Dinner Menu
Presented by Chef Craig Vieira

wood oven pizza

abruzzo, marinara sauce, rapini, mozzarini, sausage & banana peppers. 15
chicken & pesto, artichokes, sundried tomatoes, parmesan, chevere & toasted pine nuts. 16
grilled pineapple, marinara sauce, sweet onions, chilli, mozzarella & shaved proscuitto. 16
margherita, roasted tomatoes, fresh basil, & mozzarella. 13
four cheese, pepperoni & sausa, with mozzarella, parmesan, feta, & chevre. 15
tuscan, hot capicolla, roasted eggplant & tomatoes,
mozzarella, parmesan & basil. 15

appetizers

tapas platter, roasted pepper-feta dip, calabrese salami, pecorino cheese, olives & flatbread. 14
cuban shrimp cocktail, marinated in yellow gazpacho with avocado & cherry tomatoes. 13
bbq spanish pork, fragrant marinade, lemon, olive oil & grilled. served with romensco sauce. 11
tomato tart, oven roasted debruin's tomatoes, chevre, puff pastry crust & olive vinaigrette. 12
crab cakes, with sweet crabmeat, asiago cheese & chipotle-sundried
tomato aioli. 12
sea scallops, pan seared with lemon-thyme butter & finished with an autumn inspired chowder. 14
salt & pepper calamari, tossed in chickpea flour & fried. served with tamarind dipping sauce. 12
black & blue ahi tuna, pan seared rare, wasabi vinaigrette, sweet soy and ginger-sesame salad. 13
** Quantities of this product are limited to ensure freshness.

soup & salad

caribou feature soup. 5
avocado-tomato, cucumbers, red peppers, feta cheese & honey-dijon vinaigrette. 9
caribou caesar, herbed flatbread croutons, hand cut pancetta & shaved reggiano parmesan. 9
tomato salad, debruin's tomatoes, sweet onions, mozzarini cheese, basil & extra virgin olive oil. 9
warm goat cheese, baby greens tossed in herb-dijon vinaigrette with chevre & garlic croutons. 8.5

wood oven & grill

bbq ribeye, certified angus beef brushed with adobo sauce & grilled. served with shoestring frites & fresh beefsteak tomatoes. 32
back ribs, tender pork ribs, wood oven roasted with a mango barbeque sauce, served with cabbage slaw & shoe-string frites. 32
maple glazed salmon, wood oven roasted on cedar, with an infused maple syrup & topped with a cool fennel-orange relish. served with roasted potatoes & green beans. 28
aubergine wrapped halibut, pan seared, wrapped in thin layers of eggplant, oven roasted & topped with lemon caper butter. served with creamy leeks & parsely potatoes. 28
lobster spaghettini, sweet bay scallops & lobster meat with cherry tomatoes, lima beans, extra virgin olive oil, tossed iwth spaghettini & finished with toasted garlic bread crumbs. 25
porcini filet, grilled bacon wrapped certified angus beef seasoned with dried porcini mushrooms & served with asiago mashed potatoes, sautéed mushrooms & braised onion jus. 36
sausage & rapini orecchiette, sautéed italian sausage with onion, garlic, pepperoncini, rapini, finished with white wine, tomato & parmesan
reggiano cheese. 22
bruschetta chicken, stuffed with fresh basil & tomato, with herbed jus, wood roasted vegetables & asiago mashed potatoes. 26
roasted duck, fresh muscovy duck breast, dusted with porcini mushrooms. served with caramelized onion-mushroom risotto & a currant reduction. 26
lamb rack, wood oven roasted with a fresh herb crust & red wine jus. served with olive oil smashed yukon gold potatoes & baked tomato. 36
yucatan pork, grilled berkshire pork tenderloin, brushed with a sweet chili glaze. served with chipotle cheddar risotto & warm salsa cruda. 27
piri piri chicken, boneless half chicken, brined & wood roasted in a spicy lemon garlic olive oil. served with fresh asparagus & shoe string frites. 26
cedar plank salmon, wood oven roasted, served with seasonal vegetables & lemon scallion rice & remoulade tartar sauce. 26

** chef's seasonal vegetarian dish on request.

Items and prices may vary.