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