Reservations

Dinner

Dinner

Executive Chef, Andrew Richardson
Chef de Cuisine, Eddie Muñoz

Appetizer/Antipasti

Pasta + Risotto / Primi

Main Course / Secondi

From the Wood Fired Grill

Explore our menu

appetizer / antipasti

  • Asparagus Soup 16

    crème fraîche, sourdough croutons, olive oil

  • Baby gem caesar salad 22

    anchovies, parmesan, creamy caesar dressing

  • Glorious Organics Green Leaf and Fresh Herb Salad 18

    montasio, cucumber, walnuts, elderflower vinaigrette

  • Parmesan Soufflé 24

    twice baked, spinach, fresh cream

  • Tuna Crudo, Albacore, BC 26

    tomato vinaigrette, roggianese pepper, olives, crispy capers

  • Burrata from Puglia, Golden, White and Chioggia Beets 29

    pistachios, balsamic vinegar, olive oil

  • Wagyu Beef Carpaccio, King River, Australia 26

    summer truffle, arugula, pecorino al tartufo

  • Wood Grilled Octopus 24

    iberico chorizo, warm potato salad, fennel, orange

  • Salumi Misti 23

    prosciutto di parma, capocollo, salami with orange, truffle salami, pickled vegetables, grissini

pasta + risotto / primi

  • Tagliatelle al Ragu, 6 Hour Bolognese 24 / 32

    veal, pork, pancetta and parmesan

  • Casarecce with Spicy Chorizo Sausage 23 / 31

    tomato, chili, rosemary, grana padano

  • Linguine with Prawns, Clams and Humboldt Squid 28 / 36

    garlic, white wine, calabrian chili

  • Risotto of Wild and Cultivated Mushrooms 26 / 34

    organic acquerello carnaroli rice

  • Handmade Rigatoni with Stracciatella from Puglia 26 / 32

    san marzano tomato sauce, basil

  • Ricotta Gnocchi, Pesto alla Genovese 24 / 32

    fresh basil, pinenut breadcrumbs

  • Ravioli of Ricotta and Lemon 36

    spring peas, arugula, ricotta salata, lemon vinaigrette

  • Wagyu Beef Lasagna with Green Leaf Salad 38

    fresh pasta, beef and tomato ragu, ricotta

main course / secondi

  • Veal Osso Buco, Braised Montreal Veal Shin 62

    white wine and tomato, saffron risotto, gremolata

  • Veal Parmigiana 52

    buffalo mozzarella, grana padano, tomato, basil

  • Roast Sablefish, Golden Eagle, Kyuquot Sound 52

    cannellini beans, pesto alla genovese, artichokes, sundried tomatoes

  • Panelle, Chickpea Fritter with Spring Vegetables 29

    brodo with calabrian sweet chili, fresh herbs

from the wood fired grill

  • Chinook ‘King’ Salmon 42

    rapini, helmer’s sieglinde potatoes, white wine citrus butter sauce

  • Wood Grilled Scallops with Lardo di Colonnata 46

    salsa rossa, grilled green onions, marcona almonds

  • Whole Branzino 45

    lacinato kale, garlic and rosemary roasted potatoes

  • Kurobuta Pork Chop with Salsa Verde 52

    saskatchewan kabuli chickpeas, soffritto, rootdown spinach, chili

  • Lemon and Garlic Marinated Chicken 39

    tagliolini pasta, white wine, lemon and fresh herb sauce

  • Lamb Rack from Alberta, Gnocchi alla Romana 62

    hazelmere asparagus, ramp leaf, lemon salsa

WOOD GRILLED STEAKS

prosciutto and parmesan potato torta, ash roasted red onions, collard greens, salmoriglio

  • Carrara 5oz Flat Iron 62

    waygu crossbred, australia

  • Little Joe Farm 10oz Beef Ribeye 76

    grass fed, australia

  • Warm Marinated Olives, Aromatics and Herbs 8
  • Sauteed Spinach 8
  • Whole Head of Garlic - Slow Cooked in olive oil 9
  • Roasted Potatoes, Garlic, Rosemary 10
  • Wood Grilled Broccolini, Anchovy, Rosemary and Chili 12
  • Organic Farm Carrots, Olive Oil and Herbs 12
  • Prosciutto and Parmesan Potato Torta 12
  • Grilled Portobello and Mixed Wild Mushrooms 15

Reservations

We’re looking forward to welcoming you.

Open Wednesday through Sunday
Dinner From 5pm, Bar From 4:30pm

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