Mezzo Ristorante & Lounge Menu

crostini topped with marinated tomatoes, roasted red peppers, goat cheese, caramelized onions and fresh basil

P.E.I. mussels steamed with diced onions, white wine in a chili tomato sauce

arborio rice with ground beef, peas, mozzarella & parmesan cheese served with fresh tomato basil sauce

marinated grilled eggplant, roasted sweet peppers, artichokes, balsamic mushrooms, stuffed olives and caprese

sautéed tiger shrimp in a chili spiced tomato sauce

lightly floured calamari tossed with onions, herbs and served with chipotle aioli

goat cheese, artichoke and roasted red pepper spring rolls served with an avocado chutney, smoked mustard aioli and balsamic reduction

prosciutto, sopressata, Italian cheeses, cured olives and antipasto Calabrese

traditional egg drop soup with asiago prepared in a homemade chicken broth and extra virgin olive oil

fresh mixed greens, tomatoes, red onions, and cucumbers tossed in a white balsamic vinaigrette

crispy pancetta, homemade Caesar dressing, crisp romaine, croutons and asiago cheese

cherry tomatoes, basil pesto and fresh bocconcini cheese salad with extra virgin olive oil, sea salt and cracked pepper, drizzled with balsamic reduction

grilled Cajun shrimp, baby spinach leaves tossed with candied salted pecans, dried cranberries, red onions and goat cheese in an apple cider vinaigrette

grilled Cajun chicken with mixed greens tossed in a pineapple dressing topped with walnuts and shaved aged white cheddar

stuffed with squash and mutzu apple in a bacon sun dried tomato cream sauce

penne with chicken, prosciutto and spinach in a blush sauce

tagliatelle noodles with shrimp, scallops, mussels and calamari in a fresh tomato and white wine sauce

rigatoni noodles tossed with fresh vegetables, tofu, in garlic olive oil

potato dumplings tossed in a wild mushrooms brandy blush sauce topped with asiago cheese

fresh noodles layered with mozzarella, parmesan, tomato sauce and béchamel, topped with asiago cheese

pan seared chicken breastwith wild mushrooms in a white wine and lemon sauce served with mixed green salad

pan seared Provimi veal with wild mushrooms in a white wine and lemon sauce served with mixed green salad

breaded and baked topped with fresh tomato sauce and mozzarella cheese served with penne in a tomato basil sauce

breaded and baked topped with fresh tomato sauce and mozzarella cheese served with penne in a tomato basil sauce

cajun spiced and grilled topped with mango chutney and served over top of basmati rice and rapini

sesame encrusted Ahi tuna topped with a mango salsa served with baby spinach tossed with white balsamic asiago cheese dressing

two pieces of rosemary and oregano marinated grilled Australian lamb, served with a wild mushroom, pancetta risotto and finished with white truffle oil

lightly floured calamari tossed with onions, herbs and served with chipotle aioli

crostini topped with roasted sweet peppers, marinated tomatoes, goat cheese and caramelized onions

P.E.I. mussels steamed with diced onions, white wine in a chili tomato sauce

marinated grilled eggplant, roasted sweet peppers, artichokes, marinated mushrooms, stuffed olives and tomatoes topped with fresh bocconcini cheese

goat cheese, artichoke and roasted red pepper spring rolls served with an avocado mousse, smoked mustard aioli and balsamic reduction

sautéed black tiger shrimp with diced onions in a chili spiced homemade tomato sauce

pan seared sesame encrusted sushi grade Ahi tuna with a spinach and asiago cheese salad, topped with a mango chutney

arborio rice with ground beef, peas, mozzarella & parmesan cheese served with fresh tomato basil sauce

AAA beef tenderloin tips with caramelized onions marinated in a smoky mustard, topped with black peppercorns and aged white cheddar cheese

prosciutto, sopressata, Italian cheeses, cured olives and antipasto Calabrese

lightly floured calamari, shrimp and scallops tossed with onions, herbs and served with chipotle aiol

antipasto misto, bruschetta, gamberi arrabiata & calamari

traditional egg drop and parmesan soup prepared in a homemade chicken broth with fresh chives and extra virgin olive oil

fresh mixed greens, tomatoes, red onions, and cucumbers tossed in a white balsamic vinaigrette

crispy pancetta, homemade Caesar dressing, crisp romaine, croutons, and parmesan cheese

cherry tomatoes, basil pesto and fresh bocconcini cheese salad with extra virgin olive oil, sea salt and cracked pepper, drizzled with balsamic reduction

baby spinach leaves tossed with salted pecans, dried cranberries, red onions and goat cheese in an apple cider vinaigrette

potato dumplings tossed in a goat cheese, gorgonzola, asiago and fontina nutmeg cream sauce

tagliatelle noodles with shrimp, scallops, mussels andcalamari in a spicy tomato and white wine sauce

homemade fettuccine tossed with chicken, prosciutto, sun-dried tomato and spinach in a basil pesto blush sauce

spaghetti with pancetta and prosciutto, tossed in an egg yolk, parmesan cream sauce

rigatoni noodles tossed with fresh vegetables, tofu in garlic olive oil

penne noodles tossed with red onions, red peppers and black tiger shrimp in a brandy blush sauce crowned with a 6oz lobster tail

spaghetti with homemade beef meatballs in an oven roasted tomato sauce topped with warm bocconcini and grilled prosciutto

fresh noodles layered with mozzarella, parmesan, tomato sauce and béchamel topped with asiago cheese

rigatoni with ‘AAA’ beef tenderloin with bacon, peppers, and mushrooms in a brandy, gorgonzola blush sauce

pan seared chicken breast in a wild mushroom, white truffle cream sauce, served with daily accompaniments

veal shank slowly braised in a red wine, vegetables and tomato sauce served over saffron risotto

