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GRILLED RADICCHIO, MOZZARELLA, PROSCIUTTO, SOUR CHERRY VINAIGRETTE
MERGUIZE, CHORIZO, ASIAGO RISOTTO BALL, TOMATO CHIPOTLE
BEEF TENDERLOIN, MUSTARD AIOLI, TRUFFLE OIL, SHAVED PARMIGIANO, ARUGULA
GRILLED PORTOBELLO MUSHROOM, CACIOCAVALLO,TORN BASIL, ZISOLA OLIVE OIL
SEARED QUALICUM BAY SCALLOPS, QUAIL EGG, SHAVED WHITE TRUFFLE 24
PARMA PROSCIUTTO, BRESAOLA, CACCIATORE SALAME, OLIVES, PARMIGIANO
CRAB AND SCALLOP CAKES, CHIVE MOSCATO AIOLI, ORANGE FENNEL
GRILLED CALAMARI STEAK, SPICY GARLIC TOMATO, OLIVE TAPENADE, BASIL OIL
LOCAL VEGETABLE SOUP , BASIL PESTO, PARMIGIANO REGGIANO
ROASTED BUTTERNUT SQUASH SOUP, GORGONZOLA CROSTINI
WINTER GREENS, TOMATO, EXTRA VIRGIN OLIVE OIL, BALSAMIC VINAIGRETTE
ROMAINE HEARTS, ANCHOVY GARLIC DRESSING, CROUTONS, PARMIGIANO REGGIANO
PEMBERTON BEET SALAD, CARMELIS GOAT CHEESE, WILD FLOWER HONEY
BAKED GOAT CHEESE AND PINE NUT SALAD, SUN DRIED CRANBERRY DRESSING
ARUGULA SALAD, BRESAOLA, CANDIED FIGS, PISTACHIO OIL
TOMATO PINE NUT CROSTINI, BASIL OIL, BALSAMIC
FOR ITALIANS ONLY
POMODORO, GIGANTE BEEF, LAMB, BOCCONCINI MEAT BALL
PEMBERTON POTATO GNOCCHI, FRESH TOMATO BASIL
SEARED BEEF TENDERLOIN, RIPE TOMATO, ARUGULA
WILD MUSHROOM RISOTTO, PARMIGIANO REGGIANO, SHAVED WHITE TRUFFLE
BABY MANILLA CLAMS, WHITE WINE, GARLIC, PEPERONCINO, FRESH HERBS
BRAISED VEEL CHEEK RAVIOLI, PORCINI, MASCARPONE
PANCETTA, RAPINI, BOCCONCINI, PEPERONCINO, TOMATO
PRAWNS, SCALLOPS, SURF CLAMS, FRESH HERBS, TOMATO WHITE WINE
ROLLED PASTA, RICOTTA, PEPPERS, MUSHROOMS, SPINACH, CREAM–TOMATO–PESTO
BEEF AND LAMB BOLOGNESE, HERB RICOTTA
FIVE PASTA COMBINATION
FUSILLI TARTUFATI, FETTUCCINE POMODORO, SPAGHETTI ROMA, TAGLIATELLE PESTO, FETTUCCINE GHIOTTONE
BC COAST WHOLE RED BAND ROCK FISH, LEMON, PARSLEY, FENNEL
BAKED SABLEFISH, PISTACHIO CRUST, ROASTED RED PEPPER SAUCE
BC WILD SALMON, DUNGENESS CRAB, SWEET CORN SAFFRON
JUMBO TIGER PRAWNS, BELLA OLIVES, VERMOUTH, TOMATO, BASIL
PRESSED CORNISH GAME HEN, GARLIC, PEPERONCINO, FRESH HERBS
YARROW FARM DUCK BREAST AND LEG CONFIT DUO, STAR ANISE BLUEBERRY SUCCO
AUSTRALIAN LAMB RACK, DIJON MUSTARD CRUST, THYME FIG SUCCO
BRAISED BUFFALO, ROASTED CELERY ROOT, PARSNIP
BREADED PROVIMI VEAL, BOCCONCINI, TOMATO, BASIL
CARMEN CREEK BISON RIB-EYE, JUNIPER RUB, MOUNTAIN BERRY SUCCO
The Roman Feast
A signature creation by Executive Chef Jeremie Trottier- This five course extravaganza is served family style
GRILLED “AAA” ALBERTA BEEF TENDERLOIN, MARSALA ONION SUCCO
18% service charge added to parties of 8 or more. Subject
to applicable taxes.