Mezzo Ristorante & Lounge
$$ • Italian • Mediterranean • Canadian
Opens on Wednesday
Lightly floured calamari. Served with chipotle aioli.
Crostini topped with roasted sweet peppers, marinated tomatoes, goat cheese, and caramelized onions.
P.E.I. mussels steamed with an extra virgin olive oil, white wine, and chili tomato sauce.
Sauteed black tiger shrimp in a chili spiced homemade tomato sauce.
Marinated grilled eggplant, roasted sweet peppers, marinated mushrooms, stuffed olives, and tomatoes topped with fresh bocconcini cheese.
Mild Italian sausage with peppers and onions. Served in a basil tomato sauce topped with shredded Asiago cheese.
Goat cheese, artichoke, and roasted red pepper spring rolls. Served with a pineapple chutney, smoked mustard aioli, and balsamic reduction.
Pan seared sesame encrusted sushi grade ahi tuna with a spinach and asiago cheese salad, topped with a mango bell pepper chutney.
Arborio rice with ground beef, peas, white wine, mozzarella, and parmesan cheese. Served with fresh tomato basil sauce.
Serves two. Prosciutto, sopressata, Italian cheeses, cured olives, and antipasto calabrese.
Seared ocean scallops on a bed of arugula with crispy prosciutto and a roasted chili aioli.
Puree of squash, apple, and spiced with curry. Served with a walnut croquette and thyme.
Traditional egg drop, parmesan soup prepared in a homemade chicken broth, with fresh chives, and extra virgin olive oil.
Ditali noodles with onions and kidney beans in a fresh tomato broth.
Fresh arugula, grape, tomatoes, red onions, and cucumbers. Tossed in a white balsamic vinaigrette.
Baby spinach leaves tossed with salted pecans, dried cranberries, red onions, and goat cheese in an apple cider vinaigrette.
Mezzo Caesar Salad
Homemade Caesar dressing, crisp Romaine, croutons, and parmesan cheese.
Roma tomatoes, basil pesto, fresh Buffalo mozzarella cheese salad with extra virgin olive oil, sea salt, and cracked pepper, drizzled with balsamic reduction.
Home made ravioli stuffed with roasted butternut squash, Mutsu apple in a bacon, and sun dried tomato cream sauce.
Four Cheese Gnocchi
Potato dumplings tossed in a goat cheese, gorgonzola, Asiago, fontina nutmeg cream sauce, and baked in the oven.
Homemade egg noodles with shrimp, scallops, mussels, and calamari in a fresh tomato and white wine sauce.
Homemade fettuccine tossed with chicken, prosciutto, sun dried tomato, and asparagus in a basil pesto blush sauce.
Manicotti stuffed with wild mushrooms, spinach, goat cheese, and ricotta cheese in a vodka blush sauce topped with asiago cheese.
Lobster Penne Pasta
Penne noodles tossed with red onions, red peppers, and black tiger shrimp in a brandy blush sauce crowned with a 6 oz lobster tail.
Spaghetti with homemade beef meatballs in an oven roasted tomato sauce topped with warm bocconcini and grilled prosciutto.
Pasta e Rapini
Tagliatelle pasta tossed with Italian sausage, toasted pine nuts, peppers, onions, and rapini tossed with garlic and olive oil.
Arborio rice with clams, mussels, calamari, shrimp, and scallops in a fresh tomato sauce.
Fresh noodles layered with mozzarella, parmesan, tomato sauce, and bechamel, topped with arugula.
Provimi Veal Funghi
Pan seared veal scaloppini in a wild mushroom and white truffle cream sauce. Served with daily accompaniments.
Pan seared chicken breast in a wild mushroom and white truffle cream sauce. Served with daily accompaniments.
Veal shank slowly braised in a red wine, vegetables, and tomato sauce. Served over vegetable risotto.
Pan seared provimi veal topped with prosciutto, sage and fontina cheese accompanied by fettuccine in a fresh tomato sauce.
Bacon wrapped chicken breast stuffed with oven dried cranberries, wild mushrooms, ricotta, onions, and goat cheese in a galliano cream sauce. Served with a accompaniments
Rosemary and oregano marinated grilled Australian lamb. Served with a wild mushroom, pancetta risotto, and with white truffle oil and salt.
Pan seared ‘AAA’ beef tenderloin in a cabernet sauvignon reduction with fresh local mushrooms and accompaniments.
16 oz ‘AAA’ reserve rib steak in a creamy horseradish and smoked mustard sauce. Served with accompaniments.
Shrimp and crab stuffed salmon filet, served over mascarpone basmati rice accompanied by a limoncello saffron cream.
Pan seared sesame encrusted sushi grade ahi tuna with a mango bell pepper chutney, accompanied by mascarpone basmati rice, and daily vegetables.
Fresh North Atlantic cod in a tomato, white wine, onion stew on a bed of basmati rice, and topped with calabrese olives.
Layered ladyfinger cookies with liquor and espresso flavoured mascarpone cheese and topped with chocolate.
Richly presented with ice cream, warm chocolate ganache, toasted pecans, and caramel drizzle.
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