Creamy tomato soup with basil  7.50

Giant calamari flash fried with spicy chili sauce  12.50

Blue lump crab cakes with pineapple mustard and cucumber ribbons  13.50

Beef carpaccio with reggiano, arugula and horseradish aioli  13.50

Oven fired brie stuffed with apple butter, sweet basil and truffle oil  12.00

Cashew chicken spring rolls with cilantro and miso vinaigrette  12.00

Baked bruschette with pesto, tomatoes, and fresh mozzarella  10.00

Prosciutto fritters with fontina, parmesan herbs and marinara  11.00

Caesar - shaved reggiano, garlic-croutons 9.50

Simple greens – sweet basil vinaigrette 9.00
add goat cheese  2.00

Fresh Mozzarella with tomatoes, balsamic reduction and mixed greens   13.00

Mezzaluna salad – with arugula & radicchio, artichokes, celery, mushrooms and reggiano  12.00

Pepperoni with roasted tomato sauce and mozzarella 13.50

Classic with mozzarella and sweet basil  14.00

Julienne veggies, basil pesto and mozzarella   14.50  
add chicken .or  rock shrimp….3.00  

Italian sausage with herb oil, roasted peppers, mushrooms and shallots   14.50

Prosciutto with mushrooms, arugula, truffle oil, reggiano and mozzarella   16.00

Basil pesto – roma tomatoes, pinenuts, olives, mozzarella and goat cheese  14.50
add chicken or rock shrimp ....3.00

Hawaiian – prosciutto, pineapple, jalapenos, roasted
tomato sauce and mozzarella  15.50

BBQ chicken – smoked chicken, sharp cheddar cheese and Texas cole slaw  15.50

Salsa verde marinated fish of the day with prawns, wild rice, asparagus and tomatoes 29.00

Pepper seared tenderloin with gorgonzola-greens, truffled potato croquette 29.50

Pan seared Scottish salmon with grilled vegetable
risotto & romesco sauce  28.50

Oven roasted free range chicken with sweet herb rub and parmesan and chive mashed potatoes  27.00

Steak and fries – hand cut 8oz New York strip with hand cut french fries  28.50

Beef short ribs over crispy gnocchi with spinach fennel and sweet red onion salad  28.00

Brined pork chop and braised country style ribs with arugula and a winter fruit chutney  26.00

Spaghettini - fresh tomatoes, sweet basil, roasted garlic, olive oil  1 3.50

Penne with rock shrimp, avocado, tomato, basil and three citrus crème   17.00

Mezzaluna’s hearty bolognese sauce with diced tomatoes, green onions and spaghettini  15.00

Broccoli and chicken linguini tossed with capers and chili flakes in a light garlic white wine sauce  14.50

Chicken parmigiana – tomato, basil, spaghettini, fresh mozzarella  18.00

Grilled veggie lasagna – with grilled vegetables and three cheeses  15.00

Mezzaluna mac & cheese – with white cheddar, mascarpone, parmesan & goat cheese  14.00

Chicken farfalle –  spinach, artichokes, grilled chicken, sun dried tomatoes, mushrooms in a sherry cream sauce.  15.50

parmesan and chive mashed potatoes  6.00

steamed broccoli  6.00

parmesan frites  6.00

grilled vegetable risotto  9.50