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Reservation Line: 250 361-0028

Dinner

INSALATA

INSALATA CAESAR  14

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

INSALATA MISTA  12

Mixed baby greens dressed with a light balsamic vinaigrette, toasted sliced almonds, tomato and cucumber

FUNGHI ARROSTO 16

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  16

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

FORMAGGIO di CAPRA  16

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  12

Vine ripened tomato soup with basil pesto and Bocconcini cheese           

AGLIO ARROSTO e GORGONZOLA  16

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

COZZE    22

Steamed mussels with sun-dried tomatoes, spicy banana peppers, roasted garlic, red onion,  fresh cilantro, white wine, lime, asiago cheese and cream            

CAPESANTE e TONNO AFFUMICATO  19

Seared scallops and thinly sliced smoked ahi tuna, served with a marinated seaweed, tomato and cucumber salad 

CALAMARI  17

Crispy fried, sliced tender Humboldt squid with chorizo, arugula, roasted peppers, tomatoes, creamy polenta and spicy bread crumbs

 
PIZZA
 
Traditional thin crust pizza from our open flame oven

MARGHERITA  19

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE  20

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

SALAME 20

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

BRASATE e SPINACHI  20

Braised beef short rib, roasted onions, spinach, bacon and Gruyere cheese.

PASTA

LINGUINE MARCO POLO  25

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

MELANZANE al FORNO  24

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

FUSILLI con SUGO di MANZO  25

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

CANNELLONI di MAIALE  25

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  24

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

CANNELLONI e CAPESANTE  35

Roasted butternut squash and asiago cheese cannelloni served with seared Hokkaido scallops, coconut curry and topped with cilantro pesto

SPAGHETTI CARBONARA  35

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

PESCE

TONNO  34

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

CIOPPINO  36
Traditional seafood stew with halibut, tuna, prawns, mussels, peppers, onions, tomatoes and chili flakes

FRUTTI di MARE della CASA  34
Prawns, mussels and scallops tossed in white wine, cherry tomato, leeks, red onion and linguine noodles

FILETTO d’ALIBUT  39

Fresh local halibut baked with a blackberry green peppercorn, balsamic reduction, topped with asiago cheese and served on three cheese fusilli pasta

CARNE e POLLO

CARRE d’AGNELLO  50

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

GRIGLIATA di CARNE 40

Braised beef short rib, crispy duck confit and a lamb chop served with mashed potatoes, wilted spinach, smoked bacon and lentils.

SPIEDINI al FORNO 35

Open flame roasted skewers of marinated pork tenderloin, chicken breast and tiger prawns.   Served on grilled vegetables and potatoes with roasted cashews and chipotle aioli.

OSSO BUCO  40

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

POLLO APPOLLONIA  35

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

CERVO  47

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

FILETTO di MANZO  47

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

Add Saint Agur blue cheese 4

 

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. 

 

 

 

ALL INGREDIENTS MAY NOT BE LISTED FOR EACH DISH. GUESTS WITH FOOD ALLERGIES OR OTHER DIETARY CONCERNS SHOULD PLEASE INFORM THEIR SERVER PRIOR TO ORDERING