Menus

LUNCH MENU

Appetizer

Carpaccio thinly shaved 28 day aged beef tenderloin encrusted with cracked peppercorns topped with capers, white truffle oil, shaved Grana Padano cheese and crostini’s 24

Tomato Bruschetta freshly cut Roma tomatoes, basil, garlic and balsamic reduction served with crostinis  15

Oysters, fried oysters served with brandy mayo and mixed greens 25

Calimari, extra crispy served with freshly made tzatziki 22

Fresh Daily Soup,  homemade soup with fresh ingredients   11/16

Wild scallops, (4) pan seared served with miso glaze 19.75

Garlic Tiger Prawns, (6) sautéed in garlic butter 22.5

Salads

Tuna Poke Salad, served on North 54 salad blend with a wasabi rice wine vinaigrette 24

Ensalada Caprese fresh vine ripened tomato, bocconcini cheese, cracked sea salt, basil oil and dark balsamic reduction   17.5

Caesar Salad crisp romaine, Grana Padano, freshly made herbed croutons with our rich garlic dressing    8.5/13

Thai Steak Salad fresh salad mix, mint, basil, cucumbers, red cabbage & grape tomatoes tossed with Thai sesame seed vinaigrette topped with a 6oz New York Steak   27.5

Sandwiches

Chicken Dijon Sandwich crispy prosciutto, friulano cheese, free range chicken breast, fresh tomato, romaine & grainy Dijon mayo on local rustic sourdough, choice of side  19.5

Pasta

Chorizo Penne a rich and spicy tomato sauce with red and green onion, roasted garlic and chorizo 25

Spaghetti Alla Carbonara  a creamy blend of crispy prosciutto, scallions and Grana Padano  29.5

Capelli D’Angelo Saltimbocca thinly sliced free range chicken, crispy prosciutto and garden fresh spinach in a sage browned butter sauce   26.5

Lobster Ravioli hand stuffed and served with fresh basil and caramelized onions in a rich roasted garlic tomato sauce   35

Baked Lasagna, in-house made deep pan lasagna served with Caesar salad and garlic bread made with local sourdough 28.5

Angel Hair fresh vine ripe tomatoes, garlic and basil with your choice of baby shrimp or crispy prosciutto   26

Sage Brown Butter, served with spaghetti topped with sheared feta cheese   24

Steaks

Our steaks are cut from the top beef in Canada, which are aged for minimum 28 days with the right marbling to enhance tenderness and flavor. Steaks are seasoned with freshly ground sea salt and black pepper.

New York 10 oz charbroiled served with seasonal vegetables and baked potato 44

Entrees

Teriyaki Bowl choice of chicken or beef, cooked with carrots, snap peas, and green peppers in a house made teriyaki sauce served on rice topped with sesame seeds and green onions 29.75

St Louis Ribs, served with coleslaw and freshly baked cornbread 34

3 Mushroom Risotto, cremini, Portobello and button mushrooms served with risotto and gorgonzola cheese topped with grana padano cheese 31

Miso Broth Salmon, served on baby roasted potatoes, seasonal vegetables topped with lychee nut and mango salsa 37

Fish & Chips, Rock cod served with fries, tartar sauce and coleslaw 17.5 Half / 20.5 Full

Desserts

Warm Sticky Date Pudding toffee sauce with vanilla ice cream     14.5

Crispy Banana Cheesecake Rich, creamy banana cheesecake in a flaky pastry with caramel & chocolate sauce with French Vanilla ice cream     14.5

Tiramisu Traditionally made with lady fingers soaked in espresso layered with liqueur infused silky mascarpone cheese     12.5

Crème Brule, classic vanilla bean custard topped with caramelized sugar 12.5

Pot De Creme, Silky decadent chocolate French custard 11.75

DINNER MENU

Appetizer

Carpaccio thinly shaved 28 day aged beef tenderloin encrusted with cracked peppercorns topped with capers, white truffle oil, shaved Grana Padano cheese and crostini’s 24

Tomato Bruschetta freshly cut Roma tomatoes, basil, garlic and balsamic reduction served with crustinis  15

Neptune Stuffed Mushrooms, combination of Dungeness crab and Boursin cheese topped with melted citrus butter, Grana Pandano and crustinis 18.5

Oysters, fried oysters served with brandy mayo and cucumber mint slaw 25

Calamari, extra crispy served with freshly made crème fresh tzatziki 22

Fresh Daily Soup,  homemade soup with fresh ingredients   11/16

Wild scallops, (4) pan seared served with miso glaze 19.75

Garlic Tiger Prawns, (6) sautéed in garlic butter 22.5

Steak Bites, fried steak bites marinated in a sweet soya glaze served with smoked horseradish crème 25

Cheese Fondue for Two, classically done with kirsch, white wine, Emmentaler and Gruyere cheese served with assorted breads and boiled baby potatoes 48

Salads

Tuna Poke Salad served on North 54 salad blend with a wasabi rice wine vinaigrette seed 24

