Lightly seasoned with a hint of citrus breading then deep-fried to a golden brown.

The traditional first course of a formal Italian meal. Share a wide assortment of hors d'oeuvres.

A traditional Italian rustic soup made with tomatoes, garlic, leeks, stockand Italian bread.

A delicious cup of lentil minestrone.

Our simple yet fresh salad creation of fresh mixed California greens, grilled large shrimp, then sprinkled with pine nuts, shaved parmesan and topped with our house vinaigrette.

Cool and refreshing baby kale and radicchio tossed in our signature creamy dressing with a hint of aged balsamic, caramelized pecans, asiago and chicken breast.

Vegetarian. Warm days on the Mediterranean call for a refreshing salad. Ours is prepared with crisp lettuce, plump tomatoes, cucumbers, scallions, cannellini beans, kalamata olives, then sprinkled with goat cheese.

We start with a bed of fresh baby spinach, add radicchio, red onions, mushrooms, then fresh filet of salmon. On top of that are pecans, aged asiago and balsamic vinaigrette.

Our chef has a special passion for salad. He mixes farm fresh red and green leaves, tosses in hearts of palm and sliced red onions, then tops it with gorgonzola and caramelized pecans.

Prepared the way they have been doing it in northern Italy for generations. We layer pasta then a hearty meat ragu and blend in mozzarella then it's baked to perfection.

Vegetarian. Choose from one of our three favorite kinds of pasta.

Vegetarian. whole-wheat angel hair pasta blended generously with wild mushrooms, crisp asparagus, roasted garlic and sweet bell peppers sprinkled with pine nuts and fresh Parmesan.

Known for its zesty taste and colorful presentation, our version of this classic uses jumbo shrimp, sliced avocado, cilantro, ripe tomatoes, red onions, cetriolini-spicy. All tossed with penne pasta.

This is a very popular dish throughout Italy, especially its central regions, including Rome and further south in campania. Ours features baby clams sauteed with Italian herbs in white wine with a slice of lemon.

A twist on a traditional favourite our chefs fill ravioli with ground veal, garden spinach, ricotta, in either a pesto cream or Rossini sauce.

Vegetarian. perfectly prepared fettuccini with a delicious cream Parmesan sauce with seasonal.

Vegetarian. Who doesn't love the all-time Italian favorite pizza topped with our robust house tomato sauce and a combination of mozzarella and fontina cheeses!

Vegetarian. Our hand-tossed dough is topped with red-ripe Roma tomatoes and fresh-picked basil for a simple, but delicious traditional Italian favorite.

We take chunk tomatoes and fresh cilantro, then add red onions and sweet cetriolini, topped with grilled chicken.

The perfect lunch combo-our rich tuscan tomato and cannellini bean soup with our signature aldino's.

We have perfected our version of this classic Italian dish with succulent sauteed medium shrimp, firm crimini mushrooms, Italian herbs and a tangy lemon wine sauce.

A light tilapia filet encrusted with potato and covered with a buttery sherry beurre Blanc sauce on a bed of sauteed vegetables. Served with pasta and sauce.

Vegetarian. Crimini mushrooms add a delicious flavor to our penne pasta, plus we toss it with extra virgin olive oil, roasted garlic, plump plum tomatoes, basil, and gorgonzola.

Aldino's version this Italian classic is something to be experienced. Ours is served with seasoned chicken, vegetables and pasta.

This is a traditional Italian favourite. We tenderize chicken breast, then lightly coat and saute with mushrooms and capers to perfection.

Roasted wild mushroom ravioli, topped with aldino's classic meatball and Rossini sauce.

The spicy house tomato sauce this dish is intended to pack a punch of flavor. Served with roasted eggplant, black olives, bowtie pasta, and chicken.

Our chefs have come up with a special lunch trio. Chicken Parmesan, veal and spinach cannelloni and pasta alla pomodoro all at one serving-enjoy.

The light dish. Fresh spinach, red onions, slices of prosciutto and cream Parmesan tossed with bowtie pasta.

We bring in large gulf shrimp fresh from the docks. Then we saute these enormous delicacies in white wine with vegetables and pasta and add lemon for a refreshing zest.

We start with tender, juicy chicken breast, toss in sun dried tomatoesand a handful of crimini mushrooms. To complete the mouth-watering recipe we cover it in tarragon cream and gorgonzola cheese.

We bring salmon fresh from the icy waters, these generously sized fillets and bathe it in our caper dill cream and vegetables.

Vegetarian. Slices of fresh from the farm eggplant dipped in egg, bread crumbs and spices. Then oven-baked with our signature sauce and mozzarella cheese. Served with spaghetti.

The traditional first course of a formal Italian meal. Share a wide assortment of hors d'oeuvres for two.

Thinly sliced beef carpaccio, topped with garden-fresh arugula and parmigiano-reggiano.

Hand made mozzarella with slices of fresh tomatoesand sprigs of basil.

Start with cream cheese bruschetta then layer sliced smoked pacific salmon, finally top with capers and red onions.

The ultimate sampler platter, with a variety of cheese, sopressata salami and seasonal fruit paired expertly by our chef.

Enjoy the freshest and most delicious servings from the sea and combined into one remarkable sampler. Sweet crab on bruschetta, savory smoked salmon, marinated shrimp, calamari and a delicious salmon cake.

Vegetarian. Eggplant thinly sliced and grilled. Then we stuff it with delicious goat cheese, arugula, red bell peppers, topped with balsamic dressing.

Vegetarian. A favorite from Italy-grilled bread delicately rubbed with garlic and topped with marinated tomatoes, arugula and shaved Parmesan.

Vegetarian. For the kitchens of Tuscany we've combined portabella mushrooms, red onions, with polenta, topped warm balsamic dressing.

