Grilled Italian bread with fresh diced tomatoes, basil and extra-virgin olive oil.

Warm Italian sesame bread with garlic-herb butter.

Chef Ciccio's antipasto selection: home-made frittata, fresh asparagus wrapped in prosciutto, salami stuffed with ricotta cheese, organic arugula topped with goat cheese and pancetta, kalamata olives, sun-dried tomatoes, marinated artichokes, spicy grilled eggplant, grilled zucchini and roasted peppers (selection may vary)

Eggplant Parmigiana: Baked layers of tender fried eggplant, mozzarella cheese and tomato-herb sauce.

Lightly fried calamari rings and tentacles with a fresh tomato and basil dipping sauce.

A Zio Gigi's favourite: Calamari rings and tentacles sautéed with fresh tomato, basil, garlic and white wine and served with our warm garlic-herb bread.

Deep-fried Kalik beer-battered jumbo shrimp over a nest of fried julienne of zucchini served with a garlic mayonnaise dipping sauce.

Fresh Canadian mussels steamed with a white wine and garlic and accompanied by our warm garlic-herb bread.

Portobello mushroom stuffed with blue crab meat and roasted red peppers with a red pepper sauce.

Chef's home-made soup of the day.

Beef tenderloin carpaccio with mixed salad greens, arugula and sliced mushrooms with shaved parmesan and an olive oil and lemon dressing.