The following is a Sample Menu

Items listed are subject to change without notice based on
availability, seasonality, or the whims of the Chef

Appetizers & SHARING

Fresh

caesar Salad

Tossed in garlic dressing with our focaccia croutons, local bacon & garnished with asiago cheese & lemon zest.

nectarine & ARUGULA SALAD

Sliced nectarine and baby arugula tossed lightly in our balsamic rhubarb vinaigrette, garnished by roasted lentils & feta.

MARINATED TOMATO & RICOTTA

Slow roasted roma tomatoes in herb marinade with our house made whipped ricotta, garnished by toasted pine nuts and arugula on sundried tomato pesto.

Bowls

TUSCAN WHITE BEAN SOUP

Roasted cherry tomatoes, diced vegetables, spinach & chopped herbs in an aromatic broth.

CALAMARI GREMOLATA

Sautéed with shrimp, capers & red peppers, served on Italian parsley & grilled lemon salad.

MUSSELS & GARLIC baguette

Steamed in white wine broth with caramelized onion, finished in our garlic pesto sauce. Served with roasted garlic baguette.

Pieces

ASIAGO & BLACK PEPPER FRIES

Hand-cut local potatoes fried and tossed in kosher salt with asiago cheese & cracked black pepper, served with garlic aioli.

GRILLED CHICKEN PINCHOS

Chicken breast skewers basted in orange thyme glaze, served on shaved vegetable salad with lemon yogurt and spring pea pesto.

PROSCIUTTO & PEAR FLATBREAD

Grilled flatbread topped with sliced bosc pear, prosciutto, toasted pumpkin seeds, and mascarpone cheese. Garnished by torn basil and balsamic honey.

Platters

SALUMI & PROSCIUTTO

Local salumis and sliced prosciutto, grilled Chorizo sausage, with a selection of house flavoured mustards, smoked salt & crostinis

TAPENADE DIPS

White bean tapenade, sundried tomato pesto, spring pea pesto, artichoke & asiago dip, kalamata olive tapenade, served with vegetable spears & grilled flatbread.

BAKED ASIAGO & GARLIC FOCACCIA

Served with sides of tomato bruschetta, thyme-roasted mushroom salad, garlic pesto and smoked sea salt.

Entrées

Plates

TRAyNOR Steak

Locally sourced rotating steak special, served with our Black Pepper Asiago Fries and grilled seasonal vegetables.

CHICKEN PARMESAN

Panko crusted chicken breast cutlet topped with roasted tomato sauce, provolone & asiago cheese, served on roasted garlic and spinach gnocchi.

cedar plank salmon

Pacific Salmon filet glazed with local honey on a cedar plank, served with sauteed zucchini and yams, our canoe herb wild rice pilaf, and apricot red onion chutney.

rainbow trout

Pan-seared trout filet served on a warm potato salad,  served with shaved fennel & apple salad on dill remoulade, garnished with summer citrus salsa

Pasta

Waymac MUSHROOM & tomato risotto

Medley of shitake, cremini and oyster mushrooms marinated with local tomato salad, nested in a mushroom cream risotto and garnished with truffle and thyme.

DUCK confit CARBONARA

Shredded duck confit, local bacon and spring peas with linguine pasta tossed in asiago & pecorino cheeses and topped with a fresh egg yolk, smoked salt and pea shoots.

SUNDRIED TOMATO prosciutto fettucini

Fettucine pasta sautéed with sliced sundried tomatoes in a roasted tomato cream, garnished with prosciutto, basil and garlic pesto and topped with fresh made ricotta cheese

lemon spinach CREAM spaghettinI

Grilled sliced chicken breast and seared tiger shrimp tossed in a lemon and spinach cream sauce, nested with spaghettini and garnished with charred lemon and pea shoots.

linguini arrabiata

Linguine pasta nested with braised beef short rib meat, sausage and caramelized onions in  our slow-roasted  tomato sauce,  garnished with Grana Padano cheese, scallions and spicy chili oil