LA BUSSOLA MENU

Salads

Insalata dell’Orto – 10
garden salad, root vegetables, Lauretta’s house dressing

Insalata Caprese – 17
mozzarella di buffalo, vine tomato, basil, cracked pepper, extra virgin olive oil

Insalata La Bussola – 14
mixed greens, stone fruit, pumpkin seed, goat cheese, cherry tomatoes, citrus vinaigrette

Insalata d’Inverno – 14
belgium endive, radicchio, grated cabbage, chickpea’s, vinaigrette dressing

Antipasti

Antipasto Italiano – 26
mixed artisanal cheese and charcuteries, olives, grissini, house pickles, seasonal compote

Polpette di Vitello della Nonna – 12
nonna’s veal meatballs, Lauretta’s tomato sauce

Venison Carpaccio – 28
thinly sliced seared venison, capers, brandy mustard zabaglione, parmigiano, berries

Baked Scallops – 18
tomato aioli base, squid ink, aromatic herbs, breadcrumbs, butter laced garlic, crostini

Cioppino Soup – 21
tomato based halibut broth, mussels, scallops, clams, calamari, white fish and prawns

Bruschetta Classica – 12
toasted bread, diced vine ripe tomato, garlic, Italian parsley, oregano, basil

Fagottino ai Formaggi– 12
puff pastry, stuffed with mixed cheeses, squash purée, topped with a cheese fondue

Fresh Oysters – 19
half dozen oysters, lemon wedge, mignonette* ‘The consumption of raw oysters poses an increased risk of food borne illness.

A cooking step is needed to eliminate potential bacterial or viral contamination.’ – Medical Health Officer of BC

Pasta

Spaghetti alla Polpette – 21
veal meatballs, savoury spices, garlic, Lauretta’s tomato sauce

Elk Ravioli – 29
fatto a mano, cocoa pasta, braised elk, plums, raisins, tomato elk ragú sauce

Spaghetti al Pomodoro Fresco – 18
vegan dish, garden tomatoes, basil, garlic, olive oil

Gnocchi alla Lauretta – 21
fatto a mano, ricotta, lauretta’s tomato sauce, touch of cream

Agnolotti ai Funghi – 23
fatto a mano, fileed with Tanto Latte Ricotta, mixed mushrooms, butter sage sauce

Rotini con Rapini – 21
vegan, spiral shaped pasta, rapini purée, garlic, EVOO

Linguini alla Vongole – 24
manilla clams, zucchini, cherry tomatoes, spring onion, garlic, italian parsley, white wine

Lasagna al Forno – 23
fatto a mano, baked, ricotta cheese, veal, lauretta’s tomato sauce, mozzarella

Spaghetti Pizzaiolo – 18
vegan, spicy marinara sauce, garlic, oregano, basil

Entree

Lauretta’s Baked Eggplant Parmigiana – 21
rice flour, mozzarella, fresh basil, Lauretta’s tomato sauce, parsley

Salmone del Pacifico – 28
oven-roasted, lemon, white wine, Lauretta’s tomato sauce, touch of cream, served with seasonal vegetables

Chicken Parmigiana – 27
free-range breaded cutlet, mozzarella, mushrooms, lauretta’s tomato sauce, touch of cream, served with spaghetti marinara

Veal Parmigiana – 28
breaded cutlet, mozzarella, mushrooms, lauretta’s tomato sauce, touch of cream, served with spaghetti marinara

Veal Marsala – 29
veal scallopini, marsala wine, mushrooms, parsley, touch of cream, served with seasonal vegetables

Veal Piccata – 29
veal scallopini, white wine, squeeze of lemon, parsley, marinara, touch of cream, served with seasonal vegetables

Rack of Lamb – 48
herb crusted, sweet vermouth, garden mint, served with seasonal vegetables

Filet Mignon – 49
8oz of angus beef, marsala laced mushrooms, served with seasonal vegetables

Grilled New York – 35
8oz of Alberta sterling silver, marsala laced mushrooms, served with seasonal vegetables

– 3 years –