Nico Risorante

Minestra di Lenticchie – imported French green lentil soup with olive oil & Sicilian spices 7

“Bruschetta” our homemade foccaccia bread, grilled and topped with marinated tomatoes 5

Grilled Lemon Shrimp Ceasar Salad with our house-made dressing, garlic croutons & parmesan 10

Grilled Calamari over mixed greens, with a lemon-garlic balsamic vinaigrette 10

Shrimp “Fritte” fried shrimp with a Sicilian sour-sweet tomato sauce over arugula with asiago cheese & sundried tomatoes 12

“Cozze” P.E.I. mussels steamed with white wine, garlic, chile pepper, oregano & tomato 10

Insalata Mista mixed greens, strawberries, cucumbers, tomatoes, red onion & a blueberry balsamic dressing 7

Baby Spinach Salad with smoked duck, toasted walnuts, blue cheese, cherry tomatoes and a white wine vinaigrette 9

“Caprese” fresh mozzarella over basil pesto & tomato with extra-virgin olive oil 9

Antipasto Freddo Platter (for two) Roasted eggplant, peppers, grilled zucchini & red onion, insalata caprese, marinated mushrooms, olives & sopressata 16

Antipasto Pesce Platter (for two) Grilled Tiger Shrimp & Calamari over radicchio & arugula with a lemon-garlic balsamic vinaigrette, and a side of Octopus seafood salad 20

Veal Scaloppine con Funghi Milk fed Veal cutlets sautéed in a four mushroom & white wine cream sauce with rosemary & thyme 24

Pollo Diavola – spicy wine braised chicken with olives, tomatoes & herbs, served over parmesan risotto 22

Involtini di Pollo breaded ricotta & spinach stuffed chicken breast with a brandy & herb cream sauce 22

Pesce Bianco Panko encrusted Pacific Whitefish filet lightly seared and baked, served with a spicy garlic & cucumber yogurt 22

Involtini di Salmone baked filet stuffed with Crab and topped with an asiago cheese cream sauce 26

Branzino alla Griglia grilled whole Striped Bass served over a seafood risotto with shrimp, mussels, calamari and scallops 29

“Osso Buco” al Chianti red wine slow braised veal
shank served in its own sauce over toasted orzo topped with a lemon & sea salt “gremolata” 27

Black Angus Beef Rib Eye grilled and topped with a rosemary-balsamic sauce & crispy onions 29

Agnello Ontario Lamb, marinated, grilled & topped
with “salsa Verdi” served with gnocchi in a parmesan
blush sauce 34

Fettuccine “Maria” My mothers own “Calabrese”
tomato sauce of fried eggplant & basil with freshly
grated parmesan 12

Spaghettini all’Amatriciana
Pasta in a spicy tomato sauce with guanciale, red onion and freshly grated pecorino romano cheese 14

Rigatoni “alla Bolognese” a slow cooked sauce in the traditional style, of ground veal, beef, pork, white wine, tomato, oregano and dried chile 15

Penne “Sorrentino” a tomato-basil sauce with fresh mozzarella, grilled chicken, onions & grape tomatoes 16

Gnocchi Quattro Formaggi Potato dumplings in a gorgonzola, asiago, mozzarella and parmesan cream 18

Penne “Salmone” egg pasta in a vodka blush sauce with fresh salmon, spinach, red onion, & asiago 18

Rigatoni “Tonno” a spicy “puttanesca” sauce with tomatoes, olives, capers, anchovy and fresh yellowfin Tuna 19

Lasagna Boscaiola made with braised beef shortribs, mushrooms & spinach 19

Linquine alla Nico an olive oil & white wine sauce with garlic, chile pepper, tomato, guanciale, mussels, shrimp, calamari, scallops and fresh littleneck clams 24

Garden Salad
Mixed green salad with red onions, cucumber, tomato, red wine vinaigrette

Spinach & Duck Salad
Baby spinach salad with blue cheese, toasted walnuts, smoked duck & pear vinaigrette

Caprese
Fresh mozzarella over pesto & tomato drizzled with extra-virgin olive oil

Steak Florentine
Grilled marinated Hanger steak over mixed greens and arugula, drizzled with balsamic reduction, Calabrese olive oil and shaved parmesan

Arugula: a type of leaf vegetable, and although often mistaken for a sort of lettuce, is in fact an herb, being a member of the mustard family.

Guanciale: is a kind of Italian bacon. Although ingredients for most pork products are taken from the belly, guanciale is prepared with pig’s jowl or cheeks. It is considered as a delicacy of Central Italy, particularly Umbria and Lazio. Ricotta: is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. Asiago: an Italian cheese whose flavor is reminiscent of sharp Cheddar and Parmesan.

Salsa Verdi: translates into “green sauce” and is made of fresh mint, parsley, basil, capers, anchovies, garlic, dijon mustard & olive oil

Gorgonzola: a blue veined Italian cheese made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages. The name comes from a small town near Milan, Italy where the cheese was first made.

Panko: Japanese breadcrumbs, made from wheat bread, that are lighter, flakier, crispier and have a more airy texture than western style breadcrumbs

Sopressatta: cured sausage with a delicate smoky aroma, made spicy in the Calabrian style

Chef: Nick Politi
Captain: Johnny Cassano

We are available for private parties or catering events upon request.