First Courses
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Mussels Fra Diavolo$17Fresh ‘Icy Blue” mussels from Prince Edward’s Island sautéed with shallots and garlic, deglazed with white wine, and simmered in a spicy marinara sauce. Finished with butter and fresh basil. Served with garlic toast. (GF with no bread)
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Burrata and Heirloom Tomatoes$15A mix of freshly diced, pickled, and blistered tomatoes tossed with imported Italian olive oil, red vinegar, and fresh basil. Topped with creamy Burrata cheese and garnished with balsamic glaze. Served with garlic toast. (GF with no garlic bread)
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Calamari Frito Misto$24Mixed garden vegetables and domestic calamari marinated, dusted with seasoned flour, and flash-fried. Tossed with sea salt, crushed red pepper, and diced lemon confit.
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Eggplant Rollatini$14Tender eggplant sliced, battered, and pan-fried. Rolled around whipped ricotta, fresh herb, and Parmesan filling. Covered in San Marzano tomato sauce, topped with fresh mozzarella, and baked. Finished with olive oil, crispy basil, and Grana Padano cheese.
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Flash Fried Oysters$21Six fresh shucked oysters marinated with herbs, cracked pepper, and lemon zest. Lightly dusted and fried, served on fresh lemon aioli, garnished with microgreens and caviar.
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Smothered Meatballs$14Sterling silver ground beef and Fontanini ground sausage blended into rustic meatballs, pan-fried, and simmered in marinara sauce. Topped with extra sauce, mozzarella, Parmesan, and crispy basil.
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Beef Carpaccio$24Espresso-rubbed beef tenderloin sliced paper-thin and served raw. Garnished with whipped Parmesan crema, porcini dust, and shallot rings.
Salads
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Chopped romaine hearts, homemade Caesar dressing, and fresh grated Grana Padano Parmesan. Tossed with warm garlic bread croutons. (GF with no croutons)
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Can't "Beet" This Salad (GF)$15Roasted golden and red beets, poached asparagus, and roasted red peppers tossed with white balsamic and Campari vinaigrette. Served over whipped goat cheese and herb spread, garnished with toasted pistachios and microgreens.
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Italian Wedge (GF)$14Crispy wedge of lettuce topped with creamy Gorgonzola and herb dressing, blistered cherry tomatoes, crispy prosciutto, pickled onions, and banana pepper rings. Garnished with crumbled Gorgonzola.
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Main Courses
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Fresh pasta sheets with seasoned ricotta cheese mix, Italian cheese blend, and slow-cooked Bolognese meat sauce. Baked in San Marzano tomato sauce and topped with melted mozzarella.
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Seabass Campari$59Chilean seabass pan-seared and topped with crushed orange and herb crust. Served over risotto verde with peas, asparagus, and baby spinach. Garnished with Campari, orange, and cream reduction. (GF with no crust)
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Rigatoni and Vodka Sauce$26Sautéed shallots, San Danielle prosciutto, mixed wild mushrooms, and baby peas deglazed with Ketel One vodka. Simmered with crushed San Marzano tomatoes, cream, and Calabrian chiles. Finished with Parmesan cheese and fresh basil.
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Grandma’s Sunday Gravy$32Slow-cooked shredded beef short ribs, mild Italian sausage, and meatballs simmered in tomato gravy. Served over fresh pasta, topped with ricotta cheese, Parmesan, and crispy basil.
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Linguini Pescatore$48Mussels, clams, shrimp, calamari, and lobster tail meat sautéed with garlic and deglazed with white wine. Simmered in a spicy seafood and tomato sauce. Served over tuxedo pasta and garnished with fresh basil. (Gluten-free pasta available)
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Chicken breast sautéed with wild mushrooms and shallots in Marsala wine sauce. Finished with butter and fresh herbs. Served with broccoli rabe and roasted potato medley.
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Northside’s Potato Gnocchi and Beef Tenderloin$42Beef tenderloin seared and sautéed with roasted mushrooms, garlic, and shallots. Deglazed with Sherry wine and light truffle cream sauce. Tossed with baby spinach, caramelized Yukon gold potato gnocchi, and Parmesan cheese.
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Chicken breast breaded with Parmesan and herbed focaccia crumbs, pan-fried, and simmered in marinara sauce. Topped with Grana Padano and mozzarella, served over spaghetti, and garnished with crispy basil.
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Veal Chop Marsala’ish$59Bone-in veal rib chop, pan-seared and roasted. Served with imported spaghetti sautéed in garlic and olive oil with broccoli rabe. Topped with wild mushrooms, shallots, and prosciutto in Marsala wine sauce.(GF if sub potato hash for pasta)
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Tuscan Style Ribeye (GF)$6922 oz prime beef, seasoned with sea salt and cracked pepper, broiled for a charred crust. Finished with fresh herbs, preserved lemon, and olive oil. Served with Italian-style potato hash and roasted asparagus.
