2 Course Lunch

charcuterie sized for one/cheese duo for one 

add $5 for clams / $9 for pork chop / $12 for steak

no further discounts for prix fixe

Spanish style fried potatoes with aioli, salsa roja & green onion

Savoury donuts with garlic honey & parmesan

marinated in spicy calabrian salami 

butter beans in tomato, garlic & lemon sauce 

seasonally inspired

green goddess dressing, dill, radish, cucumber

pumpkin seeds, pickled red onion, focaccia croutons 

steamed in saffron tomato broth with garlic & a pinch of chilies

beef + pork meatballs in rich tomato sauce, arugula & parmesan

add a polpette  6

assorted cured meats, artisan cheeses & accompaniments (for two)

Kootenay Alpine Nostrala on focaccia, fruit mustarda, crispy onions with lemon aioli

add prosciutto +4

on focaccia with parmesan, confit garlic aioli & arugula

tomato, basil, fior di latte

white sauce, wild & cultivated mushrooms, alpindon, caramelized onions

tomato, parmesan, smoked mozzarella, upper bench king cole blue, nostrala, chilis

tomato, Italian bacon, confit garlic, smoked mozzarella,  chilis

tomato, alpindon, capacolli, fermented chili sauce, pepperoncini

tomato, pepperoni, fior di latte, parmesan, oregano

chickpeas, sweet peas, spring greens & pea shoots

in lemon butter sauce with burrata & lemon scented fried bread crumb

spaghetti alla chitarra, smoked pork jowl, ample black pepper, cured egg yolk, arugula

venison braised in rich tomato sauce with parmesan  

wild and cultivated mushrooms, spinach, ricotta, mozzarella, tomato sauce, herb oil, parmesan espuma

almond romesco, roasted cabbage, salt cod floss & vermouth sauce  

speck & yuzu risotto, grilled local romaine  

black garlic caesar dressing, parmesan crisp

grilled rare, olive salsa verde, confit fingerling potatoes "a la plancha", radicchio, porcini mushroom aioli & shallots

sponge toffee, peanut butter mousse

orange ricotta cream, pistachios, cherry compote 

seasonal flavors

vanilla gelato & espresso

quince compote, whole wheat flat bread