7 Numbers

POLENTA ORGANICO CON SALSICCIA

Pan seared organic polenta cake with spicy Italian sausage and goat cheese and drizzled with basil oil

CALAMARI

Pan-fried New Zealand squid served with fresh lemon wedge

FUNGHI CALDO

Warm cremini and oyster mushrooms with organic spinach and cubed Italian D.O.P gorgonzola and roasted garlic

INSALATA DI RUCOLA

Baby arugula with Marinated Ontario roasted red peppers and goat cheese

TUNA CRUDO

Seasoned Canadian and sustainable albacore tuna served raw with a salsa verde of parsley, basil, green onion, capers and cucumber green

POLIPO E GAMBERI

Moroccan octopus and sustainable white gulf shrimp with herbed pepper purée on organic miners lettuce

CAPRESE

Organic heirloom tomatoes with locally made buffalo mozzarella topped with a first pressed Tuscan olive oil and torn basil

LINGUINE

Linguine with cauliflower, onions and fried bread crumbs

LASAGNE

Homemade lasagna filled with ground veal and mozzarella

RIGATONI

rapini sausage ragout, tomato and basil

INVOLTINI ALLA GRIGLIA

USDA beef sliced thinly and rolled with shaved Reggiano and asparagus on Romano bean ragout

AGNELLO COI PISELLI E CIPOLLE

Lamb shank braised in white wine with rosemary, peas and onions

MAIALE

Grilled Ontario Italian cut bone-in pork loin served on caramelized red peppers and shallots

INVOLTINI ALLA GRIGLIA

USDA beef sliced thinly and rolled with shaved Reggiano and asparagus on Romano bean ragout

POLPETTE DI ROSA

Rosa's famous veal meatballs baked in our tomato sauce

PALMUGIANE CON SUGO

Pan-fried eggplant baked with Romano cheese and tomato sauce

COSCE D'ANATRA

Roasted Newmarket sexy duck leg cooked with rosemary and white wine

CECI ED AGLIO

Chickpea mash with roasted garlic, oregano, tomato, onions and chili oil served with arugula walnut pesto

INSALATA ITALIANA

Mixed Onatrio greens with a red wine vinegarette

PEPERONI ARROSTITO

Roasted and peeled Red peppers marinated in olive oil, garlic and parsley

RAPINI

Grilled Rapini