Misticanza
Mixed greens and shaved fennel salad with a beet root vinaigrette, caramelized walnuts, clementines & grape tomatoes 14 (vg)
antipasto freddo
An Italian charcuterie board with roasted & marinated vegetables,
Italian salumi & cheeses, olives 26 (gf) (vgo)
Beef tips
Fried “petite tenderloin” (beef shoulder) with roasted
green pepper and a spicy “nduja” cream 19
cozze
P.E.I. mussels, white wine, tomato, garlic, chile pepper 22 (gf)
calamari & shrimp
Wood fire grilled/ arugula/ house-balsamic dressing 22 (gf)
tuna tartare & seafood salad
Sushi grade tuna, lemon-thyme aioli, capers/ octopus salad with cuttlefish,
shrimp, calamari & scallops 29 (gf)
baked eggplant & ricotta parmesan
wood fire baked panko breaded eggplant with ricotta, tomato, basil & parmesan 18
