZ RESERVA, CABERNET SAUVIGNON – – 49
Full bodied.Aromas and flavours of cherry, toasty oak, chocolate, herb and spices. Smooth, well balanced with a medium-long finish
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MASI VALPOLICELLA (VENETO – – 44
Medium bodied. Rubyred colour. Ripecherry andspicy, with a longfinish
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ROCCA DELLE MACIE CHIANTI CLASSICO (TUSCANY) – – 49
Medium bodied. Flavours of plum, cherry, mushroomand tobaccoleaf
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RUFFINO CHIANTI (TUSCANY) 9 – 42
Medium bodied.Purple/red colour. Red berry aroma, touchofpepper,drygentle firmfinish
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ZENATO VALPOLICELLA SUPERIORE RIPASSA, (VENETO) – – 70
Deep ruby-red, dried fruit. Excellent body and texture and aroma of blackberry jam, currant and chocolate
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RUFFINO RESERVA DUCALE CHIANTI(TUSCANY)– – 68
Bright ruby cherry, plum, spice dry full bodied. Cedar hint, long spicy finish
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VITELLO VEAL

Served with roasted potatoes and seasonal vegetables

 

MARSALA 27 (veal scaloppini and mushrooms sautéed in a delicious Marsala wine démi glace) [divider style=’centered’] PALERMITANA 28 (veal scaloppini with ham, mushrooms, mozzarella and parmigiano cheeses, and served in a peppercorn cream demi glace) [divider style=’centered’] SALTIMBOCCA 27 (veal scaloppini served with prosciutto and sage in a demi glace white wine sauce) [divider style=’centered’] FIORENTINA 28 (tender veal scaloppini layered with spinach and mozzarella cheese oven-baked in a creamy lemon sauce) [divider style=’centered’] GORGONZOLA 28 (tender veal scaloppini served with spinach and shrimp in a creamy gorgonzola sauce) [divider style=’centered’]

DOLCE DESSERTS

Tempt yourself to a real sweet

TIRAMISU 7
(traditional homemade tiramisu with double layers of lady fingers dipped in espresso and finished in a delicate mascarpone cheese)
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NEW YORK STYLE CHEESECAKE 7
(homemade succulent cheesecake drizzled with your choice of caramel, chocolate or raspberry sauce)
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TARTUFO 6
(vanilla ice cream embedded in chocolate and sprinkled with cocoa)
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SPUMONE 5
(traditional Italian treat of pistachio, vanilla and chocolate ice cream)
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SENATOR PUCKS! 7
(decadent chocolate lava cake topped with vanilla ice cream drizzled with warm chocolate and caramel sauces)
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