MENU
POLLO CHICKEN $28-29
Served with roasted potatoes and seasonal vegetables
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POCOPAZZO 28
Boneless chicken breast topped with sundry tomatoe, prociutto, mushroom in cream sauce
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PRINCIPESSA 29
Boneless chicken breast topped with asparagus, ham and fontina cheese, baked and finished in a creamy mushroom peppercorn sauce
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TOSCANO 29
Lightly breaded chicken breast stuffed with ham, goat cheese, mozzarella cheese and broccoli – served in a delicious creamy roasted red pepper sauce
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AI CARCIOFI 28
Boneless chicken breast served with artichokes, capers and asparagus in a delicious lemon white wine sauce
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PARMIGIANA 29
Lightly breaded chicken cutlet topped with meat sauce, melted mozzarella and parmigiano cheese
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GORGONZOLA 29
Boneless chicken breast served with spinach and shrimp and served in a creamy gorgonzola and white wine sauce
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CONTADINA 28
Boneless chicken breast layered with red peppers, mushrooms and onions served with a pesto flavored tomato sauce
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MEDITERRANEO 28
Boneless chicken breast sautéed in white wine and topped with goat cheese, cherry tomatoes and green onions
INSALATA SALAD $12-13
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TRICOLORE 7 | 13
Vine-ripened tomatoes, sliced bocconcini and freshly snipped basil, drizzled with extra-virgin olive oil, a dash of balsamic vinegar – topped with a sprinkle of kalamata olives
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DI CESARE 6 | 12
Crisp romaine lettuce, herbed croutons, crumbled bacon and shavings of parmigiano tossed with our Caesar dressing
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DI PERA 7 | 13
Delicate baby spinach leaves combined with thinly sliced fennel, drizzled with freshly squeezed orange and lemon juices, topped with thinly sliced pears, chunky gorgonzola cheese and lightly toasted walnuts
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ITALIANO 6 | 12
Assorted greens, sliced vine-ripened tomatoes, red onion, kalamata olives and shavings of fresh parmigiano reggiano cheese – topped with our special Poco Pazzo Italian dressing
-Add grilled chicken breast to any salad for 8
-Add 4 succulent shrimp to any salad for 10
PESCE FISH $29
Served with roasted potatoes and seasonal vegetables
LUNCH MENU
Monday – Friday starting at 11:30 am
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
VEAL
Sautéed mushrooms, onions, on strips of tender veal and melted mozzarella cheese
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
ANTIPASTI STARTERS
All menu prices are subject to change Allergies? Please advise your server
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BRUSCHETTA AL FUNGHI 12
Delicious homemade Italian bread topped with melted fontina cheese layered over sautéed mushrooms in a balsamic reduction
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CALAMARI 15
Seasoned, breaded and lightly fried – with a seafood cocktail sauce and a wedge of fresh lemon
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STUFFED MELANZANA 15
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 14
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 16
Tiger shrimps sautéed with garlic butter – finished in a creamy peppercorn sauce
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CARCIOFI 15
Artichoke hearts lightly sautéed in garlic butter and parsley, oven-baked with fontina and mozzarella cheese
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PEPERONI RIPIENI 15
Sumptuous red pepper stuffed with ground meat, garlic and onions – baked and topped with parmigiano and mozzarella cheese
PASTA
We are pleased to offer you whole wheat pasta
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ORECCHIETTE ALLA BARESE 23
Puglia-inspired sausage with broccoli-rapini and garlic in a red wine and tomato sauce
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GNOCCHI 24
Delicately shaped homemade potato dumplings tossed in a light rose sauce with a sprinkling of freshly snipped Italian parsley
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CAVATELLI CON SALSICCA, MELENZANA, RICOTTA, E POMODORO 23
cavatelli pasta with Sicilian sausage, eggplant, ricotta in tomato sauce
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GEMELLI SICILIANA 24
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 27
Jumbo shrimps and sea scallops tossed with finely chopped shallots and mushrooms, sautéed in a creamy white wine sauce
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GEMELLI AL POLLO E GORGONZOLA 23
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 22
Chicken breast tossed with delicate fettuccine and smothered in delicious Alfredo sauce
