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Appetitosi Stuzzichini

Radicchio Bocconcini
Grilled fresh mozzarella wrapped with parma prosciutto and radicchio, in an amarena cherry vinaigrette

Arancini
Lamb and chorizo sausage risotto balls, asiago, sun dried tomato aioli

Carpaccio Senape
Thinly sliced beef tenderloin with grainy mustard aioli, white truffle oil, parmesan cheese and arugula lettuce

Polpette di Mare
Pan fried dungeness crab and sea scallop cake with moscato and chive aioli, chickory salad

Calamari Passati
Grilled calamari steak with arugula pesto, olive passate, spicy roasted garlic tomato sauce

Piatto Affettato
Parma prosciutto,bresaola, Genoa salami, Parmigiano Reggiano, crostini

Pasticcio Partenopeo
Lamb and beef pasticcio, marsala reduction, gherkin relish

Polentone
Alaskan king crab, mascarpone and artichoke hearts, polenta crostini

Antipasto

Zuppe E Insalate

Minestrone Genovese
Garden fresh vegetable soup with basil pesto

Zuppa Zucchina
Zucchini and fennel soup, roasted eggplant and pecorino romano crostini

Ortolana
Selection of summer greens, extra virgin olive oil and balsamic vinaigrette

Caprino
Baked goat cheese and pine nuts over tender greens in a sun-dried cranberry vinaigrette

Cesare
Crisp romaine, bold garlic & anchovy dressing with seasoned croutons

Gamberoni alla moda nostra
Tiger prawns, chilled angel hair, cucumber and pea shoots

Mozzarella di Bufala
Water buffalo mozzarella with pine nut pomodoro crostini, fresh basil &Sicilian extra virgin olive oil and balsamic reduction

Rucola con Bresaola
Baby arugula leaves, bresaola, candied Figs, pistachio oil, champagne vinaigrette

Carne al Taglio
Sliced flat ironn steak, Pemberton potatoes, crisp romaine, Planeta olive oil

Pasta

Spaghetti Quattro
For Italians only

Spaghetti Polpettone
Spaghetti pomodoro with a beef and lamb meatball stuffed with bocconcini cheese

Spaghetti Pescatore
Black tiger prawns, scallops, clams, fresh herbs, tomato and white wine

Tagliatelle Rucola
Seared beef tenderloin, ripe tomato, arugula and parmigiano reggiano shavings

Capellini al Coniglio
Angel hair, Fraser Valley rabbit ragout, fresh chives

Rigatoni alla Pecorara
Ground beef and pork ragout with fresh sheep's milk ricotta

Penne Pistacchio
West coast baby shrimp, broccoli passato, artichokes, roasted pistachios

Fusilli Tartufati
White truffle infused wild mushrooms, fresh sage, shaved grana in a light cream

Orecchiette Sentite
Pancetta, rapini, bocconcini, peperoncino

Rotolo Farcito
Hand-made pasta rolled with ricotta cheese, roasted sweet peppers, field mushrooms, spinach in a creamy tomato sauce

Ravioli con Patate
House made ravioli with Pemberton potatoes, ricotta and peas, Aqua pomodoro, crisp prosciutto

Pasta Pazza a Pezzi
A combination of five pastas:
Fettuccine Pomodoro, Tagliatelle Amatriciana, Tagliatelle Pesto, Rotolo Farcito, Fettuccine Ghiottone

Pollame Carne E Pesce

Pesce Olivato
Ling cod, bella olive and zucchini tapenade, Planeta olive oil

Tonno con Capperi
Seared ahi tuna, braised leeks, lemon caper aioli

Branzino alla Crosta
Baked sablefish with a pistachio nut crust and fire roasted sweet pepper sauce

Galletto al Mattone
Pressed, boneless, cornish game hen marinated with Quattro aromatic herbal bouquet

Anitra Pacifica
Smoked Wentzel duck breast, duck risotto, fraser Valley beets

Ossobuco Rivisitato
Pork ossobuco with a fava bean risotto, Okanagan Valley apples succo

Fegato Inpanato
Provimi veal liver, Marsala onions, pancetta, balsamic reduction

Braciolette all'uvetta
Roasted rack of lamb with a grainy mustard crust, eggplant and sultana raisin caponata

Costola di Vitello
Grilled Provimi veal chop, white bean timbale, porcini mushroom succo

Bistecca Gremolata
Rib-eye steak, Pemberton vegetables, lemon gremolata

L'Abbuffata
A Roman Feast
A signature creation by Executive Chef - a five course extravaganza
$70.00 per person, for a minimum of two

Filetto al Porto
Mesquite grilled "AAA" Alberta beef tenderloin with a port wine succo

Dessert