Dine Out
Dine Out Lunch Menu
$40/ per person
Appetizers
​
Zuppa of Wild Mushrooms, finished with a delicate drizzle of Truffle Oil
—
Organic Greens , Crispy Prosciutto, Cranberry Crusted Goat Cheese, Caramelized Pecans & Melon in a Wildberry Vinaigrette
—
Salt Spring Island Mussels simmered in a fragrant Curry & Coconut Milk
​
Main Courses
Pan-Seared Blackened Red Snapper in a Curry and Sun-dried Tomato Reduction
—
Braised Milanese-Style Beef Short Rib served over Buttered Gnocchi
—
Free-Range Chicken Breast, delicately stuffed with a blend of Sweet Figs, Creamy Gorgonzola & Italian Sausage in a Pink Peppercorn and Brandy Demi-glaze
—
Linguine Aglio e Olio Sautéed with Chorizo, & Button Mushrooms then finished with Arugula
​
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
Dine Out Dinner Menu
$55/ per person
Appetizers
​
Zuppa of Wild Mushrooms, finished with a delicate drizzle of Truffle Oil
—
Organic Greens , Crispy Prosciutto, Cranberry Crusted Goat Cheese, Caramelized Pecans & Melon in a Wildberry Vinaigrette
—
Salt Spring Island Mussels simmered in a fragrant Curry & Coconut Milk
​
Main Courses
Pan-Seared Blackened Red Snapper in a Curry and Sun-dried Tomato Reduction
—
Braised Milanese-Style Beef Short Rib served over Buttered Gnocchi
—
Free-Range Chicken Breast, delicately stuffed with a blend of Sweet Figs, Creamy Gorgonzola & Italian Sausage in a Pink Peppercorn and Brandy Demi-glaze
—
Linguine Aglio e Olio Sautéed with Chorizo, & Button Mushrooms then finished with Arugula
​
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