Grilled fresh radicchio-wrapped mozzarella and prosciutto in a cherry vinaigrette
Dungeness crab cake topped with a saffron tiger prawn salad with a spicy arugula aioli and candied lemon zest
Shaved beef tenderloin, baby arugula, shaved parmigiano reggiano with white truffle essence
Fresh Salt Spring Island mussels served with chorizo sausage in a white wine herb and tomato brodo
Soup of the day
Caesar saladthe classic
Organic baby seasonal greens with candied walnut and dried cranberries with a roasted tomato and aged balsamic vinaigrette
Baby beet and wild arugula salad with white balsamic and peppered goat cheese vinaigrette
For Italians only
Ravioli filled with wild mushrooms, Mascarpone cheese and white truffle oil, in a light porcini cream
Linguine with smoked wild sockeye salmon and peas in a spicy sundried tomato pesto cream
Handmade fusilli with shaved beef, roasted Roma tomatoes and arugula, finished with crumbled goat cheese
Fettuccine with braised duck and cerignola olives, fresh tomato and herbs in a white wine reduction finished with parmigiano reggiano
Penne with garbanzo beans, black tagiasche olives and asparagus in a mascarpone tomato sauce
for a minimum of two
A combination of four classic pastas: Fettucine Ghiottone, Penne Arrabiatta, Fusilli Tartufate and Linguini Pesto
Marinated de-boned Cornish game hen grilled with Riviera herbs, garlic and peperoncino served with creamy herb polenta
Pistacchio crusted wild Alaskan black cod with a fire roasted pepper sauce
Fresh wild B.C. salmon with artichokes in a tomato white wine butter sauce
Oven roasted beef tenderloin crusted with caramelized shallots with a red wine mushroom ragout
Herb crusted rack of lamb finished with a fig and port demi
Veal tenderloin medallions with sage and parma prosciutto with a porcini demi
18% service charge will be added to parties of 8 or more