Dinner

INSALATA

INSALATA CAESAR 17

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

INSALATA AGNOLOTTI  17

Roasted butternut squash filled agnolotti with fresh arugula, grape tomatoes, roasted peppers, cucumber, crumbled goat cheese feta and avocado aioli

FUNGHI ARROSTO 19

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 19

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

FORMAGGIO di CAPRA 19 

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 13

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 alla SCOTTADITO   28

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

CALAMARI 26

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

ANTIPASTI di POLPETTE  20

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

CAPESANTE e TONNO AFFUMICATO  28

Local cold smoked albacore tuna, thinly sliced with seared Hokkaido scallops. Served with a marinated seaweed, tomato and cucumber salad and ginger soy dressing

COZZE 25

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 20

Bocconcini mozzarella cheese, tomatoes and fresh basil

MAIALE 24

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

SALAME  23

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

ANATRA  24

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

PASTA

LINGUINE MARCO POLO 29

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

POLPETTE della CASA  32

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

CRESPELLE di VERDURA     27

 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.

CANNELLONI di MAIALE   29

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 GAMBERI con TONNO  40

Linguini noodles tossed with Ahi tuna, chopped prawns, julienne vegetables, ginger, garlic, honey and soy. 

LINGUINE CAPESANTE 42

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

FUSILLI con SUGO di MANZO  32

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

SPAGHETTI CARBONARA  45

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  42

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

PESCE

TONNO  42

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

TROTA IRIDEA di MARE  42

Pan roasted island raised steelhead filet with prosciutto and leeks.  Served on white beans with grape tomatoes, cucumber, peppers crumbled goat cheese feta and avocado aioli.

CARNE e POLLO

CARRE d’AGNELLO  58

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

CERVO  52

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  49

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

MAIALE  42

Pan roasted pork tenderloin medallions with gorgonzola cheese, grapes, peppercorns, marsala and cream. Served with mashed potatoes and seasonal vegetables

POLLO APPOLLONIA  42

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  48

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  55

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