Reservation Line: 250 361-0028

Dinner

INSALATA

INSALATA CAESAR  10 

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

INSALATA MISTA  9

Mixed baby greens dressed with a light balsamic vinaigrette, toasted pine nuts, tomato and cucumber

FUNGHI ARROSTO  13

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

INSALATA CAPRESE  15 

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

FORMAGGIO di CAPRA  13

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  9

Vine ripened tomato soup with basil pesto and Bocconcini cheese

AGLIO ARROSTO e CAMBOZOLA  13

Fire roasted garlic bulb served with fresh baked rosemary flatbread and a wedge of cambozola cheese

CAPESANTE e TONNO AFFUMICATO  16 

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

CARPACCIO  17 

Thinly sliced raw beef tenderloin, arugula, shaved Parmigiano Reggiano, balsamic reduction and garlic toast 

COZZE  17

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

SALSSICA con POLENTA  15

Char grilled Chorizo sausage, roasted peppers and soft cheese polenta with basil pesto

 
PIZZA
 
Traditional thin crust pizza from our open flame oven

MARGHERITA  16

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE  18

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

SALAME 17

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

PROSCIUTTO e SALTIMBOCCA 18

Thinly sliced prosciutto, saint agur blue cheese and fried sage, topped with arugula and a squeeze of lemon

PASTA

LINGUINE MARCO POLO  21 

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

MELANZANE al FORNO  20 

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  21

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

CANNELLONI di MAIALE  21

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

LINGUINE con FRUTTI di MARE  24

Linguine noodles tossed with prawns, mussels, scallops, tomatoes, garlic, chili flakes, leeks, white wine and parsley

CANNELLONI e GRANCHIO  21 

Roasted butternut squash, asiago cheese cannelloni served on a bed of grilled vegetables and coconut curried lentils.  Served with crab cakes, topped with cilantro pesto

POLPETTE di CARNE e SALSICCIA  22

House made meatballs and chorizo, braised with tomato sauce and fresh basil  served with spaghetti aglio e olio (Chilli flakes, parsley and garlic) arugula and grated pecorino cheese

PESCE
 

TONNO  30

Seared Ahi tuna loin, topped with crispy Humboldt squid, served with refried white beans, salsa verde, and chipotle aioli

CIOPPINO  27

Traditional seafood stew.  Peppers, chilies, tomatoes, tuna, clams, mussels, and prawns.  Served with grilled flatbread and cilantro pesto                       

RISOTTO al NERO di SEPPIA  24

Squid ink risotto baked with clams, panko crusted Humboldt squid, slow roasted sweet peppers, lemon zest and parsley

 
CARNE e POLLO

CARRE d’AGNELLO  44 

Dijon and horseradish crusted rack of Australian lamb.   Served with garlic roasted potato wedges and pan jus

OSSO BUCO  33

Braised veal shank, served on soft cheese polenta, with parsley, lemon gremolata

SCALOPPINE di MAIALE  29

Crispy panko crusted pork tenderloin scaloppini, baked with thinly sliced Prosciutto and gruyere cheese.  Served with three cheese fusilli

BISTECCA con FUNGHI  38

Char grilled beef tenderloin scaloppini with Marsala and mushrooms.  Served over spaghetti carbonara

COSTOLETTE di AGNELLO  37

Char grilled double bone Australian lamb chops, garlic roasted potato wedges, goat cheese feta, sweet peppers, cucumber, tomato and olive tapenade

CERVO  37

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

CASSOULET  34

Char grilled double bone Australian lamb chops, garlic roasted potato wedges, goat cheese feta, sweet peppers, cucumber, tomato and olive tapenade

POLLO APPOLLONIA  29

Pan roasted chicken breast with prawns, bacon, tomatoes, roasted garlic, marsala and basil.  Served with three cheese fusilli

FILETTO di MANZO  40 

Pan seared center cut beef tenderloin steak, with brandy peppercorn sauce. Served with scallop potato

Add Saint Agur blue cheese 4

Carne e pollo selections are served with seasonal vegetable

 

 

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