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SPAGHETTI CON POLPETTE 23
Traditional Italian spaghetti and meat sauce served with our homemade meatballs
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LINGUINE FRUTTI DI MARE 26
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 24
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 23
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 23
Sun-dried tomatoes, mushrooms, chicken, prosciutto and onions shine in our special cream sauce
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GNOCCHI SORRENTINA 24
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 24
Béchamel and meat sauces combined with parmigiano reggiano and mozzarella cheeses layered between delicate sheets of homemade pasta
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CANNELLONI 23
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 23
Homemade pasta stuffed with spinach and ricotta cheese baked with a béchamel sauce and melted mozzarella cheese – topped with our house tomato sauce
PIZZA- KANATA
ONLY AVAILABLE AT KANATA LOCATION
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PIZZA PAZZO 20
Tomato sauce, prosciutto, eggplant, ricotta, mozzarella cheese
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MARGHERITA 18
Tomato sauce, mozzarella cheese, basil
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ZOLA 20
Gorgonzola cheese, chicken, spinach, pine nuts
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QUATTRO STAGIONI 19
Tomato sauce, mushroom, onions, ham, mozzarella cheese
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SALSICCIA 20
Tomato sauce, roasted peppers, sausage, mozzarella cheese
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QUATTRO FORMAGGI 19
Gorgonzola, parmigiano, asiago and mozzarella cheese
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VEGETARIANA 19
Red pepper, zucchini, red onion, goat cheese, mushroom
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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
BAMBINI KIDS $12
Children under 12 years of age please
VITELLO VEAL
Served with roasted potatoes and seasonal vegetables
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MARSALA 28
Veal scaloppini and mushrooms sautéed in a delicious Marsala wine démi glace
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PALERMITANA 29
Veal scaloppini with ham, mushrooms, mozzarella and parmigiano cheeses, and served in a peppercorn cream demi glace
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SALTIMBOCCA 28
Veal scaloppini served with prosciutto and sage in a demi glace white wine sauce
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FIORENTINA 29
Tender veal scaloppini layered with spinach and mozzarella cheese oven-baked in a creamy lemon sauce
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GORGONZOLA 29
Tender veal scaloppini served with spinach and shrimp in a creamy gorgonzola sauce
VINI WHITE
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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
VINI RED
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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
REFRESHMENTS
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Coffee 3
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San Pellegrino 5
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Hot Chocolate 3
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Espresso 3
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Soft Drinks / Milk 3
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Mixed Drinks – Domestic 7
Gin ,Vodka, Rum(light/dark), Whiskey, Rye
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Mixed Drinks – Premium 9
Liqueurs 9 Caesar, Bloody Mary, Amaretto, Kahlua, Averna, Cointreau(orange), Frangelico, Grand Marnier, Sambuca, Tia Maria, Grappa Limoncello
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Scotch Bar 9 Premium 12
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Smirnoff Ice Coolers 7
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Beer 6
Canadian, Coors Light, Bud Light, Keiths
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Imported Beer 7
Moretti, Heineken, Corona, Stella Artois
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Big Rig 475ml 8
DOLCE DESSERTS
Tempt yourself to a real sweet
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TIRAMISU 9
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 8
Homemade succulent cheesecake drizzled with your choice of caramel, chocolate or raspberry sauce
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TARTUFO 7
Vanilla ice cream embedded in chocolate and sprinkled with cocoa
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SPUMONE 6
Traditional Italian treat of pistachio, vanilla and chocolate ice cream
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ENATOR PUCKS 9
Decadent chocolate lava cake topped with vanilla ice cream drizzled with warm chocolate and caramel sauces