Appetizers

Wild Maine Scallops seared & served with a creamy  with miso glaze   19

 

Salt Spring Island Mussels   cooked in a saffron white wine garlic tomato broth with shaved fennel and roma tomatoes with local grilled sour dough  19

 

Carpaccio thinly shaved 28 day aged beef tenderlion encrusted with cracked peppercorns, capers and white truffle oil, shaved grana padano cheese with crostinis  19.5

 

 Charcuterie Board Served for Two  prosciutto, soppressata, pate, air cured meats, cornichons, marinated artichokes, tomato jam and local grilled sour dough  22

 

Albacore Tuna Tataki albacore tuna with wasabi aioli & toasted sesame seeds, served with daikon radish, in garlic soy ginger dressing  21

 

 Greek Fried Squid calamari with red, green onion garlic and chopped parsley with lemon and tzatziki  17

 

Escargot Stuffed Mushroom Caps   served  with herbed garlic butter and melted Parmesan   15

 

Pernod Tiger Prawns  sauteed prawns in garlic pernod butter  19

 

 Gnocchi of the Day  refer to fresh sheet   16.5

 

 Salads

Watermelon Mimosa Salad  baby arugula, red onion, cherry tomatoes, cucumber and feta cheese tossed in a champagne orange vinaigrette  16.5

 

Grilled Romaine Spear North 54 homemade caesar dressing, freshly made herbed croutons, shaved grana padano cheese and crispy prosciutto   14.5

 

Ensalada Caprese fresh red vine ripe tomatoes, bocconcini, extra virgin olive oil, cracked sea salt and fresh basil  13.25

 

Warm Heart of Palm & Artichoke Salad with a garlic white wine butter sauce, topped with 2 garlic taiger prawns  17.5

Pasta

Our famous handmade pasta, made from the finest local ingredients.

 

Lobster Ravioli handmade and served with fresh basil, caramelized onions in a rich roasted garlic tomato sauce   25.5

 

 Penne con Salsiccia Picante a rich and spicy tomato sauce with red & green onion, roasted garlic and chorizo   18.75

 

Spaghetti Bolognaise fresh ground beef tenderloin cooked for 6 hours in rich tomato, red wine sauce with fresh herbs and spices   19.75

 

Spaghetti alla Carbonara creamy combination of crispy prosciutto, scallions and parmesan cheese  19.75

 

Capelli D'angelo Pollo Saltimbocca thinly sliced free range chicken, crispy prosciutto and garden fresh spinach in a sage browned butter sauce  18.5

 

Pappardelle Tartufi Oli Crema truffle infused cream sauce topped with grilled medallions of beef tenderlion finished with fine herbs 24.5

 

Baked Crab Macaroni dungeness crab in a white wine cheese sauce topped with herbed bread crumbs and baked in the oven 23

 

 

 

You may add: garlic prawns (4) $8, seared scallops (3) $9, grilled chicken $7

or beef medallions $10 to any of the above

Steaks

Our steaks are cut from the top 2% graded Sterling Silver Beef in Canada and aged for minimum 28 days with the right marbling to enhance tenderness and flavor. They are rubbed with three peppercorn blend and Celtic Fleur De Sel. Served with garlic mashed potatoes and seasonal fresh vegetables. Larger cuts available upon request.

 

PG's Favorite Tenderloin 28 day aged charbroiled Beef Tenderlion with garlic and chive infused double cream mashed potatoes      6oz 39.5/ 8oz 43.5

 

New York 28 day aged charbroiled New York steak with garlic and chive infused double cream mashed potatoes     10oz 36.5

 

12 Ounce Ribeye Steak 28 day aged charbroiled Ribeye steak with garlic double cream mashed potatoes   12oz 46.5

 

Customize your steak with brandied peppercorn sauce $4.5, morel cream sauce $5.25, or gorgonzola topping with a port wine demi-glaze $4

 

You may add: garlic prawns (4) $8, seared scallops (3) $9, or sautéed mushrooms  $5

 

Land

All entrees served with seasonal vegetables.

 

New Zealand Rack of Lamb encrusted with grainy Dijon mustard and a minted au jus served with garlic and chive infused double cream mashed potatoes  38.5

 

Fraser Valley  Duck Breast  pan seared duck breast, cassis pan sauce, pink grapefruit and orange segments served with lemon parmesan risotto  37

 

10 Ounce Grilled Thick Cut Pork Chop  served with a warm melange of beans topped with a sundried tomato butter sauce 30

 

Free Run B.C. Chicken Breast tender breast of chicken with a creamy apple glaze  served with garlic and chive infused double cream mashed potatoes  29.5

 

16 Ounce Lamb Shank braised for 6 hours in a rich red wine demi sauce, served with garlic double cream mash potatoes  32.5

 

Green Curry Chicken Risotto  sauteed asparagus, beans, bell peppers, and red onion in our coconut green curry sauce topped with a

         marinated green curry free range breast of chicken and toasted coconut           21.5   

 

Water

All entrees served with seasonal vegetables.

 

B.C. Wild Sockeye Salmon  8 oz salmon fillet seared with a herbed citrus butter and Mediterranean rice pilaf    34.75

 

Grilled Scallop Risotto   creamy with baby shrimp sundried tomatoes, sweet peas , smoked cheddar and topped with grilled scallops   33

 

Pan Seared Sablefish seared in a black pan then finished in the oven with citrus zest infused white wine butter served on lemon parmesan ristto  37

 

Tuscan Seafood Stew rich and mildly spiced tomato based stew with chef's choice of seafood served with local grilled sour dough bread  25

 

 

 

 

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