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Reservation Line: 250 361-0028

Dinner

INSALATA

INSALATA CAESAR  16

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

PANZANELLA  15

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 18

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  18

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

FORMAGGIO di CAPRA  18

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  18

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

CAPESANTE e TONNO AFFUMICATO  28

Wild BC albacore cold smoked tuna thinly sliced with Hokkaido scallops. Served with a marinated seaweed, tomato and cucumber salad 

CALAMARI  25

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

ANTIPASTI di POLPETTE 18

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

BEEF CARPACCIO    30

Thinly sliced raw beef tenderloin and arugula with horseradish creme fraiche, potato latke and balsamic reduction 

 

PIZZA

 
Traditional thin crust pizza from our open flame oven

MARGHERITA  19

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE  23

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

SALAME 22

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

ANATRA  23

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

PASTA

LINGUINE MARCO POLO  27

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

MELANZANE al FORNO  26

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  27

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  26

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

FUSILLI con SUGO di MANZO  29

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

CANNELLONI e GRANCHIO  27

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

SPAGHETTI CARBONARA  39

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  40

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

PESCE

FILETO d'HALIBUT  45

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

SALMONE  42

Almond crusted sockeye salmon served on baby greens, garlic mashed potatoes and mango salsa

PAELLA della CASA   38

Arborio rice, Manila clams, prawns, chorizo sausage, saffron, peppers and red onion topped with arugula and parmigiano

CARNE e POLLO

CARRE d’AGNELLO  53

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

CASSOULET di CARNE  47

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  38

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

POLLO APPOLLONIA  38

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

GAMBO di AGNELLO  42

Lamb shank braised in red wine and rosemary, served with garlic mashed potatoes and seasonal vegetables. Topped with creme fraiche

CERVO  49

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  49

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

Add blue cheese 4       Add garlic prawns  9

 

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