GREENS
Kale & Baby Romaine — white currants, toasted almonds, grated parmesan, fresh lemon-oregano dressing13
Add pan seared chicken 5 or pan seared shrimp 7
Greek Village Salad — cucumber, tomatoes, kalamata olives, marinated feta, lemon, oregano & olive oil8/16
Add pan seared chicken 5 or pan seared shrimp 7
Roasted Beet — ricotta, orange zest, almonds, watercress15
BETWEEN BREAD
Your choice of Greek Salad or Duck Fat Fries
Barrel Burger — crisp pancetta, aged provolone, caramelized onions, tomato jam, basil aioli, jarred pickled vegetables15
Chicken “BLT” — shaved roasted chicken, crisp pancetta, arugula, tomato, avocado-basil aioli, country white bread15
Cured Salmon — whipped burrata, pickled cucumber and radish, pea sprouts, shallot vinaigrette, country white bread18
MAINS
Campbell River Salmon — pan seared, charred brussel sprouts & applewood bacon salad, oak barrel balsamic & lemon olive oil vinaigrette, cauliflower puree27
Ricotta Gnocchi — red wine braised ox tail ragout, caramelized pearl onions, celeriac, heirloom carrots19
Grilled Sliced Portabella Steak — fall vegetable risotto, roasted carrots, cippolini onions, toasted garlic chips17
DESSERT
GELATO
Tasting size 3, Full bowl 7
Pumpkin Spice / Salted Caramel / Malted Chocolate Chip / Almond Brittle & Salted Ganache
PLATEIA SIGNATURE BOARD12
Choose four:
Bread, Oil, Chocolate — rustic bread, dark chocolate cremeux, sea salt crystals
Lemon Crème Tart — meringue sticks
Caramel Apple Brûlée — cinnamon, brown sugar baked
Pistachio Gateau — fresh cream, hand-plucked raspberry
ChocoVivo — local chocolatier candied cocoa beans