wood fired
italian cucina

butternut squash soup
sage, crème fraîche, hazelnuts  15

baby gem caesar salad
anchovies, parmesan, creamy caesar dressing  22

parmesan soufflé
twice baked, spinach, fresh cream  22

bc albacore tuna seared over embers
serrano peppers, radish, citrus, fresh herbs, verjus vinaigrette  26

burrata from puglia with golden, white and chioggia beets
castelvetrano olives, pistachios, pistachio vinaigrette  28

wagyu beef carpaccio, snake river farm
black winter truffle, watercress, pecorino al tartufo  26

wood grilled octopus and iberico chorizo
warm potato salad, fennel, orange, celery leaves  24

salumi misti
prosciutto di parma, capocollo, salami with orange, truffle salami,
pickled vegetables, grissini  23

tagliatelle al ragu, 6 hour bolognese
veal, pork, pancetta and parmesan  24 / 32

casarecce with spicy chorizo sausage
tomato, chili, rosemary, grana padano  23 / 31

linguine ai frutti di mare
clams, squid, prawns, garlic, white wine, calabrian chili  28 / 36

organic carnaroli risotto
wild and cultivated mushrooms 26 / 34

ricotta gnocchi al pesto genovese
grana padano, fresh basil  24 / 32

handmade rigatoni with stracciatella from puglia
san marzano tomato sauce, basil 26 / 32

ravioli of ricotta and parmesan
winter truffle from marche, parsley, roasted hazelnuts 26 / 34

wagyu beef lasagna with green leaf salad
fresh pasta, beef and tomato ragu, ricotta 38

FROM THE WOOD FIRED GRILL

chinook ‘king’ salmon with potato gnocchi
marinated artichoke hearts, green olives, fennel, blood orange  42

whole branzino with grilled lemon
lacinato kale, garlic and rosemary roasted potatoes  45

lemon and garlic marinated chicken
gnocchi alla romana, rapini, sicilian spices  39

lamb rack from alberta with cannellini beans
rainbow chard – leaves and stems, mint salsa verde  54

WOOD GRILLED STEAKS
snake river farm 6oz wagyu flat iron 62
black angus reserve 12oz beef ribeye 76
prosciutto and parmesan potato torta, ash roasted red onions
collard greens, salmoriglio

MAIN COURSE / SECONDI

veal osso buco – braised montreal veal shin
white wine and tomato, saffron risotto, gremolata  46

roast sea scallops from massachusetts
portobello mushroom, cauliflower, sunchokes, balsamic vinegar  42

pei halibut with king oyster mushrooms
cauliflower, potato puree with olive oil, salsa verde  48

panelle – chickpea fritter with spring vegetables
brodo with calabrian sweet chili, fresh herbs  29