contorni for the table
soft polenta with parmesan 6.50
hand made gnocchi with sage 7.50
potato puree, extra virgin olive oil 6.00
fregola with sweet corn 7.00
saffron risotto 9.00
wood roasted tomatoes 7.50
chanterelle and morel mushrooms 11.00
wood roasted asparagus, manchego 9.50
rapini with chili and lemon 8.50
arugula and parmesan 5.00
wood roasted baby artichokes 7.50
bc peas, bacon and mint 8.50
eggplant caponata 8.50
from the wood fired grill
wild prawn 3.00 each
ham wrapped wild prawn 3.75 each
qualicum beach scallop 6.00 each
house made sausage 8.50 each
chorizo sausage 7.50 each
whole roasted garlic bulb 2.50 each