Olives al Forno- Castelvetrano, Picoline and Nicoise, olives oven roasted with garlic and extra virgin olive oil - 7
Emily Maggio’s Meatball- house tomato sauce, grated parmesan, served with casa panote- 8
Eggplant Rollatini- fried eggplant rolled and stuffed with ricotta, mozza, parmesan and basil, and cooked in our wood oven with house tomato sauce- 9
Pork Brasciole- hand-cut pork loin filled with onion, garlic, herbs and cheese, wrapped in prosciutto and simmered in red wine-tomato sauce- 10

The Raab- sautéed hot and sweet sausage, onion, mushrooms, broccoli raab, parmesan in a white wine garlic broth- 9

Fritti Misti- prosciutto, hot soppressata, salumi, slices of parmesan, house olives with crostini - 26

 

Baby Arugula (traditional)- fresh lemon, DOP olive oil, shaved parmesan reggiano- 8

Beet Salad- fire roasted beets, candied pecans, goat cheese, balsamic glaze- 9

Classic Caesar- crisp romaine and traditional Caesar dressing (optional anchovy) served with house crostini- 9

Just the Blues- shredded romaine, carrots, beets, house-made blue cheese dressing finished with flash-fried capers and pistachio dust- 10

Ronnie’s NY Chopped Salad- lettuce, tomatoes, cucumbers, onions, carrots, candied pecans, craisins, goat cheese and mozzarella in a balsamic vinaigrette- 10

 

Pasta e Fagioli (pasta fazool)- pasta and bean soup with onions, garlic, herbs, olive oil, stewed tomatoes, and soppressat- 6

Soup of the Day- ask your server for our seasonal vegetarian choice- 6

 

Sunday Dinner- Nonna’s Sunday pork ragu and love in a bowl- 16 (add 5 for meatball or brasciole)

Picea Lasagna- ground beef, hot and sweet sausage, ricotta, parm, and mozzarella layered between fresh pasta sheets and baked with our house tomato sauce- 15

Chicken Parmesan- boneless breaded chicken breasts fried and cooked in our signature tomato herb sauce topped with basil and mozza and served with rigatoni- 16

Uncle Johnny’s- pork pieces with sweet and hot sausage, peppers, onions and served with gnocchi- 15

Gnocchi- with prosciutto and peas in a tomato cream sauce- 16

Rigatoni alla Vodka- for those who prefer no meat- 14

 

Margherita- DOP San Marzano tomatoes, fior di mozzarella, basil,olive oil- 11‬

‪‪Pozzuoli- ‬‪little-neck clams, fior di latte mozzarella, olive oil, garlic, basil and lemon (red or white)- 15

‪‪Pozzuoli- little neck clams, oregano, garlic, lemon, olive oil and pecorino- 16
Capo- DOP San Marzano tomatoes, smoked provola, hot sopressata, red onion, fresh basil , finished with hot honey- 17
Lazzaroni- cinque di formaggio – fontina, gorgonzola, smoked mozza, fresh mozza and pecorino with fried sage leaves- 18
Maria Carolina- fior di latte, oven dried tomatoes, mushrooms, fried eggplant, basil and olive oil- 16
Bourbon- mozza, anchovies, chili, capers and parsley- 17
Ferdinand- long-cooked brocollini, roasted cherry tomatoes, fried bell peppers, caramelized garlic- 16
Tribunali- salsiccia alla Picea, carmelized onion and piave cheese ( this is a white pie)- 17

Vesuvius- DOP San Marzano tomatoes, fior di latte, prosciutto, argula and parmesan- 17

‪‪All of our pizzas are available for take-away‬, just text 416-804-4290 and we'll have it ready

Oils and condiments- chili, spicy garlic and oregano, red pepper chili flakes
‪

 

10 each

DESSERT PIES
Mascarpone and fig
Nutella and banana
Strawberries and cinnamon sugar

DESSERTS

Vanilla and Chocolate Cannoli
Tiramisu
NY Cheesecake with seasonal toppings

 

‪‬‪‪Espresso‬- 2.5

Cappuccino- 3.5

Americano- 3

Tea, regular or decaf- 2.5

‪"Hecho en Mexico" Mexican Coke- 3.5

Regular Coke, Diet Coke, Sprite, tonic, soda- 2.5
Ferrarelle mineral water from Campania- 4.5

San Benedetto flat water- 3.5
House-made ice tea- 2
Boylans- crème soda, gingerale, root beer- 3.5
San Pellegrino- aranciata, limonata, chinotto, rossa (blood orange), grapefruit- 3.5

BEER ON TAP
Mill St Brewery- Tankhouse, Organic, Bob’s Bearded and Belgium Wit- 5.5

BOTTLED BEER

Peroni, Mill Street Stock Ale and Organic- 6

BEER FLIGHTS

Sample 3 or 4 Mill Street beers: 3 way- 5, 4 way- 7

WHITE WINE
2010 Feudi di San Gregorio  Sannio Falanghina, Campania- 9/38
2011 Matto Pinot Grigio- Veneto- 9/38
2011 Trebbiano D’Abruzzo Masciarelli- Abruzzo- 32
2011 Pinot Bianco DOC, Peter Zemmer, Alto Adige.  Fresh, creamy textured with tropical fruit notes over citrus and blossom- 40
2011 Terre di Orazio Dry Muscat IGT, Cantina di Venosa, Basilicata- 38
Prosecco- Bel Star DOC, Veneto- 35

 

RED WINE
2009 Feudi di San Gregorio  Aglianico Rubrato, Campania IGT- 9/38
2010 Ca Del Doge Chianti DOGC, Tuscany- 10/40
2008 Baroli Barbera D’Alba, Piedmont- 37
2010 Cantine Delibori Valpolicella Ripasso, Veneto- 40
2009 Cantine Delibori-Amarone, Veneto/Valpollicella- 70
2010 Peter Zemmer Pinot Nero (pinot noir) DOC, Alto Aldige
2009 Frassina Rossa Organic IGT, Tuscany- 50

 

SPIRITS

Campari
Marquis de Villard Brandy
Tito’s Vodka
Crown Royal
Jack Daniels
Jameson Irish
Maker’s Mark Bourbon
Beefeater Gin
Appleton State Rum
Patron tequila
Dewar’s
Sambuca
Port
Limoncello

 

 

APPETIZERS

Crostini- with ricotta cheese drizzled with hot honey or burrata pomodoro- 10

 

SALADS

House Salad- mixed greens, celery hearts, green onions, cherry tomatoes in a balsamic vinaigrette- 7

Arugula Salad- traditional mix of arugula, lemon vinaigrette, and shaved parmesan-8

Beet Salad- roasted beets, goat cheese and candied pecans- 9

 

SOUP

Minestrone- 6
Pasta Fagoli- 6
Cream of Carrot- 8

 

PANUOZZO

Pizza dough baked in the oven until charred, sliced lengthwise, stuffed with a panoply of fillings and fired for a second time to meld all the flavours together. Very traditional cuisine of Campania- 9

Di Matteo- cheddar Cheese, red onion and sopressatta
Enzo – fior di latte, zucchini, olives, wood fired peppers, caramelized shallots, basil
Vomero- smoked salmon, mixed greens, roasted artichokes, green onion, caper vinaigrette
Michele- sausage, caramelized onions, scamorza cheese, and roasted peppers

 

TRIOS

Half panuozzo, small bowl of soup, and salad- 15
Upsize to full sandwich- +3

‬