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THE OAKVILLE BEAVER Friday, Sept. 10, 1993 â€"10 SOUP OF THE DAY \NSALATE CAPRESE (tomato. bocconani *heese caper with basil olive oil dressing) PASTA GIARDINIERA (artichokes. fresh tomatoes, zucchini) BRUSCHETTA VEAL FORESTIERA (mushrooms, red peppers sauteed in wne) SOLE MEUNIER (white wine, lemon and herbs) (REME CARAMEL _ $300 | ‘,,. 2y | 5 | / â€" l . > Z .L:, .‘ C) entral â€" Southerm Italian cuisine fills the air in this cozy litle Trattoria located in east Oakville. Homemade pasta such as â€" orrecchiette, _ manicotti fiorentina, (rolled pasta with a fresh ricotta spinach filling), fusilli primavera, a twirled pasta with sautéed seasonal vegetables in a delicate tomato sauce and a sublime fettuccine in a smoked salmon sauce are just some of the a la carte suggestions. The veal dishes are just as original enticing: _ Vitello Forestiera, Vitello al limone. But the pollo zone linguine pescatore are the fortés of Neopolitan Chef Ciro Garofano â€" He maintains that the mediterranean cuisine he was brought up with is the simplest, healthiest and tastiest Italian Cuigine at its Finest! LINGUINE PESCATORE § 3 aarLic BUDsS $ 2 tosp EXTRA VIRGIN OLIVE OL ' 2 tosp DRY WHITE WINE FRESH HERBS TO TASTE (parsley, bOSl| salt, pepper) CALA $ 4 FRESH MUssELS > . [# 2 tosp. BABY CLAMS U 2 tosp_BABY SHRIMP â€"2JUMBO SHRIMPS més 2 cras LeGs $ 172 cup. FRESH LIGHT TOMATO SAUCE BJ 300 9 LNGUINE i meaticenceiâ€"â€" uENS e cuisine of all. This glows in the kitchen preparation, only fresh ingredients are used, â€" subtle flavors of light tomato sauce, trying always to avoid the heavy meat based sauces, he replaces them _ with _ the _ typical mediterranean flavours of basil, thyme, tomato and seasonal vegetables. The flavour scents emanate from his kitchen. Chef Ciro â€" invites the heartened mediterrean gourmet to sample his fare. The Pollo Zone, an original is one of the most delicate treatments of chicken breast I‘ve ever tasted. A hearty fatâ€"free chicken breast is sautéed in cognac _ and _ mushrooms, seedless grapes and a touch of spice. Cream 1 1s added to finish 23]8 ROYAL WINDSOR DRIVE (Al FORD DRIVE) â€"338â€"2001 @ * )/-,'F ‘to %Ji e Bud hppoito off this truly classic dish. Another insider from the chef is the fettuccine al _ salmon. Smoked Salmon is flambéed with vodka and simmered in a light tomato sauce and then tossed with fettuccine noodles. A _ superb combination _ of flavours. As for the décor, old world photographs mixed with Italian renaissance paintings within an artâ€"deco background produces an elegant simplicity. All this emphasizes the warn relaxing atmosphere as well as the efficient courteous service which makes the Trattoria Zone an ideal spot for any meal. Thus the Trattoria Zone‘s commitâ€" ment to its valued clientele. Written by J ulw Franklm