wood oven pizza & antipasto
|
|
chicken & pesto
pesto cream, artichokes, sundried tomatoes, parmesan, chevre & pinenuts.
|
16
|
|
rustica
marina sauce, calabrese salami, green olives, onions, mozzarella & gouda cheese
|
16
|
|
napolitana
san marzano d.o.p plum tomatoes, oregano, mozzarini cheese, olive oil & sea salt.
|
15
|
|
four cheese, pepperoni & sausage
with mozzarella, parmesan, feta & chevre
|
16
|
|
fig & gorgonzola
mission fig & walnut tapenade, proscuitto, gorgonzola & arugula.
|
15
|
|
tuscan
marinara sauce, plum tomato, marinated eggplant, cappicolla, basil & parmesan
|
16
|
|
|
appetizer
|
|
|
13
|
|
short rib poutine
shoestring frites, thunder oak cheese curds, short rib meat & gravy.
|
10
|
|
risotto balls
fontina cheese & sausage mushroom ragout. servied with wood fired tomato sugo
|
15
|
|
squash gnocchi
local squash, amaretti, brown butter, sage, pumpkin seed & maple cream.
|
13
|
|
bbq shrimp
simmered in a sweet-smokey bbq sauce, with a corn muffin & haystack frites
|
14
|
|
sea scallops
pan seared with lemon-thyme butter and finished with a savoury clam chowder
|
15
|
|
crab cakes
with sweet crabmeat, asiago cheese & chipotle-sundried tomato aïoli.
|
14
|
|
tostadas
crisp corn tortillas topped with chipotle bbq pork, gouda cheese & avocado.
|
14
|
|
salt & pepper calamari
tossed in chickpea flour & fried. served with tamarind dipping sauce.
|
13
|
|
black & blue tuna
pan seared rare, wasabi vinaigrette, sweet soy & ginger-cucumber salad.
**quantities of this product are limited to ensure freshness.
|
15
|
soup & salad
|
|
caribou feature soup
|
6
|
|
caribou caesar
herbed flatbread croutons, hand cut pancetta & shaved parmesan.
|
11
|
|
apple endive
radicchio, tossed walnuts & crumbled bleu cheese vinaigrette.
|
11
|
|
warm goat cheese
mixed greens tossed in herb-dijon vinaigrette with chevre & garlic croutons.
|
10
|
|
beet & arugula
crumbled feta, thin sliced avocado & raspberry-beet vinaigrette.
|
12
|
mains
|
|
sicilian grouper
"matalotta style" pan seared with olives, capers, onions, crushed plum tomatoes & simmered in the oven. served on a polenta cake & finished with olive oil.
|
30
|
|
grilled striploin
certified angus beef, marinated in a tuscan garlic marinade. served with aged gouda whipped potatoes, roasted carrots & grilled lemon.
|
37
|
|
morrocan lamb shank
canadian lamb shank seasoned with coriander, cumin, paprika, cinnamon, dates & slowly braised. served with harrisa golden pearl barley & natural jus.
|
32
|
|
seafood pasta
fresh clams, black tiger shrimp, bay scallops, plum tomatoes, premium extra virgin olive oil, tossed with bagna cauda butter & tagliatelle noodles.
|
27
|
|
spaghetti & meatballs
wild boar meatballs & "sunday gravy" tomato sauce, simmered in the wood oven, tossed with spaghetti, olive oil & parmesan cheese.
|
25
|
|
duck confit
duck legs marinated in quatre epices & crisped in the wood oven. servied with goat chees dauphinoise potatoes & pear-rhubarb chutney.
|
30
|
|
memphis bbq chicken
boneless half chicken, brined, spice rubbed, basted in a memphis style bbq sauce in the wood oven. served with apple slaw & shoestring frites.
|
28
|
|
yucatan pork
grilled pork tenderloin, brushed with a sweet chili glaze. served with chipotle cheddar risotto & warm salsa cruda.
|
28
|
|
back ribs
tender pork back ribs, wood oven roasted with a mango barbeque sauce, served with cabbage slaw & shoe-string frites.
|
33
|
|
teriyaki salmon
marinated in soya, citrus, ginger, wood oven roasted on cedar & topped with cucumber-radish salsa. served with orange-sesame asparagus & egg fried rice.
|
29
|
|
roast chicken
boneless half chicken, brined & wood roasted with herbs & a dijon mustard marinade. served with roasted spiced carrots & asiago mashed potatoes.
|
28
|
|
arctic char
pan seared & oven roasted with a lemon confit & thyme. served over herb steamed quinoa & sauteed asparagus with hazelnut vinaigrette.
|
30
|
|
porcini filet
grilled bacon wrapped certified angus beef seasoned with dried porcini mushrooms & served with asiago mashed potatoes, sauteed mushrooms & braised onion jus.
|
38
|
