House-Made Focaccia
extra virgin olive oil, balsamic vinegar, toasted seed blend
Formaggio
Fontina
rich, robust, funky flavour with distinct nutty undertones
Bleu Claire
little qualicum cheeseworks, a firm, crumbly blue with sweet softness. the tangy bite mellows on the tongue to a buttery blue finish
Island Brie
little qualicum cheeseworks, soft-ripened cheese offers a rich, buttery taste with a smooth and creamy texture that melts in your mouth
Aged Chedar
natural pastures aged farmhouse, a slightly granular texture loaded with rich, bold flavour
Fior di Late
fresh, hand-torn cow’s milk mozzarella, finished simply with premium extra virgin olive oil, vancouver island sea salt, and cracked black pepper
Verde
Spiced Artichokes
Marinated Mushrooms
roasted button & shimeji mushrooms, orange, chili, herbs
Giardiniera
tangy pickled vegetables in olive oil & spices
Warm Marinated Olives
orange rind, roasted garlic, preserved lemon, rosemary
Carne
Prosciutto di Parma
traditionally-cured ham from parma italy
Mortadella
a traditional italian cold cut from bologna, silky texture and a rich, fatty pork flavour with subtle spice notes
Soppressata
traditional italian dry-cured salami, robust, full bodied & slightly spicy
Capicola
traditional italian, spicy, dry-cured and well-marbled pork neck & shoulder
Chef's Choice Antipasti
an assortment of formaggio, carne, verde, house-made focaccia
Forno Pizza
Margherita
house-made marinara sauce, fior di latte, vancouver island sea salt, basil
Carne
house-made marinara sauce, salami, prosciutto, mortadella, capicola, fior di latte
Verdura
walnut & basil pesto, giardiniera, artichokes, marinated mushrooms, kalamata olives, little qualicum feta
BBQ Chicken
maple bbq sauce, roasted chicken, red onion, pineapple, little qualicum feta cheese, chili flakes
Chef de Cuisine: Nate Catto
General Manager: Jay Loucks
An 18% automatic gratuity will be
applied to groups of 8 or more.