Canadian AAA beef short ribs dry rubbed and braised, topped with a whiskey demi glaze served with daily accompaniments

pan seared chicken breast with oven dried cranberries, wild mushrooms, red onion, goat cheese in a Galliano cream sauce served with daily accompaniments

rosemary and oregano marinated grilled Australian lamb served with a wild mushroom, pancetta risotto and finished with white truffle oil and sea salt

pan seared ‘AAA’ beef tenderloin in a in a cabernet sauvignon reduction with fresh local mushrooms topped with crispy onions and daily accompaniments

Cajun spiced grilled salmon topped with a mango chutney, accompanied by mascarpone basmati rice and daily vegetable

pan seared sesame encrusted sushi grade Ahi tuna with a mango chutney and accompanied by mascarpone basmati rice and daily vegetable

pan seared European Sea Bass fillet with fire roasted tomatoes, basil and lemon zest, accompanied by mascarpone basmati rice and daily vegetable

Served with side of vegetables and potato

Served with side of vegetables and potato

lightly floured calamari tossed with onions, herbs and served with chipotle aiol

crostini topped with roasted sweet peppers, marinated tomatoes, goat cheese and caramelized onions

P.E.I. mussels steamed with diced onions, white wine in a chili tomato sauce

sautéed tiger shrimp with diced onions in a chili spiced homemade tomato sauce

marinated grilled eggplant, roasted sweet peppers, marinated mushrooms, stuffed olives and tomatoes topped with fresh bocconcini cheese

goat cheese, artichoke and roasted red pepper spring rolls served with an avocado mousse, smoked mustard aioli and balsamic reduction

pan seared sesame encrusted sushi grade Ahi tuna with a spinach and asiago cheese salad, topped with a mango chutney

arborio rice with ground beef, peas, mozzarella & parmesan cheese served with fresh tomato basil sauce

AAA beef tenderloin tips with caramelized onions marinated in a smoky mustard, topped with black peppercorns and aged white cheddar cheese

lightly floured calamari, shrimp and scallops tossed with onions, herbs and served with chipotle aioli (serves two)

antipasto misto, bruschetta, gamberi arrabiata & calamari (serves two)

raditional egg drop and parmesan soup prepared in a homemade chicken broth with fresh chives and extra virgin olive oil

fresh mixed greens, tomatoes, red onions, and cucumbers tossed in a white balsamic vinaigrette

baby spinach leaves tossed with salted pecans, dried cranberries, red onions, and goat cheese in an apple cider vinaigrette

crispy pancetta, homemade Caesar dressing, crisp romaine, croutons, and parmesan cheese

cherry tomatoes, basil pesto and fresh bocconcini cheese salad with extra virgin olive oil, sea salt and cracked pepper, drizzled with balsamic reduction

potato dumplings tossed in a goat cheese, gorgonzola, asiago and fontina nutmeg cream sauce

tagliatelle noodles with shrimp, scallops, mussels and calamari in a spicy tomato and white wine sauce

homemade fettuccine tossed with chicken, prosciutto, sun-dried tomato and spinach in a basil pesto blush sauce

spaghetti with pancetta and prosciutto, tossed in an egg yolk, parmesan cream sauce

rigatoni noodles tossed with fresh vegetables, tofu in garlic olive oil

penne noodles tossed with red onions, red peppers and black tiger shrimp in a brandy blush sauce crowned with a 6oz lobster tail

spaghetti with homemade beef meatballs in an oven roasted tomato sauce topped with warm bocconcini and grilled prosciutto

fresh noodles layered with mozzarella, parmesan, tomato sauce and béchamel topped with parmesan cheese

rigatoni with 'AAA' beef tenderloin with bacon, peppers, and mushrooms in a brandy, gorgonzola blush sauce

veal shank slowly braised in a red wine, vegetables and tomato sauce served over saffron risotto

Canadian AAA beef short ribs dry rubbed and braised, topped with a whiskey demi glaze served with daily accompaniments

pan seared chicken breast with oven dried cranberries, wild mushrooms, red onion, goat cheese in a Galliano cream sauce served with daily accompaniments

rosemary and oregano marinated grilled Australian lamb served with a wild mushroom, pancetta risotto and finished with white truffle oil and sea salt

pan seared 'AAA' beef tenderloin in a in a cabernet sauvignon reduction with fresh local mushrooms topped with crispy onions and daily accompaniments

Cajun spiced grilled salmon topped with a mango chutney, accompanied by mascarpone basmati rice and daily vegetable

pan seared sesame encrusted sushi grade Ahi tuna topped with a mango chutney, accompanied by mascarpone basmati rice and daily vegetable

pan seared European Sea Bass fillet with fire roasted tomatoes, basil and lemon zest, accompanied by mascarpone basmati rice and daily vegetable