Dinner

INSALATA

INSALATA CAESAR  17

Crisp romaine lettuce with traditional caesar dressing, shaved parmiagiano and house-made croutons

PANZANELLA  16

Toasted parmigiano, garlic croutons and arugula tossed with vine ripened tomatoes, cucumbers, red onion, extra virgin olive oil, kalamata olives, basil and balsamic vinegar

FUNGHI ARROSTO 19

Portabella mushroom in a focaccia crumb and herb crust, baked with garlic butter, prosciutto, sun-dried tomatoes, sliced almonds and parmigiano.  Sliced and tossed with baby spinach, crispy capers and balsamic vinaigrette

INSALATA CAPRESE  19

Buffalo mozzarella cheese, vine-ripened tomatoes, mixed olives, fresh basil, extra-virgin olive oil, cracked black pepper and balsamic reduction

FORMAGGIO di CAPRA  19

Hazelnut-crusted goat cheese, baked in our open flame oven and served on a salad of mixed baby greens with poached pear, sun-dried cranberries and a lemon, pear and port-wine dressing

ZUPPA e ANTIPASTI

ZUPPA di POMODORO  13

Vine ripened tomato soup with basil pesto and bocconcini cheese

AGLIO ARROSTO e GORGONZOLA  19

Fire roasted garlic bulb served with fresh baked rosemary flatbread and Gorgonzola cream cheese

TONNO CARPACCIO  26

Wild BC albacore, cold smoked tuna thinly sliced served on potato latke topped with fresh arugula and horseradish creme fraiche

GAMBERI della CASA  25

Tiger prawns with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion, fresh cilantro,  lime, asiago cheese and cream topped with fried potatoes, arugula, parmigiano and crushed chili flakes

CALAMARI  26

Crispy fried, Humboldt squid with chorizo, arugula, roasted peppers, tomatoes, creamy polenta and chipotle aioli. Ideal to share

ANTIPASTI di POLPETTE 19

Crumbled fennel sausage, house made meatballs, roasted peppers and tomato sauce over creamy polenta

COSTELETTO di AGNELLO alla SCOTTADITO    27

Char grilled tandoori marinated lamb chops served with onion fritters, cucumber yogurt and fresh cilantro

PIZZA

 
Traditional thin crust pizza from our open flame oven

MARGHERITA  20

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE  24

Pulled pork, blackened chicken breast, chorizo, pineapple, smoked cheddar and chipotle aioli

SALAME  23

Genoa salami, rosemary ham, sun dried tomato, banana peppers and asiago cheese

ANATRA  24

Shredded duck confit, roasted onions, spinach, smoked bacon and Gruyere cheese. 

PASTA

LINGUINE MARCO POLO  28

Linguine noodles mixed with chicken breast, toasted cashews, mango, fresh basil and pimentos in a creamy lemon sauce

POLPETTE della CASA  31

House made meatballs braised in tomato sauce and topped with pesto spaghetti

MELANZANE al FORNO  27

Fresh pasta folded over breaded eggplant, roasted mushrooms, garlic confit, asiago and gruyere cheese, baked in a tomato basil cream sauce topped with spinach

CANNELLONI di MAIALE  28

Fresh pasta filled with pulled pork and mozzarella, baked with savoy cabbage and smoked bacon, cream, topped with a balsamic, granny smith, apple compote

SPAGHETTI al FUOCO  27

Spaghetti noodles tossed with almonds, olive oil, garlic, chipotle peppers, cherry tomatoes, arugula and Parmigiano-Reggiano

FUSILLI con SUGO di MANZO  30

Fusilli pasta in a slow-cooked Bolognese meat sauce, baked with mozzarella, spinach and fresh basil

SPAGHETTI CARBONARA  44

Spaghetti noodles with smoked bacon, garlic, parsley, peas and parmesan cheese in a lemon cream sauce, topped with slices of char grilled beef tenderloin, mushrooms and arugula

LINGUINE CAPESANTE  41

Seared scallops, smoked bacon, mushrooms, onions, leeks, fresh lemon and cream

CANNELONI e GRANCHIO  30

Roasted butternut squash and asiago canneloni served with a local crab cake, coconut curry, cilantro and mango salsa

FRUTTI di MARE della CASA  41

Prawns, clams and halibut tossed in white wine, cherry tomato, leeks, crushed chili flakes, garlic red onion, lemon parsley cream and linguine noodles

 

PESCE

TONNO  41

Panko crusted Ahi tuna, cooked rare with chili flakes. Served over spaghetti aglio e olio, and topped with goat cheese, roasted red peppers and chipotle aioli

FILETTO d'HALIBUT  46

Fresh local halibut baked with a blackberry green peppercorn, balsamic reduction, topped with asiago cheese. Served on three cheese fusilli

SPAGHETTI PUTTANESCA  30

Spaghetti tossed with traditional puttanesca sauce, Ahi tuna and artichokes

CARNE e POLLO

CARRE d’AGNELLO  57

Dijon and horseradish crusted rack of Opal Valley, Australian lamb.   Served with minted pea risotto and pan jus and seasonal vegetables

CASSOULET di CARNE  48

Char grilled Opal Valley lamb chops and duck leg confit served on braised white beans, chorizo sausage, artichokes, sun-dried tomatoes, black olives and goat feta

SCALOPPINE di MAIALE  40

Crispy panko crusted pork scaloppini, baked with prosciutto, gruyere cheese and sage.  Served with three cheese fusilli

POLLO APPOLLONIA  40

Pan roasted chicken breast with prawns, bacon, tomato, roasted garlic, marsala wine and basil.  Served with three cheese fusili and seasonal vegetables

OSSO BUCO  48

Braised veal shank, served on saffron risotto with parsley and lemon gremolata

CERVO  52

Seared venison loin scaloppini, sour cherries, pickled ginger, balsamic vinegar and green peppercorns.  Served with roasted butternut squash and asiago cheese cannelloni

FILETTO di MANZO  54

Pan seared center cut beef tenderloin steak, with brandy peppercorn sauce.   Served with crispy fingerling potatoes and seasonal vegetables

Add blue cheese 5       Add garlic prawns  10

 

PLEASE NOTE: 

All ingredients are not listed for each dish.  Guests with food allergies or other dietary constraints should inform your server prior to ordering.