
Dine Out
Dine Out Lunch Menu
Appetizers
Velouté of Wild Mushrooms, finished with a delicate drizzle of Truffle Oil
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Organic Greens with Braised Pears, Crispy Prosciutto, Creamy Brie, and an Aged Balsamic Reduction
—
Salt Spring Island Mussels simmered in a fragrant Yellow Curry Broth
Main Courses
Pan-Seared Red Snapper and Jumbo Tiger Prawns in a Spicy Pernod Coconut Milk Broth
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Free-Range Chicken Breast, delicately stuffed with a blend of Sweet Figs, Roasted Walnuts, and Crumbled Blue Cheese, finished with a Rosemary & Port Wine Demi-Glace
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House-Made Ricotta and Spinach Cannelloni, wrapped in a Rosé Sauce, garnished with Fresh Basil and Shaved Parmesan
Desserts
Bravo Tiramisu, a decadent twist on the classic, with layers of espresso-soaked ladyfingers and velvety mascarpone
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Artisanal Gelato selection - assorted flavours
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Panettone Bread Pudding, served warm with a rich Caramel Rum Sauce
Dine Out Dinner Menu
Appetizers
Velouté of Wild Mushrooms, finished with a delicate drizzle of Truffle Oil
—
Organic Greens with Braised Pears, Crispy Prosciutto, Creamy Brie, and an Aged Balsamic Reduction
—
Salt Spring Island Mussels simmered in a fragrant Yellow Curry Broth
Main Courses
Pan-Seared Red Snapper and Jumbo Tiger Prawns in a Spicy Pernod Coconut Milk Broth
—
Grilled Mixed Selection - Milk Fed Veal Loin, Italian Sausage and Tender Lamb Chops in a Cognac Infused Grainy Mustard Sauce
—
Free-Range Chicken Breast, delicately stuffed with a blend of Sweet Figs, Roasted Walnuts, and Crumbled Blue Cheese, finished with a Rosemary & Port Wine Demi-Glace
—
House-Made Ricotta and Spinach Cannelloni, wrapped in a Rosé Sauce, garnished with Fresh Basil and Shaved Parmesan
Desserts
Bravo Tiramisu, a decadent twist on the classic, with layers of espresso-soaked ladyfingers and velvety mascarpone
—
Artisanal Gelato - assorted flavours
—
Panettone Bread Pudding, served warm with a rich Caramel Rum Sauce