MENU as of July 12,2008

Soups


Potato Leek Soup

herb & truffle oil petite frites  9-

Wine Suggestion

– Poplar Grove Pinot Gris


Chilled Pea Soup

herb whipped cream, crispy scallop gnocchi   9-

Wine Suggestion

– Forrester Chenin Blanc


Salads


Romaine Hearts

anchovy/lemon vinaigrette, parmigiano, mie de pain cracker   9-

Wine Suggestion

– Sauvignon Blanc


Candied Almond Crusted Goat Cheese

local organic greens, marinated cherries, cherry-verbena vinaigrette   12-

Wine Suggestion

– Dr. Loosen Riesling


Butter Lettuce, Cucumber and French Bean

Fresh mint, and creamy black pepper dressing   12-

Wine Suggestion

– Rochioli Sauvignon Blanc


Heirloom Tomato Salad

basil cream, balsamic jellies, tomato water   15-

Wine Suggestion

– Herder Pinot Gris


Appetizers


Local Oysters

rhubarb citrus sauce each   2.75-   ½ dozen   15-

Wine Suggestion

– Champagne


Grilled Moroccan Sausage (House Made)

bell peppers, green olive, tomato & arugula salad   15-

Wine Suggestion

– Squinzano


House Made Charcuterie

Please refer to the Charcuterie list

Wine Suggestion

– Alderlea Pinot Noir


Spot Prawn Crudo

heirloom tomato, cucumber, garlic chive oil   16-

Wine Suggestion

– Zed Sauvignon Blanc


Grilled Marinated Albacore Tuna

fava bean humous, lemon vinaigrette   14-

Wine Suggestion

– Ken Forrester Chenin Blanc


Pasta


Scallion, Kale & Potato Agnolotti

preserved lemon sauce   20-

( ½ order  14-)

Wine Suggestion

– Heggies Chardonnay


Ricotta Gnocchi

Roasted butternut squash, morels, sage butter   20-

( ½ order  14-)

Wine Suggestion

– Barbaresco


Bucatini

anchovies, chilis, breadcrumbs   17-

( ½ order  10-)

Wine Suggestion

– Forrester Chenin Blanc


Handmade Tagliatelle

duck confit, arugula pesto   22-

( ½ order   14-)

Wine Suggestion

– Negroamaro


P L E A S E   I N F O R M  U S  O F  A N Y  A L L E R G I E S


Most of the art work is for sale. Please ask your server.

Main Course


Pan Roasted Arctic Char

Braised fennel, creamy polenta,

saffron-tomato sauce   29-

Wine Suggestion

- Zed Sauvignon Blanc


Pan Roasted Halibut

pepornata and fingerling potatoes,

eggplant cream   29-

Wine Suggestion

- Heggies Chardonnay


Roasted Cowichan Bay Farm Chicken Breast

Israeli cous cous, English peas, citrus jus  29-

Wine Suggestion

– Poplar Grove Pinot Gris


Crispy Cowichan Bay Farm Duck Breast

mint risotto, balsamic syrup, mint risotto, balsamic syrup,

Saanich strawberry jus   28-

Wine Suggestion

– Alderlea Pinot Noir


Grilled 16oz. Quist Farm Rib Eye Steak

roasted beet & fingerling potato salad, salsa verde   45-

(for two)   49-

Wine Suggestion

– Cremaschi-Furlotti Cabernet Sauvignon


Grilled Pork and Crispy Pork Fritter

french and white bean ragout, dandelion greens,

molasses white wine jus   26-

Wine Suggestion

– Dr. Loosen Riesling


* Local Farm Feature *

Quist Farms Naturally Raised Veal   27-

Wine Suggestion

– Ask your server


Brio Family Meal

A selection of 5 or 6 dishes chosen by the Chef, served family style,

to be shared by the entire table.   40- per person


Accompaniments


Pommes Frites

red pepper-chili rouille  8-

Contorni

four preparations of seasonal vegetables  8-

Olive Ascolane

stuffed olives handmade by Silvia's mother, Maria  1.75 each


Cheese


Grana Pedano

(hard, Italian)

Fourme d'Ambert

(raw milk, blue, Fr.)

Gorgonzola

(blue, Italian)

Comte

(hard, cow France)

 

 

L'Edel de Cleron

(soft cow, France)


Your Choice of Any 3   $16


Ordering Cheese Ahead of Your Meal Will Allow For Proper Serving Temperature


C H E F   Laurie Munn






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