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
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
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
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 –