✴ Penne Livornese
A blend of fresh, seasonal pesto, made with basil freshly picked from our garden, with Italian tomato sauce.
✴ Penne Spadellata
A delicious blend of ground beef and wild boar, blended together in a fresh cream sauce with basil, topped with parmesan cheese.
✴ Vegetali alla Mediterania
Char-grilled eggplant, zucchini and red peppers, brushed with chef Aldo’s Milanese marinade.
✴ InSalata
Crisp, organic mixed greens, tossed in virgin olive oil and balsamic vinaigrette. With fresh herbs and garlic, all blended together for a perfect flavor.
✴ InSalata di Pomodoro
Roma tomatoes, egg plant, red onions and Kalamata olives marinated in chef Aldo’s blend of Ruby Lake herbs and garden grown garlic and topped with our Italian salad dressing and fresh basil.
All entrees are served with soft Portuguese buns and delicious French bread.
Choose from two of these delectable options, flame-broiled to mouth-watering perfection by chef Aldo on our open-pit barbecue, located in the heart of the Rainforest Village. All barbecue meals are cooked with locally grown Alder and Maple wood.
✴ Wild Salmon
A Taste of B.C. A fresh fillet, marinated for 24 hours in olive oil, garlic and shallots.
✴ Wild Boar
Our luscious Wild Boar is range raised in Alberta and prepared to perfection in a local market. Homemade Tuscany blended sausages.
✴ Free Range Chicken
Six ounce, juicy, plump chicken breasts. Marinated all day in olive oil, real Italian sun-dried tomatoes, shallots, garlic and a splash of brandy, with our special seasoning salt.
✴ B.C. Lamb
Tender lamb chops, marinated in brandy, olive oil, herbs and French shallots.
✴ Red Snapper
A taste of the Wild West coast. Fresh fillet of Red Snapper grilled very lightly and brushed with Italian seasoning.
✴ Cheese Platter
An International and North American selection of fine cheeses, served with fresh grapes.
✴ Sandwich Platter
An excellent selection of finger sandwiches, with a variety of breads and an assortment of cold cut meats.
✴ Salmon Platter
Local wild BC smoked Sockeye Salmon, candied! Like nothing you’ve tasted before.
✴ Antipasto Platter
A taste of Italy. A delicious mix of authentic Italian cold cut meats, Mediterranean olives, artichoke hearts and more.
✴ Game Meat
Walk on the wild side with your choice of Caribou, Wild Boar short loins, Venison, Elk, and don't miss the new flavor from Australia, wild Kangaroo!
✴ Whole Chicken, Pheasant or Quail
Marinated and spit roasted, cooked for more than an hour and a half on our huge fire pit, and brushed with our special condiments.
✴ Whole Rabbit
Sourced from Montreal, marinated and spit roasted, cooked for more than an hour and a half on our huge fire pit, and brushed with our special condiments. Cut and served to your specifications.
We can also arrange for a full or half Wild Boar or Suckling Pig to make your event even more amazing! If you would like arrange these additions please contact us in advance as prices are seasonal and vary.
✴ InSalata
Crisp, organic mixed greens, tossed in virgin olive oil and balsamic vinaigrette. With fresh herbs and garlic, all blended together for a perfect flavor.
✴ InSalata di Pomodoro
Roma tomatoes, egg plant, red onions and Kalamata olives marinated in chef Aldo’s blend of Ruby Lake herbs and garden grown garlic. Mixed with our Italian salad dressing and topped with fresh basil.
✴ Crostini al Pesce Affumicato
Succulent slices of Alderwood cold-smoked Black Cod, organically grown in Jervis Inlet. Served atop grilled Italian bread, served with a tangy homemade caper sauce.
✴ Caprese Salad
Fresh Boconccini mozzarella, thinly sliced and mixed with fresh Roma tomatoes, served on a bed of organic mixed salad greens, sprinkled with virgin olive oil and seasoned with fresh basil.
✴ Crostini al Salmone
Slices of cold-smoked, wild, B.C. Sockeye Salmon. Served with grilled Italian bread, shaved red onion and capers.
✴ InSalata de Gamberi e Cozze
Wild Jumbo Prawns in half-shells. New Zealand mussels, cooked and prepared in tomato sauce, white wine and garlic, served cold on a platter.
✴ I Polpa di Gramchio
Blue Crab claw meat, mixed with Arctic clams, marinated in lemon juice, olive oil and fresh seasonable herbs and garnished with wild sea asparagus.
✴ InSalata di Polipo
Locally caught, Giant Octopus, cooked and prepared with a secret recipe by chef Aldo in Milanese style. Sliced and marinated, then served in perfect tender bites.
✴ Penne con Fungi
A taste of the wild coastal mountains. A mix of Chanterelle and Lobster mushrooms, cooked in white wine and garlic, finished with a touch of cream sauce and parmesan cheese.
✴ Vegetali alla Mediterania
Char-grilled eggplant, zucchini and red peppers, brushed with chef Aldo’s Milanese marinade.
✴ Farfalle al Salmone - Aldo’s Special
Sockeye Salmon, specially selected by the chef. Marinated for two days in Grand Marnier, brown sugar and Italian seasoning, smoked with fresh cherry wood and topped with and parmesan cheese.
All entrees are served with soft Portuguese buns and delicious French bread.
Breakfast pastries, a selection of muffins, croissants, cereal, toast and jam, fresh seasonal fruit salad, yogurt, juice, milk, organically grown shade coffee and tea.
✴ Crostini al Pesce Affumicato
Succulent slices of Alderwood cold-smoked Black Cod, organically grown in Jervis Inlet. Served atop grilled Italian bread, served with a tangy homemade caper sauce.
