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grilled fresh mozzarella wrapped with prosciutto and radicchio in a cherry vinaigrette
grilled calamari steak with braised garlic, ground cerignola olives in a spicy tomato caper ragout
thinly sliced beef tenderloin with arugula, white truffle oil and parmigiano reggiano
crab and rockshrimp cakes with a spicy roasted eggplant and peperoncino aioli, crispy prosciutto and baby arugula pesto
garden fresh vegetable soup with pesto
fresh bocconcini with roma tomato, basil and extra virgin olive oil
mixed winter greens and radicchio with cranberry and roasted apple cider vinaigrette
butter lettuce in a creamy gorgonzola vinaigrette with candied walnuts
caesar salad - the classic
for Italians only
handmade fusilli with shaved beef tenderloin, fresh tomato, arugula and parmigiano reggiano
pasta roll with ricotta cheese, spinach, goat cheese and parmigiano reggiano
penne with smoked caciocavallo, rapini, marinated artichoke hearts and red peppers, tossed in a white wine tomato sauce
ravioli filled with wild mushrooms, mascarpone cheese and white truffle oil, in a light porcini cream
linguine with baby scallops, rock shrimp, fresh tomato, white wine and Riviera herbs
rigatoni with minced beef, veal and pork in a red wine tomato ragout and shaved parmigiano reggiano
a combination of five pastas: Spaghetti Primavera, Fettuccine Ghiottone, Fusilli Arrabiata, Linguine Pesto and Rotolo Farcito
marinated de-boned cornish game hen grilled with riviera herbs, garlic and peperoncino
roasted rack of lamb in a fig and dijon mustard demi-glaze
pistachio crusted wild Alaskan black cod with a fire-roasted sweet pepper sauce
oven roasted wild BC salmon served with a lobster, limoncello bisque and saffron braised baby potatoes
oven roasted beef tenderloin crusted with caramelized shallots and aged balsamic syrup
Allow Executive Chef Bradford Ellis to create and present a multi-course menu especially for your party
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