soup of the day
grilled fresh mozzarella wrapped with prosciutto and radicchio in a cherry vinaigrette
dungeness crab and rockshrimp cake with dill and caper aioli finished with roasted citrus zest
grilled calamari steak served with a fennel and oven roasted roma tomato coulis and topped with a dried tomato and fennel compote
beef tenderloin carpaccio with shaved Parmigiano Reggiano, local baby arugula and white truffle essence
fresh Salt Spring Island mussels in a pink peppercorn, marguez sausage and white wine cream
Caesar salad – the classic
Mixed seasonal greens with a cranberry champ vin and toasted almonds and crumbled chevre
fresh water buffalo mozzarella with vine ripened tomatoes, fresh basil and extra virgin olive oil
a combination of four pastas: Fettucine Ghiottone, Penne Arrabiatta, Fusilli Tartufate and Linguine Pesto
handmade fusilli with shaved beef tenderloin, fresh tomato, arugula and Parmigiano reggiano
linguine with baby rockshrimp and peas in a tarragon rosato sauce topped with citrus tarragon gremolata
penne with asparagus tips, tagiasche olives, fresh tomato, in a white wine tomato sauce topped with toasted pine nuts
for Italians only
Ravioli filled with wild mushrooms, mascarpone cheese and white truffle oil, in a light procini cream
minced beef, veal and pork in a red wine tomato ragout and shaved parmigiano reggiano
rack of lamb with black currant and port demi
roasted beef tenderloin topped with a panko crusted gorgonzola croquette served with wild mushroom ragout
pistachio crusted wild Alaskan black cod with a fire roasted pepper sauce
marinated de-boned Cornish game hen grilled with riviera herbs, garlic and peperoncino
Grilled wild B.C. salmon with a Dungeness crab, saffron and cannellini bean ragout
roasted veal medallions with a cognac morel mushroom cream
Subject to applicable taxes.