Dinner

ALLA FAMIGLIA

Each experience is unique – simply tell us your likes and trust our Chef and his kitchen to cook for your table using an array of seasonal produce and meats arriving daily.
Five Courses 60
Seven Courses 70

ASSAGGINI – Small Bites

Olives (v)
warm marinated Italian olives
6
Chef’s Bruschetta (v)
roasted tomatoes, mascarpone, pine nuts, basil, aged balsamic
13
Artichokes Fritti (v)
shaved radish, artichoke aioli
10
Seared Albacore Tuna
roasted tomatoes, eggplant, red onion, white anchovies, crouton
16
Grilled Humbodlt Squid
salsa verde, poached leeks, pea shoots, zucchini, white beans
12
Smoked Sablefish
olive oil potato puree, pickled onion, fennel, parsley, torn bread
15
Grilled Octopus
spicy n’duja, chick peas, rapini, tomatoes, salsa rosa
14
Meatballs in Tomato Sauce
all heritage pork, arrabbiata, parmesan
12
Parmesan Soufflé
butternut squash, frisée, pumkin seeds, aged balsamic
16
Venison Carpaccio
pickled shallot, turnip, egg, juniper aioli, pine nuts
19
Salumi Board
coppa, salami, prosciutto, speck, house pickles, olives
23

INSALATE – Salad

Organic Greens (v)
shaved fennel, cucumber, radish, white wine vinegar, olive oil
9
Ricotta & Beet Root (v)
raw kale, almond, pickled onion, frisée, whipped ricotta
14
Fennel & Orange
mustard greens, castelvetrano olives, pistachio vinaigrette
15
Duck & Radicchio
frisée, endive, candied pecans, grapes, balsamic, pecorino
16
Baby Arugula (v)
aged balsamic, olive oil, parmesan, pine nuts
14
Add Chicken 6

RISOTTO

Butternut Squash
mascarpone, squash purée, roasted shallots, sage, parmesan
24
Wild Mushroom
locally foraged mushrooms, veal stock, parmesan
23
*both risottos can be made with vegetarian stock, please ask your server!

PASTE – PASTA

(HOUSEMADE)
Tagliatelle Bolognese
pork, veal and beef ragu, parmesan
20
Dungeness Crab Taglierini
lemon butter sauce, bottarga, basil
23
Cauliflower Trangoli (v)
cauliflower and fontina stuffed trangoli, fonduta, arugula
21
Pappardelle
porcini mushrooms, pork sausage, veal stock, parmesan
23
Maltagliati
local rabbit and pancetta ragu, cream, pecorino
22
(CLASSIC)
Garganelli Carbonara
pancetta, black pepper, egg yolk, pecorino
17
Spaghetti Alla Amatriaciana
smoked pork jowl, onion, chili, pomodoro, pecorino
18
Pesto Rigatoni
arugula pesto, artichokes, peas, parmesan
17
*gluten free available for $2.00
*Please allow 20 min to cook gluten free noodles

SECONDI – Mains

Fraser Valley Duck Breast
roasted pumpkin, farro, braised shallot, hazelnuts, cherry jus
32
Branzino
prawn tomato broth, side stripe shrimp, fregola, patty pans
34
Fried Eggplant Parmesan (v)
fior de latté, arrabbiata, herb bread crumbs, arugula, pine nuts
24
Lamb Sirloin
cauliflower, potatoes, rapini, grilled carrots, lamb jus
31
Rabbit Involtini
proscuitto wrapped rabbit saddle, celeriac purée, turnips, lentils
32
8oz Kettle Ridge Hanger Steak
arugula, balsamic, parmesan, pinenuts
29

DESSERTS

Affogato
espresso, vanila ice cream
6
Lemon Cream
Preserved blueberries, biscotti
7
Chocolate Almond Torte
blackberry & buttermilk sherbert
7
Vanilla Panna Cotta
honey brittle, pistachio, apricot sorbet, graham crumble
9
Chocolate and Milk
chocolate ganache, dehydrated milk foam, crispy chocolate mousse, milk sorbet
10
Biscotti
plate of six
6
Macarons
plate of six
14
Artisian Cheese Selection 20

PORT & SWEET WINES – 2 oz

Smith Woodhouse 2001 LBV 12
Taylor Fladgate 10 yr Tawny 10
Taylor Fladgate 20 yr Tawny 16
Niepoort Vintage 2007 – 375 ml bottle 95
Donnafugata ‘Ben Rye’ Passito di Pantelleria 2009 18

GRAPPA, LIMONCELLO & AQUAVIT – 1 oz

Donnafugata ‘Ben Rye’ 18
Donnafugata ‘Mille e Una Note’ 18
Marchesi di Gresy Dolcetto 15
Marchesi di Gresy Moscato 15
Nardinin Aquavit 14
Ornellaia ‘Eligio’ Riserva 16
Limoncello – House made with Meyer lemons 11

BRANDY – 1 oz

Paarl 6
Courvoisier VS 10
Courvoisier VSOP 12
Remy Martin VSOP 14
Remy Martin XO 40