Dinner

INSALATA

INSALATA CAESAR  18

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

CARPACCIO DI MANZO  24

Raw thinly sliced beef tenderloin, served with crispy butternut squash agnolotti, arugula, shaved parmesan, and balsamic reduction

FUNGHI ARROSTO  20

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  21

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

FORMAGGIO di CAPRA  21 

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  14

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

COSTELETTO di AGNELLO  29

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

CALAMARI  27

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

ANTIPASTI di POLPETTE  21

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

GAMBERI  24

Jumbo garlic prawns, mixed peppers, cherry tomatoes, Parsley,  lemon chipotle aioli, garlic rosemary flat bread 

COZZE  26

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

PIZZA

 
Traditional thin crust pizza from our open flame oven

MARGHERITA  21

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE  25

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

SALAME  24

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

ANATRA  25

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

PASTA

LINGUINE MARCO POLO  30

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

POLPETTE della CASA  34

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

CANNELLONI di MAIALE  30

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 PUTTANESCA  38

Spaghetti noodles tossed Ahi Tuna, chorizo sausage, anchovy, garlic, capers, black olives, crushed chili and vine ripened tomato sauce

LINGUINE CAPESANTE  44

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

FUSILLI con SUGO di MANZO  33

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

SPAGHETTI CARBONARA  46

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

FRUTTI di MARE della CASA  44

Prawns, mussels and halibut tossed in white wine, tomato, leeks, garlic, red onion, lemon parsley cream and linguine noodles

SPAGHETTI AL FUOCO  29

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

CRESPELLE di VERDURA     28

 Portabella mushrooms, tomatoes, eggplant, garlic confit, fresh sage, mozzarella and parmesan cheese stuffed in roasted red pepper crepes.  Baked in a creamy tomato sauce and wilted spinach.

PESCE

TONNO  44

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’ALIBUT  52 

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

CARNE e POLLO

CARRE d’AGNELLO  59

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

CERVO  51

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

MISTO di CARNE  52

Char grilled Opal Valley lamb chops, chorizo sausage and shredded duck confit served with fingerling potatoes and a warm spinach salad with prosciutto, shallots, artichoke, balsamic vinegar and shaved parmesan

SCALOPINNE di MAIALE  44

Crispy panko crusted pork tenderloin scaloppini, baked with prosciutto, gorgonzola cheese and sage, served with roasted fingerling potatoes

POLLO APPOLLONIA  43

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

GAMBO d’AGNELLO  49

Lamb shank braised in red wine, fresh rosemary, kalamata olives, artichokes and sundried tomatoes. Served on mashed potatoes and topped with horseradish crème fraiche 

FILETTO di MANZO  57

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