Celeste

Gorgonzola & Bel Paese cheese with spicy Italian sopressata salami (White Pizza).

Tomato sauce, oregano, garlic and parsley (No Cheese).

Tomato sauce, mozzarella cheese & basil.

Anchovies, capers and tomato sauce (No Cheese).

Prosciutto di Parma, mushrooms, artichokes, fresh tomatoe sauce and mozzarella.

Tomato sauce, four kinds of cheese & fresh basil.

Tomato sauce, four cheese, prosciutto di Parma & parsley.

Tomato sauce, four cheese & spicy salami.

Tomato sauce, four cheese & mushroom.

Focaccia pizza stuffed with robiola cheese and truffle oil on top.

Tomato sauce, mascarpone cheese, prosciutto di parma and parmesan shavings thinly sliced, sea salt

Tomato sauce, Fior di latte, salami, red peppers, onions & mushroom.

Australian rack of lamb marinated with thyme rosemary, olive oil & sea salt seared served with roasted potatoes, sauteed spinach & a homemade mustard dipping sauce.

Homemade lasagna ground beef bolognese tomato sauce, bechamel, parmesan & pecorino cheese & fresh herbs.

Homemade potato gnocchi in a basil pesto sauce, green beans, potatoes cubes & pecorino cheese.

House-made flat ribbon noodle egg-based pasta served with manila clams, broccoli rape, garlic, olive oil & pepperoncino.

Canadian Dayboat Scallops deshelled by hand pan-seared on a bed of sauteed organic endive, garlic, lemon & extra virgin olive oil Che Bonta!

Lg tender wild-caught calamari grilled on a bed of organic mesclun salad lemon dressing, orange segments, spicy peppered oil.

House-cured 24 months prosciutto di Parma with seasonal Crenshaw melon lemon & balsamic garnish.

Watermelon cubes, roasted pumpkin seeds with acacia honey, feta & ricotta Salata cheese shavings, spicy peppered oil, with a lemon dressing & mint.

Golden fried buffalo ricotta cheese with organic mesclun.

Seasonal fried fresh vegetables.

Fried artichokes with crispy parsley.

Fresh calamari and shrimps.

Italian white anchovies marinated in extra-virgin olive oil served over country bread toast.

Buffalo mozzarella with roasted peppers.

Thin slices of Prosciutto, Capocollo, Soprassata, and Salame.

Mussels sauteed with garlic, oil, parsley, and white wine.

Layers of eggplant zucchini and baked tomatoes with grated Parmigiano and pecorino.

Chicken livers deglazed with balsamic vinegar served over toasted bread.

Marinated tuna, tomatoes, bread & red onions.

Thinly sliced baby artichokes under slivers of parmesan cheese with a lemon & olive oil dressing.

Spinach, sliced apples & crushed walnuts, with pecorino shavings & a lemon dressing.

Organic mesclun, endive & radicchio with a balsamic & olive oil dressing.

Baby arugula salad with toasted pine nuts & blue cheese shavings in a lemon dressing.

Side of roasted potato.

Side of sauteed spinach.

Side of sauteed daily vegetable.

Side of roasted potatoes.

Side of sauteed daily vegetable.

Side of sauteed spinach.

Egg noodles with shrimps, cabbage and sheep’s cheese.

Ricotta and spinach ravioli in butter and sage.

Potato dumplings baked with tomato sauce and basil.

Large tubular ribbon pasta in a meat sauce enriched with tomatoes.

Thin spaghetti with steamed open baby clams, garlic & olive oil.

Very large ribbon pasta with ricotta & tomato sauce.

Tubular pasta with tomato sauce & diced fresh mozzarella cubes.

With bolognese.

With pomodoro.

Crispy roasted salmon with sauteed spinach and roasted potatoes.

Filet of monkfish stewed with Gaeta olives and potatoes in a tomato ragout. In tegame con olive e patate in salsa di Pomodoro.

Halibut sauteeed with lemon and capers served with spinach and roasted potatoes.

Free range breaded chicken cutlet infused with crushed almonds served with an organic mixed salad.

Veal medallions sauteed in lemon and capers served with spinach and roasted potatoes.

Pan seared thinly sliced steak filet served on a bed of baby arugula with parmesan shavings.