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  18.5

 

 Charcuterie Board Served for Two  prosciutto, soppressata, pate, chorizo, cornichons, grainy Dijon mustard marinated artichokes 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  19.5

 

 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   13.5

 

Pernod Tiger Prawns  sauteed prawns in garlic pernod butter  19

 

 Gnocchi of the Day  refer to fresh sheet   16.5

 

 Salads

Arugula and Poached Pear pinot grigio poached pear, arugula, toasted pistachio nuts, dried cranberries, goat cheese and a lemon thyme vinaigrette  16

 

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

 

Spinach and Pomegranate Salad red onion, toasted cashews, feta cheese, fresh pea shoots and white balsamic dressing  14.5

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   23.5

 

 Penne con Salsiccia Picante a rich and spicy tomato sauce with chorizo, fresh assorted peppers and onions   18.75

 

Pappardelle Cacioi e Peppe grana padano cheese, roasted cracked peppercorns and wild mushrooms   19

 

Spaghetti alla Carbonara creamy combination of crispy prosciutto, scallions and parmesan cheese  19.25

 

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

 

 

 

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 38.5/ 8oz 42.5

 

New York 28 day aged charbroiled New York steak with garlic and chive infused double cream mashed potatoes       10oz 34

 

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

 

Veal Osso Bucco braised veal shank on tomato saffron risotto with herbed infused red wine reduction topped with gremolata  29

 

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

 

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    28

 

Grilled Scallop Risotto   creamy with baby shrimp sundried tomatoes, sweet peas , smoked cheddar and topped with grilled scallops   30

 

Seafood Curry Rice Bowl prawns, scallops, crab, mussels, sautéed vegetables in a coconut  red curry sauce   24

 

Pan Seared Sablefish refer to fresh sheet  37

 

 

 

 

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