These delicious slightly sweet raviolis are fresh made by Let’s Pasta, brown basil butter, onions, Broxburn vegetables, and balsamic glaze. Served with a focaccia garlic wedge.

V

Plant based and vegan, these ravioli are cooked with olive oil, onions, Broxburn vegetables & finished with balsamic glaze. Served with a focaccia, vegan garlic butter, wedge.

VG

Let’s Pasta four cheese & spinach ravioli smothered in our house-made marinara sauce & topped with Crystal Springs Cheese cow feta & shredded cheese. Served with a focaccia garlic wedge.

V

Let’s Pasta fresh fettuccine, cream, butter, garlic, & Kootenay Alpine Cheese Co. Alpindon cheese. Served with a focaccia garlic wedge.

(V)

Sirloin Steak – 10, Grilled Chicken Breast – 8, Garlic Prawns 7, Sauteed Mushrooms – 2

Grilled wild salmon finished with Gosford Farm maple butter, served with Floating Leaf wild rice & grain pilaf & fresh seasonal vegetables.

GF

Panko-crusted Sunrise Poultry chicken breast, stuffed with Broek Berkshire ham & Vital Greens organic gouda cheese, served with velouté sauce, roasted baby Yukon potatoes from Little Potato Co. & fresh seasonal vegetables.

GF