Antipasto

Zuppa 13.00 

Chef’s choice of daily soup

Bruschetta (VG) 12.00  

Topped with mozzarella cheese and baked on a French baguette

Cozze Al Curry (GF) 19.00 

PEI mussels steamed in a spicy curry cream sauce with red onion & Malibu rum

Cozze Al Vino Bianco (GF) 18.00 

PEI mussels steamed with white wine, garlic, fresh tomato & basil

Calamari (GF) 20.00 

Grilled squid with a sundried tomato pesto tossed with capers & chorizo sausage served on braised kale

Carpaccio 24.00 

Gremolata marinated center cut beef tenderloin, arugula, shaved parmigiano, sliced radish, drizzled with horseradish crema and truffle oil

Funghi Arancini (VG) 16.00 

Mushroom arancini balls on arugula with a lemon olive oil drizzle

Antipasto Misto (for 2) 26.00 

Mixed Italian meats, cheeses, grilled vegetables & olives

Insalata

Verde (GF)(VG) 16.00 

Baby spinach, kale, spring mix and shredded cabbage, heirloom carrots, English cucumber, fresh pear, goat cheese & sunflower seeds, drizzled with Feige’s Honey Mustard Vinaigrette

Caprese (GF) 16.00 

Sliced fresh roma tomatoes & bocconcini cheese sprinkled with fresh basil, olive oil & balsamic reduction on a bed of mixed greens

Dolce (GF) (VG) 16.00 

Mixed greens with roasted red peppers, walnuts, black olives, gorgonzola cheese & cherry tomato, tossed in honey, olive oil & balsamic vinaigrette

Caesar 14.00   

Crisp romaine lettuce tossed in our house-made Caesar dressing with smoky bacon & croutons, topped with shaved parmigiano (add grilled chicken 5.00)

Warm Funghi (VG) 17.00 

Exotic mushrooms baked with parmigiano & walnut crust, served on arugula tossed in a white balsamic & olive oil vinaigrette

Burrata (GF) 20.00 

Soft Burrata cheese on a bed of arugula with roasted root vegetables, crispy prosciutto, toasted almonds, pomegranate molasses

Pizza

Margherita 21.00  

Tomato, fior di latte, basil

Quattro Stagioni 27.00  

Olive oil, garlic, mozzarella, bocconcini, smoked scamorza, asiago

Di Lusso 26.00  

Tomato, mozzarella, pepperoni, green pepper, mushroom

Bianca 29.00  

Olive oil, garlic, mozzarella, lemon roasted potatoes, red onion, smoked salmon, capers & dill

Toscana 27.00  

Tomato, mozzarella, prosciutto, gorgonzola, mushrooms

Apollo 27.00  

Tomato, mozzarella, mushroom, pepperoni, bacon, green olives, sweet red peppers

Maria 27.00  

Tomato, mozzarella, spicy Calabrese salami, arugula, sundried tomato, black Infornati olives, hot peppers, basil

Carciofo (VG) 27.00  

Pesto, goat cheese, artichokes, sundried tomato, grilled zucchini, basil

Prosciutto Manghi 26.00  

Tomato, mozzarella, prosciutto, mango, red onion, chili oil

All Pizzas are 12”. *Olives have their pits.* Pesto or Extra Virgin Olive Oil can be substituted for Tomato Sauce. Pesto is nut free.

Tesoro Traditionals

Spaghetti Pomodoro con Polpette 22.00

Baked Sicilian meatballs tossed in our roma tomato sauce topped with fresh basil & shaved parmigiano

Lasagna 24.00

Layered with meat, ricotta cheese, roasted red peppers & baby spinach, topped with mozzarella cheese & baked in our roma tomato sauce

Penne Arrabbiata 24.00

Spicy chorizo sausage tossed with hot peppers, spicy roma tomato sauce & extra virgin olive oil. Substitute for chicken breast $3

Conchiglie Ripieno (VG) 27.00

Shells stuffed with Ricotta and Spinach. Topped with button mushrooms & mozzarella cheese, baked in a rosé cream sauce

Fettuccini Alla Carbonara 27.00

Tossed with peas, sweet red onion, mushrooms & bacon, in a creamy parmigiano sauce

Pollo Parmigiano 32.00

Lightly breaded chicken breast baked with mozzarella cheese, served with fettuccini pasta tossed in roma tomato sauce

Farfalle con Gamberi 32.00

Tossed with Tiger Shrimp, sun dried tomatoes, artichoke hearts, hot peppers, arugula & goat cheese in white wine, Basil pesto & olive oil

Pollo Suprema 34.00

Chicken breast stuffed with goat cheese, sundried tomato and basil served with housemade ricotta gnocchi tossed in a light pesto cream sauce & seasonal vegetables

Penne a La Massa 32.00

Penne pasta tossed in a curry cream sauce with sundried tomatoes, zucchini, peas, red onion & mango topped with goat cheese. Choice of grilled chicken or spicy chorizo sausage

Chef’s Dinner Features

Funghi Ravioli (VG) 35.00  

House-made ravioli in a gorgonzola cream sauce with green apple, walnuts, red onion & baby spinach

Cioppino Di Pesce 38.00  

Fresh fish, scallops, shrimp & mussels in a seafood broth with fennel, lemon potato & anise. Side apple, cucumber and jalapeno slaw

Pappardelle Al Ragu 38.00  

Fresh housemade pappardelle, beef tenderloin, red onion, mushroom, Demi glaze, gherkin, topped with crema and crispy leeks

Salmone Toscana (GF) 36.00  

Braised in cream sauce with sundried tomato, spinach, lemon potato, herbed rice pilaf, acorn squash and topped with crispy capers

Vitello Alla Marsala 40.00 

Tender veal scallopini sautéed with mushrooms & onions in a Marsala cream sauce, served with garlic mashed potatoes & seasonal vegetables

Osso Bucco 42.00  

Braised bone marrow, parmesan risotto, blistered cherry tomatoes accompanied with a red wine ragu

Desserts

Cannoli 9.00

Homemade pastry filled with a sweet ricotta cheese & chocolate, topped with hot fudge & toasted almonds

Tiramisu 10.00

Lady finger cookies dipped in espresso & brandy, layered with a mascarpone cheese custard dusted with dark cocoa

Carrot Cake 10.00

Our two layer caked filled with rum soaked raisins, butter cream cheese icing topped with toasted walnuts

Flourless Chocolate Cake 10.00

Rich chocolate torte topped with sour cream dollop and a dust of pistachio, dates and apricots

Lemon Tart 10.00

Homemade pastry filled with sweet tart lemon curd, drizzled with raspberry compote

Tartufo Royale 9.00

Hand rolled chocolate gelato with a raspberry sorbet filling, dusted with dark cocao

Affogato 8.00

Vanilla gelato topped with espresso & your choice of liquor (Frangelico, Grand Marnier, Baileys)

Assorted gelatos & sorbets