The menu
Written each week around what the boats and the farms bring us. Dishes may change without notice.
Antipasti
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Crudo di halibut
26Pacific halibut, Amalfi lemon, olive oil, sea salt
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Burrata e pomodori
24Puglian burrata, late-season tomatoes, basil oil
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Polpo alla griglia
28Charred octopus, potato, Taggiasca olive, smoked paprika
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Vitello tonnato
25Chilled veal, albacore tuna sauce, fried capers
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Fritto misto
27Spot prawns, squid, zucchini, lemon aioli
Primi
All pasta is made by hand each afternoon.
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Farfalle al pomodoro
29Hand-pinched pasta, slow San Marzano, aged pecorino
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Spaghetti alle vongole
34Salt Spring Island clams, garlic, white wine, parsley
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Tagliatelle al granchio
42Dungeness crab, chili, lemon, breadcrumb
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Ravioli di ricotta
32Sheep's milk ricotta, brown butter, sage, hazelnut
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Risotto ai funghi
36Carnaroli rice, wild chanterelles, 24-month Parmigiano
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Pappardelle al ragù
35Eight-hour beef and pork ragù, Parmigiano
Secondi
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Merluzzo nero
48Haida Gwaii sablefish, white beans, salsa verde
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Branzino al sale
52Whole sea bass baked in salt, fennel, lemon. Filleted at the table
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Capesante
46Seared scallops, cauliflower, brown butter, capers
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Costoletta di vitello
58Bone-in veal chop alla Milanese, arugula, lemon
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Tagliata di manzo
62Dry-aged striploin, arugula, Parmigiano, aged balsamic
Dolci
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Tiramisù della casa
16Mascarpone, espresso, Marsala, bitter cocoa
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Panna cotta
15Vanilla cream, Okanagan cherries, black pepper
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Delizia al limone
17Amalfi lemon sponge, limoncello cream
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Affogato
12Fior di latte gelato, espresso, amaretto
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Formaggi
24Three Italian cheeses, chestnut honey, walnut bread
Vini
The full cellar list, some two hundred bottles, is offered at the table.
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Franciacorta Brut
24Lombardia · sparkling
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Fiano di Avellino
19Campania · white
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Vermentino di Gallura
18Sardegna · white
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Etna Rosso
21Sicilia · red
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Barolo
32Piemonte · red
Cocktail
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Luna Spritz
18Italicus bergamot, prosecco, soda, lemon
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Negroni della casa
19Gin, Campari, house vermouth blend
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Amalfi Sour
19Limoncello, grappa, lemon, egg white
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Notte Azzurra
20Gin, blue curaçao, dry vermouth, sea salt
Prices in Canadian dollars, before tax and gratuity. Please tell your server about any allergies or dietary needs.
Six courses, chosen for you
Let the kitchen decide. Six courses for the whole table at 145 per guest, with wines paired from the cellar for a further 95.
Reserve a table