Aielli Restaurant

Daily Soup Creation

Seasonal fresh and ingredient inspired

Mista Salad

California baby greens in a cucumber roll with an organic olive oil & balsamic reduction
and a parmigiana crisp

Classic Caesar

Our own classic recipe with parmigiano shavings, prosciutto crisp and seasoned croutons

Spicy One Pan Calamari

With roasted tomatoes, chilies, garlic and caper berries

Atlantic Coast Rope Mussels

Pan steamed Atlantic Coast rope mussels sautéed with, garlic chillies, tomato
sauce splashed with white wine

Mushroom Medley Salad

A variety of fresh mushrooms sautéed in garlic, thyme, and olive oil, served over
wilted greens with a parmigiana goat cheese crumble

Aielli Terrine

A country pate with veal, pancetta, chicken liver and herbs, finished in a roasted
onion jelly, served with a red currant, Port and orange reduction

Beef Tenderloin Carpaccio

Seared beef tenderloin carpaccio with capers, lemon oil, red onion, grated parmesan,
rocket salad

Insalata di Mari

Our version features calamari, mussels, scallops, shrimp and lobster tail served
with marinated vegetables and a splash of lobster oil

Heirloom Tomato Caprese Salad

Vine ripened tomatoes, cucumbers, red onion, baby mozzarella,
fresh basil, sea salt, black pepper with an extra virgin olive oil drizzle

Piatto Aielli

Niagara artisan Berkshire prosciutto with bresaola, Genoa salami and
sopresatta, piave cheese and truffled honey

Trust the Chef

Three appetizer sampler

Peperoncino

Tomato sauce, house made Guanciale, roasted garlic, chillies, peppers and pecorino cheese

Legume

Heirloom tomato, peppers, zucchini and artichoke hearts topped with a 3 cheese blend

Canadaise 56

Red peppers, prosciutto, Yukon gold coins, red onions, thyme, coarse black pepper and
aged white Canadian cheddar

Margarita

12 hour tomatoes, fresh basil, baby mozzarella, rosemary and lemon infused sea salt
with an olive oil drizzle

Pizzetta Bianco

White sauce, mushroom sauté, spinach, caramelized onions, fresh thyme, goat cheese,
splashed with truffle oil

Aielli

Hot sopresatta with prosciutto, baby mozzarella, roast peppers, wilted spinach

Gnocchi Gorgonzola

Mamas handmade potato pillows in a rich blue cheese cream sauce

Spaghetti Carbonara

Sautéed pancetta with a black pepper egg cream sauce

Rice Noodles

Tossed with roasted garlic and rapini, sweet roasted bell pepper, with a light tomato
concasse sauce topped with air dried smoked Tuna shavings

Butternut Squash Medallions

Pasta filled with roasted squash in a light leek cream sauce

Angel Hair Pasta

Tomato and basil angel hair pasta with garden scallions, crispy vegetable julienne

Rotini di Pesto alla Genovese

Spiral shaped pasta with wilted spinach tossed in a toasted pinenut and
basil pesto sauce

Roasted Vegetable Lasagna

Fresh egg pasta with layers of roasted zucchini, eggplant, sweet bell peppers, with a
three cheese blend accompanied by a zesty béchamel and tomato sauce

Penne Arrabiatta

Spicy plum course tomato sauce topped with grilled Italian sausage and oven
baked olives

Tagliatelle

With beef long loin slivers pan seared with roasted garlic and 12 hour
tomatoes topped with arugula and finished with a spritz of truffle oil

Luigi's Pappardelle Bolognaise

Homemade, topped with slow cooked veal meat ragu sauce served with
fresh shavings of Grano Padano

Linguini Del Porto

Steamed mussels, calamari, shrimps and sea scallops in a garlicky tomato sauce

Fish of the Day

Market seasonally fresh fish - Market Price

Chicken Breast Limone

Tender chicken with a lemon and garlic white wine sauce with rosemary roast
potatoes and roast vegetable

Veal Scaloppini Napolitano

Tomato concasse with zucchini ribbons served with baked Ziti pasta overbaked
with an Italian cheese blend

Slow Braised Lamb Shank

Served in a red wine and tomato ragu over a white bean casserole with
root vegetables - Inspired by a spice rub provided by long time patron Wayne A

Berkshire Pork Loin Chop Milanese

Bone in, crispy breadcrumb coated served with crushed potatoes, Napa cabbage
and rapini with pork rib croutons, accompanied by apple chutney

Little Italy AAA Strip

A dry aged pan seared oven finished 10 oz Angus striploin served with Delmonico
butter and gorgonzola potato pie

Brome Lake Duck Trilogy

Slow seared duck breast Served medium rare with brandy blazed Foie gras,
candied orange zest and Duck leg confit, served with sweet potato mash

Roasted potatoes with rosemary

Gorgonzola scalloped potatoes

Roasted hot peppers in garlic oil

Rapini with sautéed garlic

Napa cabbage with pancetta and red onion