Lightly seasoned with a hint of citrus breading then deep-fried to a golden brown.

Then treat yourself to a little of each calamari fritti, grilled prawns, beef tender kebab and grilled polenta.

Flown in from the cool waters surrounding Prince Edward Island, these mussels are prepared in sauce.

Our own special recipe of succulent shrimp sauteed with robust gorgonzola in a tarragon cream sauce.

A traditional Italian rustic soup made with tomatoes, garlic, leeks, stock, and Italian bread.

A delicious cup of lentil minestrone.

This creamy delight is smooth and lightly seasoned to bring out the tomato and herbs.

Start with a bed of greens, add in fresh crab meat and avocadoand finish it with a mango vinaigrette.

Our chef has a special passion for salad. He mixes farm fresh red and green leaves, tosses in hearts of palm and sliced red onions, then tops it with gorgonzola and caramelized pecans.

Our simple yet fresh salad creation of fresh mixed California greens and endive. Then sprinkled with pine nuts, shaved Parmesan and topped with our house vinaigrette.

Cool and refreshing baby kale and radicchio tossed in our signature creamy dressing with a hint of aged balsamic, caramelized pecans and asiago entree size.

A bed of baby spinach and leafy radicchio, mixed with red onions, aged asiago, with a balsamic vinaigrette dressing.

Vegetarian. Slices of fresh from the farm eggplant dipped in egg, bread crumbs and spices. Then oven-baked with our signature sauce and mozzarella cheese. Served with spaghetti.

Delicate penne pasta mixed with seasoned chicken breast, sweet peas, with a generous serving of rosini vodka sauce and asiago cheese.

A twist on a traditional favorite our chefs fills ravioli with ground veal, garden spinach, ricotta, in a sauce.

Vegetarian. Our chef takes fresh crimini mushrooms, sautes them in extra virgin olive oil and garlic, then tosses in sweet plum tomatoes and finishes it with basil and gorgonzola.

The light dish. Fresh spinach, red onions, prosciutto, and cream Parmesan tossed with bowtie pasta.

Vegetarian. Perfectly prepared fettuccine with a virtual farmers market of seasonal vegetables nestled in aldino's famous Alfredo sauce.

Whole-wheat angel hair pasta blended generously with wild mushrooms, crisp asparagus, roasted garlic and sweet bell peppers sprinkled with pine nuts and fresh Parmesan.

We start with spicy fennel sausage and red peppers pour that over wide pasta, then top this delicious creation with Rossini sauce and goat cheese.

Prepared the way they have been doing it in northern Italy for generations. We layer pasta then a hearty meat ragu and blend in mozzarella and ricotta then it's baked to perfection.

Vegetarian. Our hand-tossed dough is topped with red-ripe Roma tomatoes and fresh-picked basil for a simple, but delicious traditional Italian favorite.

Vegetarian. Who doesn't love the all-time Italian favorite pizza topped with our robust house tomato sauce and a combination of mozzarella and fontina cheeses!

We take chunk tomatoes and fresh cilantro, then add red onions and sweet cetriolini, topped with grilled chicken.

This is the best from the farm. We combine arugula, thinly sliced prosciutto and fresh mozzarella to create a taste that will make you smile.

Johnny created something special when he added sausage, salt cured Italian bacon, avocado, then added jalapeno for a kick.

An Italian favourite using buttery arborio rice and chicken. Then we fold in spinach, mushrooms, robust fontina cheese and drizzle it with saffron cream.

The term "parmigiana" comes from the northern Italian city of Parma. But our version of this Italian classic is something to be experienced. Ours is served with season chicken, vegetables and pasta.

We start with tender, juicy chicken breast, toss in sun dried tomatoes, a handful of crimini mushrooms. To complete the mouth-watering recipe we cover it in tarragon cream and gorgonzola cheese.

Thin slices of tender veal with a light batter. We saute this with lemon, butter, wine, mushrooms and artichoke hearts. The result is a mouthwatering dish you'll tell your friends and family about.

We start with the most tender, aged center cut beef tenderloin filet. Then we add our secret combination of spices. Finally, we grill it to perfection.

We start with the most tender, aged center cut beef tenderloin filet. Then we add our secret combination of spices. Finally, we grill it to perfection.

The word saltimbocca in this classic Italian recipe. Great combination of flavors. Tender veal stuffed with thinly sliced prosciutto and robust smoked mozzarella finished with a mushroom marsala sauce.

A favorite of Tuscan cuisine, we use only certified black angus New York strip, grill it to your exact liking then add sangiovese, mushrooms, with a side of potatoes del giorno.

Aldino's trout alla piccata recipe lends itself well with a mild fresh trout. The flavor becomes even more exceptional with sauteed artichoke hearts and mushrooms.

We bring salmon fresh from the icy waters, these generously sized fillets and bathe it in our caper dill cream.

Sauteed gulf shrimp tossed with tangy sun-dried tomatoes and asparagus in an Alfredo sauce, gently laying on a bed of buttery angel hair pasta.

We bring in large gulf shrimp fresh from the docks. Then we saute these enormous delicacies in white wine and add lemon for a refreshing zest.

This is a must for seafood lovers. A generous portion of sweet crab meat is wrapped it in a tender salmon filet over herbed orzo. The flavour is accentuated with a lemon and white wine sauce. Topped with farm fresh asparagus.

We bring you the freshest shrimp, fish, mussels, clams, crab claws of the sea with this dish. It comes in a tangy Italian tomato and leek broth and served with linguini.

Known for its zesty taste and colourful presentation, our version of this classic uses jumbo shrimp, sliced avocado, cilantro, ripe tomatoes, red onions, cetriolini. All tossed with penne pasta.