• Home
  • Take & Bake cooking instr
  • Menu
    • Italian 3 course Cuisine
    • Lunch Menu
    • Appies
    • Soup and Salad
    • Pastas
    • Entrees
    • Brick Oven Pizza
    • Dessert
    • Children's menu
  • Beverages
    • Bar Menu
    • Wine List
  • Gallery
  • Catering
  • About Us
  • Contact Us
  • More
    • Home
    • Take & Bake cooking instr
    • Menu
      • Italian 3 course Cuisine
      • Lunch Menu
      • Appies
      • Soup and Salad
      • Pastas
      • Entrees
      • Brick Oven Pizza
      • Dessert
      • Children's menu
    • Beverages
      • Bar Menu
      • Wine List
    • Gallery
    • Catering
    • About Us
    • Contact Us
  • Home
  • Take & Bake cooking instr
  • Menu
    • Italian 3 course Cuisine
    • Lunch Menu
    • Appies
    • Soup and Salad
    • Pastas
    • Entrees
    • Brick Oven Pizza
    • Dessert
    • Children's menu
  • Beverages
    • Bar Menu
    • Wine List
  • Gallery
  • Catering
  • About Us
  • Contact Us

Italian 3 Course Cuisine from $33.00

Choice of Course #1

Caesar Salad

or

Garden Salad

or

Minestrone Soup

 


Choice of Course #2

1. Lasagna alforno

33

Baked with bolognaise sauce and 3 cheese   

2. Manicotti Combo

35

fresh pasta tube filled with spinach, herbs & cheeses, then baked with marinara sauce& mozzarella. Served with a side of Penne in mushroom rosé sauce (Vegetarian)                            

3. Cannelloni & Tortellini Combo

36

veal, chiekcn & cheese filled cannelloni, baked with marinara & mozzarella. Served with tortellini rosé                   

4. Eggplant Parmesan

35

served with basil pesto linguine (vegetarian)  

5. Baked Fillet of Chicken Parmigiana

36

served with a side of linguini  rosé                                                                                           

6. Seafood Cannelloni

38

 topped with a grilled prawn and served with a side of smoked salmon linguini       

7. Veal Parmigiana

40

with linguini basil- rosé sauce or roasted rosemary potatoes & vegetables      

8. veal Pizzaiola

41

pan-fried in olive oil with bell peppers, sweet onion, Sicilian green olives & mushrooms in red wine marinara with a side of pesto Mafalda or potatoes & vegetables                                                                              

9. Grilled BC Sockeye

42

oven grilled fillet topped with lemon aioli & capers with a side of garlic prawn linguine alfredo                                                


Choice of Course #3

New York style cheesecake with drizzled Chocolate or

 

Panna Cotta topped with wild berries in red wine reduction or

 

French Vanilla Ice Cream drizzled with Mango purée or Caramel

 

Add a footnote if this applies to your business

Copyright © 2023 Pasta Polo and Brick Oven Pizza - All Rights Reserved.