Welcome to Da Vinci Bistro!

Lightly fried risotto rice balls stuffed  with mozzarella and topped with tomato confit. Served with Prosciutto  and a side of arugula salad with balsamic vinegar. Topped with shaved  Parmiggiano. 

Romaine lettuce tossed in a classic dressing.
Served with croutons, white anchovies and shaved Parmiggiano.
 

Apples stuffed with Gorgonzola, served over arugula and finished with balsamic reduction and roasted walnuts.

Tomatoes stacked with mozzarella burrata and basil. Topped with reduced balsamic vinegar. 

 Mesclun greens tossed with red onion, cucumber, strawberries, Feta cheese and pear vinaigrette. 

Our signature Prince Edward Island mussels in a  light broth of lemon, white wine, butter, and capers. 

Tempura battered calamari and spicy peppers.  Lightly fried and served with a roasted red pepper aioli and zucchini chips. 

 (Serves 2)
Sliced Prosciutto, Capocollo, Soppressata, Hard Provolone, Truffled Cheese, Pecorino Toscano,orange marmalade and olives.  

Sliced and breaded eggplant stuffed with Ricotta & Asiago.  Fried and topped with pomodoro sauce and Parmigiano. 

 Tossed with white wine and clams. 

(vegan option available, please ask your server)
Tossed in a slow cooked sauce of  tomatoes, ground sirloin and red wine. Topped with shaved Parmigiano Reggiano. 
 

 4-cheese tortellini sautéed with creamy spinach sauce and Italian sausage.

Sautéed herb seasoned chicken in a sauce of olives, capers, white wine and plum tomatoes. 

Tossed with calamari and mussels in a spicy red sauce.  Served with shrimp.  

Indian - Italian fusion ravioli stuffed  with  ricotta cheese, English peas and ginger then coated in a spicy  tomato cream sauce. Finished with a curry leaf pistachio pesto.
 

Sheets of lasagna layered with braised sirloin, Ricotta,  Mozzarella, Parmiggiano and tomato sauce. 

 Stuffed with butternut squash, Parmiggiano,  and Pecorino in a sage butter sauce. Topped with toasted Macadamia nuts.
 

 Tossed with wild mushrooms, garlic, sage  pesto, olive oil and a touch of butter.  Finished with Parmiggiano  cheese and white truffle oil.  

Stuffed with Prosciutto Cotto and Fontina  cheese. Served with roasted potatoes and baby carrots. Finished in a  creamy lemon sauce. 

Pan seared veal cutlet pounded with layers  of  sage and Prosciutto. Served with spinach and roasted potatoes in a  white wine butter sauce. 

(available gluten free for $3 upcharge)
Panko crusted boneless Bell Evan's chicken breast topped with
plum tomato sauce and melted mozzarella di Bufala. Served with a side of Rigatoni pomodoro.

Grilled and served with a potato cake and sautéed spinach. Finished with Chianti veal demi glaze reduction. 

 Served with a potato cake and sautéed spinach.  Finished with pistachio and basil pesto. 

Risotto slowly simmered with white wine, Mascarpone, Parmiggiano Reggiano and asparagus. With pan seared jumbo shrimp. 

14oz succulent steak, grilled and served  with roasted potatoes and asparagus. Finished with a fresh rosemary  garlic and butter sauce.

14oz, Grilled and served with roasted potatoes and broccoli. Finished with a lightly Truffled Porcini butter sauce. 

Grilled and served with roasted potatoes and  baby carrots. Finished in a Grand Marnier enhanced reduction. 

 8oz, Grilled and served with sautéed carrots and broccoli. Finished in an apple, mint and cumin reduction. 

Spaghetti Aglio Olio ($12) 

Spinach ($9)  

Broccoli ($9) 

Baby Carrots ($9) 

Asparagus ($9) 

Roasted Potatoes ($9) 

Potato Cake ($6)  

Meatballs ($8) 

Macaroni & Cheese ($15)    
Spaghetti with Tomato Sauce or Butter ($12) 

Spaghetti & Meatballs ($16)   

Mozzarella Sticks ($11)   

Fried Zucchini Sticks ($11)