Menu for Quattro on Fourth

Appetitosi Stuzzichini

Radicchio Bocconcini $13.95
grilled fresh mozzarella wrapped with prosciutto and radicchio in a cherry vinaigrette

Cozze Zafferano $13.95
fresh Salt Spring Island mussels in a braised leek saffron cream

Calamari Fonzi Ponza $14.95
grilled calamari steak with braised garlic, ground cerignola olives in a spicy tomato caper ragout

Zuppa Di Pesce $14.95
smoked sablefish in a baby clam and limoncello chowder topped with a confit of fennel

Carpaccio Senape $13.95
beef carpaccio with a grainy mustard aioli, crispy capers and shaved aged asiago

Tartetta al Fungo $13.95
creamy wild mushroom, roasted tomato and goat cheese tart in a puff pastry shell

Granchio e Salmone $15.95
Dungeness crab and wild B.C. salmon cakes with a lobster infused aioli

Zuppe E Insalate

Minestrone Genovese $7.25
garden fresh vegetable soup with pesto

Caprese $11.95
fresh bocconcini with roma tomato, basil, extra virgin olive oil and balsamic drizzle

Ortolana $7.95
mixed seasonal greens tossed in a roasted garlic and basil vinaigrette

Lattuga Gorgo $14.95
butter lettuce with creamy gorgonzola vinaigrette and spiced candied walnuts

Cesare $8.95
caesar salad - the classic

Rucola Ubriaca $14.95
whole leaf arugula with drunken figs, marinated shaved red onion and crumbled Okanagan chevre finished with an aged balsamic vinaigrette

Pasta

Spaghetti Quattro $19.95
for Italians only

Fusilli Con Rucola $20.95
handmade fusilli with shaved beef tenderloin, fresh tomato, arugula and parmigiano reggiano

Rotolo Farcito $20.95
pasta roll with ricotta cheese, spinach, goat cheese and parmigiano reggiano

Garganelli Alla Pecorara $19.95
garganelli with tagiacshe olives, asparagus tips, garbanzo beans in a rosato sauce finished with warm herb ricotta

Ravioli Piemontesi $24.95
ravioli filled with wild mushrooms, mascarpone cheese and white truffle oil, in a light porcini cream

Linguine Mare $20.95
linguine with fresh mixed seafood in a pernod lobster bisque topped with Italian parsley and fresh mussels

Pappardelle Anatra $20.95
pappardelle with duck confit, porcini mushrom, fresh tomato sage and toasted pine nuts with shaved parmigiano reggiano

Rigatoni al Ragout $20.95
rigatoni with minced beef, veal and pork in a red wine tomato ragout and shaved parmigiano reggiano

Pasta Pazza a Pezzi $21.95 per person, for a minimum of two
a combination of five pastas: Fettuccine Ghiottone, Penne Arrabiata, Rotolo Farcito, Linguine Pesto, Spaghetti Primavera

Pollame Carne E Pesce

Galletto Al Mattone $30.95
marinated de-boned cornish game hen grilled with riviera herbs, garlic and peperoncino

Scottadito Fico $38.95
roasted rack of lamb in a fig and dijon mustard demi-glaze

Branzino Alla Crosta $33.95
pistachio crusted wild Alaskan black cod with a fire-roasted sweet pepper sauce

Salmone Citrato $29.95
oven roasted wild B.C. salmon topped with a saffron crab salad and finished with citrus basil aioli

Anatra con Pignoli $29.95
roasted duck breast with a maple and pancetta demi-glaze

Vitello Meridionale $33.95
roasted veal tenderloinwith sage, prosciutto and finished with a tomato, marsala succo

Filetto Etrusca $38.95
oven roasted beef tenderloin crusted with caramelized shallots and aged balsamic syrup

Chef's Table $
Allow Executive Chef Bradford Ellis to create and present a multi-course menu especially for your party

Split orders add $2.00
Subject to applicable taxes.

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