Insalata dell’Orto – 10
garden salad, root vegetables, fennel, 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, fresh berries, cucumber, goat cheese, cherry tomatoes, citrus vinaigrette

Insalata di Pomodori – 14
vine ripe tomatoes, cucumbers, red onion, oregano, EVOO

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

Polpette di Vitello della Nonna – 10
nonna’s veal meatballs, Lauretta’s tomato sauce

Venison Carpaccio – 26
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

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

Gamberi alla Vodka– 18
5 jumbo prawns, garlic, cherry tomatoes, sautéed in vodka, Italian parsley

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 di Vitello – 20
veal meatballs, savoury spices, garlic, lauretta’s tomato sauce

Cavatelli al Pesto – 18
long fatto a mano cavatelli, garden basil, garlic, pistachio, pine nut, walnut, EVOO

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

Gnocchi alla Lauretta – 20
fatto a mano, ricotta, lauretta’s tomato sauce, touch of cream

Agnolotti al Pin – 23
fatto a mano, fileed with Tanto Latte Ricotta, garden mint, lemon zest, butter sage sauce

Rotini con Zucchini – 18
spiral shaped pasta, zucchini puree, garlic, olive oil

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

Lasagna al Forno – 21
fatto a mano, baked, ricotta cheese, veal, lauretta’s tomato sauce, mozzarella

Lauretta’s Baked Eggplant Parmigiana – 19
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

Lamb Sirloin – 38
7 oz, marinated 36 hours, sweet vermouth, garden mint, served with seasonal vegetables

Grilled New York – 32
8oz of alberta sterling silver, marsala laced mushrooms, served with seasonal vegetables