Dinner

v – vegetarian

gf – gluten free or gluten free option available

Appetizers

Mussels and Frites sautéed with garlic and beer sauce  gf   12 sm / 20 reg

Bruschetta crostini brushed with garlic, topped with marinated tomatoes v 10

Classic Caprese Salad  mozzarella with vine ripe tomato, basil, extra virgin olive oil gf   8 sm / 14 reg

Fried Homemade Gnocchi with spicy tomato sauce  v  12

Basket of bread served with olive oil and balsamic vinegar  v  3

Salads

House Salad  mixed greens, balsamic vinaigrette, topped with blue cheese v gf   6 sm / 10 reg

Caesar Salad topped with homemade croutons, parmesan cheese and anchovies v gf   7 sm / 12 reg

Arugula Salad diced tomatoes, lemon dressing, shaved parmigiano  v gf   8 sm / 13 reg

Pastas

Spaghetti Rucola garlic, cherry tomatoes, arugula and goat cheese v   20
                 1 st Place winner of the Vancouver 2016 Spaghetti Challenge

Penne Bolognese classic Tuscan meat sauce   19

Mushroom Ravioli house made ravioli, mascarpone cream sauce  v   20

Linguine Vongole, garlic, extra virgin olive oil, parsley, white wine  19

**Gluten free pasta available for an extra $3.

Entrées

Blackened Salmon  broiled Cajun spiced spring salmon filet   gf  23

Halibut Acquapazza  poached in a spicy white wine tomato herb broth, crostini gf  29

Chicken Parma baked chicken breast with tomato sauce, Parmesan, mozzarella cheese   23

Pork Medallions Milanese panko breaded and golden fried, mixed greens and potato 22

Lamb T-Bone Chops 4 New Zealand loin chops, mint jelly gf   31

Steak and Frites 9oz grilled NY steak, rosemary dijon butter gf  35

All entrées are served with potato and vegetables of the day

Desserts

Mango cheesecake  10

Chocolate Almond torte raspberry coulis, vanilla ice cream gf  10

Grand Marnier crème brûlée gf 10

Affogato Vanilla ice cream topped with espresso  gf  8

Coffee  3

Espresso   3.50

Cappuccino   4

Tea  3

Sparkling Water  6.50