Prix-Fixe

$48 3-course menu

1st Course

Scallop GF

Pan seared scallops, frisée, watercress vinaigrette *CHURCH AND STATE SAUVIGNON BLANC `21, Okanagan Valley (2oz)

2nd Course

Grilled Ribeye GF

Broccolini, bone marrow salmoriglio, fingerling potatoes *NAGGING DOUBT CABERNET FRANC'20, Ossoyos, BC (5oz)

3rd Course

Panna Cotta GF

Vanilla panna cotta, raspberry foam, Italian Macaroon *ESQUIMALT Vermouth Dry (1 oz)

Add-On Course

Amatriciana (10)

Linguine noodle, guanciale, tomato sauce, smoked ricotta *CEMBRA SCHIAVA`19 , Trentino 3oz (7)

$48  3-course menu

1st Course

Grilled Broccolini GF

Calabrian chili giadarne, grilled broccolini, parmesan *SAGE HILLS SEMILLON `20, Summerland, BC (2oz)

2nd Course

Roasted Cauliflower Steak GF, V

Celeriac purée, olive and walnut tapenade, burnt lemon *EMANDARE Farm Fresh Foch`21, Vancouver Island BC (5oz)

3rd Course

Cheesecake GF, VG

White chocolate & yuzu cheesecake, graham cracker crumb. raspberry foam *NARRATIVE XC METHOD rose, Okanagan Valley BC (2 oz)

Add-On Course

Tagliatoni Puttanesca (10)

Green olive, caper, onion, parsley, grana padano cheese, olive oil, local smoked sea salt *FATTORIA SARDI VERMENTINO `20, Tuscany 3oz (7)

*add 3 course wine pairings for $25 Limited 1 person per order

Gluten Free (GF), Vegetarian (V), Vegan (VG)
Please notify your server if you have any allergies.
Taxes not included.