Updated: May 04, 2010

PRIMI

Cozze 15

Steamed mussels with sun-dried tomatoes, spicy banana peppers,

roasted garlic, red onion, fresh cilantro, white wine,

fresh lime, asiago cheese and cream

Calamari Ripieni 12

Char-grilled baby squid with a spicy stuffing of garlic, fresh cilantro,

crushed red chilli flakes and toasted breadcrumbs.

Served on creamy polenta with a black olive and tomato sauce

Polpetti di Granchio e Salmone 12

Toasted crab and salmon cakes served on

mixed baby greens with fresh mango salsa

SECONDI

Tonno 29

Fresh Ahi tuna filet in panko breading.

Smothered with a chipotle pepper and crab aioli.

Served on linguine noodles tossed in fresh marinara sauce

Wine recommendation: Gamay Noir, Blue Mountain,

Okanagan Valley, B.C., Canada (Bin 67 - $ 50)

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Salmone al Forno 26

Fire roasted wild coho salmon filet with chopped prawns, spinach

and shallots in a coconut-curry cream sauce.

Served with savory mashed potato

Wine recommendation: Pinot Noir, Mt.Boucherie

Okanagan Valley, B.C., Canada (Bin 882 - $ 50)

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Filetto d'Alibut 28

Fresh local halibut filet baked with blackberries,

green peppercorns, asiago cheese and white wine.

Served with seasonal vegetables and

fusilli pasta tossed in a three cheese sauce

Wine recommendation: Pinot Gris, Blue Mountain

Okanagan Valley, B.C., Canada (Bin 794 - $ 50)