Antipasti
SUPPLI AL TELEFONO
fried Roman risotto fritters + saffron, spinach, parmesan & mozzarella + red pepper-garlic aioli
MISTICANZA—SALAD
mixed greens + strawberries + cucumbers, tomatoes, red onion, blue cheese, toasted walnuts, blueberry balsamic dressing
CAPONATA
grilled in-house hand made spinach & roasted garlic bread + goat cheese + "caponata" ( Sicilian eggplant-tomato spread with olives & capers)
SALMONE AFFUMICATO
grilled in-house hand made sundried tomato bread + goat cheese + smoked salmon +
red onion + capers + olive oil
CAPRESE
fresh mozzarella + roasted tomatoes + olive oil + basil + sea salt
CESARE CON GAMBERI
a house made ceasar salad dressing + romaine lettuce + garlic crostini + grilled shrimp
INSALATA DI POLIPO
octopus salad + potatoes + lemon + minced garlic + parsley
CALAMARI
grilled squid + arugula + radicchio + lemon-garlic balsamic vinaigrette
COZZE
P.E.I. mussels + white wine + garlic + chile pepper + oregano + tomato
ANTIPASTO PLATTERS FOR TWO OR MORE
FREDDO
an assortment of our house made grilled & marinated eggplants, mushrooms, peppers & zucchini, insalata caprese, smoked salmon, & salumi 10/person
PESCE
grilled tiger shrimp & grilled calamari in a lemon garlic balsamic vinaigrette & octopus salad
12/person
The following "Primi" and "Secondi" menus are only a fair representation of what any particular evenings menu might be, so they are not set in stone. We change items on our menu almost daily, sometimes just a few dishes and sometimes all of them. It mostly depends on fresh available ingredients and what we are being inspired by at that moment.
These are some of the dishes we have been making lately and also some of the dishes we will be working on in the next month or so.
Primi
GNOCCHI TRE FORMAGGI
handmade in-house potato gnocchi + asiago + gorgonzola + parmesan + cream
GNOCCHI QUATTRO FUNGHI
handmade in-house potato gnocchi + porcini + poratabello + shiitake + cremini + blush sauce + fresh fennel, rosemary & thyme
PAPPARDELLE BOLOGNESE
wide egg pasta + slow braised tomato- meat sauce with stewed beef, pork, veal + freshly grated parmesan cheese
FETTUCCINE CON TROTA AFFUMICATO
Egg pasta + vodka blush sauce + smoked trout + sautéed spinach, red onion, garlic + asiago
BUCATINI A L ’AMATRICIANA
Traditional “Abruzzese” dish + spicy roasted tomato sauce + sautéed guanciale & red onion+ freshly grated pecorino cheese
Secondi
AGNELLO DUO
bourbon braised lamb shank + chargrilled lamb rack chops + vin cotto +
gnocchi Quattro formaggi + vegetable of the day
VITELLO FUNGHI
Veal scallopine + chardonnay-mushroom cream sauce + truffle oil
vegetable & potato of the day
OSSO BUCO
slow cooked veal shanks + reduced braising sauce of Chianti & veal stock
+ risotto Milanese + gremolata + vegetable of the day
PESCE SPADA
grilled swordfish steak + olive oil, capers, garlic, chile pepper, fresh herbs +
served over risotto milanese + vegetable of the day
TROTA
grilled trout filet + toasted almond-lemon-garlic brown butter sauce +
vegetable & potato of the day
RISOTTO PESCATORE
slow cooked Italian Arborio rice + shrimp + smoked trout + salmon + scallops +
lobster tail + monkfish + mussels + roasted tomatoes + mascarpone + lime + chile
oil
VEAL CHOP “SALTIMBOCCA”
grilled 10 oz. veal chop topped with fresh sage + roasted tomato + mozzarella +
prosciutto + served with satéed vegetables & “paglia e fieno” aglio e olio
Chefs Nick Politi (calabrese)Joseph Graziano(siciliano)
Capitano-Giovanni Cassano (abruzzese)
Consigliere-Marco Perri(calabrese)
Glossary
ricotta: a very soft cows milk cheese made here in Windsor
aglie e olio: sauteed garlic in extra-virgin olive oil
risotto milanese:a slow cooked Arborio rice dish with saffron
gorgonzola:a type of blue cheese made in northern Italy
guanciale: Italian cured bacon made from pork jowls
pecorino: a piquant sheeps milk cheese imported from central Italy
salsa verde:a mint & basil sauce with Dijon mustard, olives & capers
salsa rossa: a red pepper sauce with toasted almonds, herbs & lemon
scamorza:a mild Windsor made cows milk cheese similar to provolone
vin cotto: cooked wine, a thick syrupy balsamic wine reduction
tipo 00: a finely ground flour from Italy
Bolognese: coming from the city of Bologna in north-central Italy, where the meat sauce was invented & perfected
Calabrese:a native of or related to Calabria, the Italian penninsulassouthern most region
Abruzzesse:a native of or related to Abruzze, the region just east of Rome
Siciliano: a native of or related to the island of Sicily