Ensalada Caprese fresh vine ripened tomato, bocconcini cheese, cracked sea salt, basil oil and dark balsamic reduction   17.5

Caesar Salad crisp romaine, Grana Padano, freshly made herbed croutons with our rich garlic dressing    8.5/13

Thai Steak Salad fresh salad mix, mint, basil, cucumbers, red cabbage & grape tomatoes tossed with Thai sesame seed vinaigrette topped with a 6oz New York Steak   27.5

Pasta

Chorizo Penne a rich and spicy tomato sauce with red and green onion, roasted garlic and chorizo 25

Spaghetti Alla Carbonara  a creamy blend of crispy prosciutto, scallions and Grana Padano  29.5

Capelli D’Angelo Saltimbocca thinly sliced free range chicken, crispy prosciutto and garden fresh spinach in a sage browned butter sauce   26.5

Lobster Ravioli hand stuffed and served with fresh basil and caramelized onions in a rich roasted garlic tomato sauce   35

Baked Lasagna, in-house made deep pan lasagna served with Caesar salad and garlic bread made with local sourdough 28.5

Angel Hair fresh vine ripe tomatoes, garlic and basil with your choice of baby shrimp or crispy prosciutto   26

Sage Brown Butter, served with spaghetti topped with sheared feta cheese   24

Portobello Pappardelle, crispy prosciutto, Portobello’s, green peas cooked in a rich cream sauce    28.5

Tagliolini, grilled chicken, sundried tomatoes, fresh basil, artichokes served with a lemon white wine sauce   27

Steaks

Our steaks are cut from the top beef in Canada, which are aged for minimum 28 days with the right marbling to enhance tenderness and flavor. Steaks are seasoned with freshly ground sea salt and black pepper.

New York 10 oz charbroiled served with seasonal vegetables and duchess potato 44

Rib Eye 12 oz charbroiled served with seasonal vegetables and duchess potato 65

Beef Tenderloin charbroiled served with seasonal vegetables and duchess potato 6oz 44.5 8oz 51.5

Entrees

Teriyaki Bowl, choice of chicken or beef, cooked with carrots, snap peas, and green peppers in a house made teriyaki sauce served on rice topped with sesame seeds and green onions 29.75

Korean Ribs, served with sesame Asian coleslaw and steamed rice 36

Stuffed Chicken Supreme, stuffed with brie and wild mushrooms served with duchess potatoes topped with marsala cream sauce 34.75

Miso Broth Salmon, served on baby roasted potatoes, seasonal vegetables topped with lychee nut and mango salsa 37

New Zealand Rack of Lamb, roasted with mint au jus, served with seasonal vegetables and baked potato 61

Duck Breast, pan seared topped with cassis pan sauce, served on lemon parmesan risotto 36

3 Mushroom Risotto, cremini, Portobello and button mushrooms served with risotto and gorgonzola cheese topped with grana padano cheese 31

Desserts

Warm Sticky Date Pudding toffee sauce with vanilla ice cream     14.5

Crispy Banana Cheesecake Rich, creamy banana cheesecake in a flaky pastry with caramel & chocolate sauce with French Vanilla ice cream     14.5

Tiramisu Traditionally made with lady fingers soaked in espresso layered with liqueur infused silky mascarpone cheese     12.5

Crème Brule, classic vanilla bean custard topped with caramelized sugar 12.5

Pot de crème, silky decadent chocolate French custard 11.75

Fresh Bowl of Strawberries 8

Wine

We love the challenges of guiding the evolution of our wine program. The relentless commitment to excellence by our kitchen demands that we nurture the growth of a purposeful and wisely selected wine list to complement our food.

Our wine list has been developed with approachability always in mind.

Bubbles

White Wines

Vintages Subject to Change

Red Wines

Vintages Subject to Change

Cocktails

Vintage Cocktails

Signature Cocktails

Signature Martinis

Make it premium for a $3 up charge

After Dinner Café

Dessert Wines

Brandy & Cognac

Port & Sherry

Grappa

Scotch & Whiskey

Domestic Beer

Import Beer

Coolers / Ciders

Café

Non Alcoholic

Desserts

Seasonal Desserts

Warm Sticky Date Pudding toffee sauce with vanilla ice cream     14.5

Crispy Banana Cheesecake Rich, creamy banana cheesecake in a flaky pastry with caramel & chocolate sauce with French Vanilla ice cream     14.5

Tiramisu Traditionally made with lady fingers soaked in espresso layered with liqueur infused silky mascarpone cheese     12.5

Crème Brule, classic vanilla bean custard topped with caramelized sugar 12.5

Dark Chocolate Amaretto Truffles, two truffles rolled in crushed walnut 10.75

Specials

Weekly Drink Specials

Tuesday
Bar Highballs $5.50

Wednesday
Beer – Domestic $4.95 Imports $5.95
350ml bottles Local, Domestic, BC Craft & Imports

Thursday
Half Litres – $12
Chaberton Estates House Red & White Wine

Friday
Martinis – $8
All of our fantastic martinis, classic or signature (non-premium)

Saturday
Garden Caeser – $6.5