Group Bookings

Info| Group Menus

The following a la carte menu is also available for group bookings. Please select the menu items that you wish to include on your menu, then click "Next".

To see our group menus, please click here.

Appetitosi Stuzzichini
	Radicchio Bocconcini grilled fresh marinated mozzarella wrapped with prosciutto and radicchio in a cherry vinaigrette
	Carpaccio Sottobosco thinly sliced beef tenderloin with fontina tartufo, capers, Dijon aioli, extra virgin olive oil
	Antipasto Platter chefs assortment of hot and cold appetizers (minimum of two)
	Crostini al Pollo brie and goat cheese crostini with sliced roasted chicken breast and sun-dried figs
	Cozze e Vongole Piccanti fresh steamed Salt Spring Island mussels and clams with fennel and chevril in a spicy cream sauce
	Gamberetti Peperonati local hand peeled shrimp, roasted peppers, endive slaw, basil dressing, garlic crostini
	Mare di Parma parmesan crusted crab cake paired with smoked salmon wrapped tiger prawns and moscato aioli

Zuppe E Insalate
Please indicate if Zuppe E Insalate is: its own course part of the Appetitosi course
	Pomodoro Finocchiato tomato fennel soup
	Ortolana mixed greens with toasted almonds and a sundried tomato vinaigrette
	Insalata Romana crispy romaine salad, creamy anchovy, garlic and caper dressing, parmesan crisp
	Ortolana seasonal baby greens and radicchio with a cranberry cassis vinaigrette
	Radruco Gorgo baby arugula and radicchio salad with gorgonzola, and honey hazelnut vinaigrette

Pasta
Please indicate if pasta is: its own course part of the main course
	Spaghetti Quattro for Italians only
	Penne Senza Carne penne with rapini, julienne vegetables, black olives, fresh tomato sauce and crumbled goat cheese
	Linguine di Mare linguine with rock shrimp, roasted roma tomatoes, spicy pancetta and extra virgin olive oil
	Rotolo Farcito pasta roll with spinach, goats cheese, ricotta, parmesan, sundried tomatoes with a roasted garlic tomato sauce and a cream sauce
	Taglierini Granchio black taglierini with Dungeness crab, asparagus, vodka, and tomato cream
	Ravioli Piemontesi ravioli filled with wild mushrooms, mascarpone cheese and white truffle oil in a light porcini cream
	Fettuccine con Coda di Bue fettuccine with braised oxtail, porcini mushroom, root vegetables and crumpled goat cheese
	Fusilli Funghi handmade fusilli with wild mushrooms, fresh sage, shaved reggiano parmigiano in a light porcini cream
	Spaghetti con Polpette spaghetti with housemade Sicilian meatballs and a porcini tomato sauce topped with ricotta salata
	Combinazione a combination of five pastas: Fettuccine Primavera Aglio e olio, Fusilli Salsiccia, Penne Arrabiata, Linguine Pesto and Rotolo Farcito

Pollame Carne E Pesce
	Galletto Al Mattone marinated de-boned cornish game hen with garlic, peperoncino and fresh riviera herbs
	Gamberoni Piccanti grilled wild jumbo prawns with fresh herbs, peperoncino and lemon vinaigrette
	Vitello al Marsala Rivisitato roasted veal tenderloin stuffed with truffled fontina, baby morel mushrooms and finished with a marsala sage succo

Dessert
	Tiramisu interspersed layers of mascarpone cheese, ladyfingers and Kahlua-laced espresso
	Resurrezzione Al Cioccolato a warm chocolate cake with chocolate gelato and chocolate sauce
	Torta Limone Brulee of sugar raspberry sauce