Paul's Kastamonitsa
Cold Pressed Olive Oil
available for purchase in the restaurant or at these
fine local retailers

Thrifty Foods

Red Barn

Millstream Market

Availble to purchase
The Secret of Good Health
Olive Oil Cookbook $29

A notice to our viewers - We serve three course dinners every day of the week, starting $25

Call for information and to reserve a table:

250-384-6060

Dinner Menu

Soup & Salad

Soup Of The Day 8
Please ask your server

Cioppino 12
Tomato basil broth with mussels, clams, prawns and halibut

Kritikia 9
Traditional Greek salad with kalamata olives, feta and
oregano, with Paul's own olive oil

Delicate Greens 8
Zucchini, tomatoes, Organic mixed greens and a light oregano white wine
vinegar emulsion

Classic Caesar 9
Crisp romaine with creamy dressing herbed croutons
and shaved parmesan cheese

Zesto 10
Warmed baby spinach leaves tossed with an onion, wild mushroom,
tomatoes and goat feta dressing

Calamari Knossos 11
Calamari pan seared and seasoned with Cretian spices

Crab Cakes 13
Two crusted crab cakes with red pepper aioli

Mussels Mariniere 12
'A classic', mussels in a spicy tomato broth

Sautéed Local Oysters 13
Grilled bread finger topped with green olive tapenade,
sautéed local oysters, and drizzled with a white wine reduction

Traditional Saganaki 12
Warmed Greek Kefalotiri cheese with lemon,
capers, artichokes and extra virgin olive oil

Seared Tiger Prawns 12
Sautéed spinach, tomato concassé and crumbled goat's feta
with a light basil beurre blanc

Black Olive Linguine 22
Scallops, prawns clams & mussels in a black olive pesto cream sauce

Chicken Papardelle 18
Chicken breast, mushrooms, sundried tomatoes, and baby spinach
in a creamy white wine sauce

Mediterranean Fettuccine 18
Fresh basil, Greek olives, imported goat feta, and wild mushrooms
- add grilled chicken, $4. or prawns (3) $5.

Wild Mushroom Ravioli 21
Fresh 'Black Olive' ravioli with a basil pesto cream sauce

Roasted Vegetable Phyllo 18
Baked pastry with Mediterranean vegetables
and goat cheese, served with tomato sauce

Pan Roasted Halibut 28
In a citrus white wine butter sauce with capers and roasted red peppers

Salmon Mediterranean 24
Artichokes, basil and red peppers tossed in lemon
and olive oil, finished with black olive pesto

Free Range Chicken Marsala 24
Local BC chicken breast with a wild mushroom,
Fine Pellegrino Marsala sauce

Duck Breast 28
Crispy skinned duck breast
with a buttery lemon polenta and dry plum sauce

Sterling Silver Pork Medallions 24
Pan seared medallions with a port cranberry demi glace

New York Steak 28
Grilled 10oz sterling silver 21 day aged beef in a red win
e and Madagascar peppercorn sauce

Tenderloin 34
Sterling silver 21 day aged beef in a red wine demi glaze

Paul's Traditional Mezedes 30
Greek style beef tenderloin medallions,
pan seared with a mushroom and red wine pan sauce

Cretan Lamb Chops 28
Grilled tender spring lamb chops, herb-rubbed

Rack of Lamb 34
Roasted six bone rack of New Zealand lamb
with a rosemary, red wine demi glaze

Mixed Grill 30
Grilled filet mignon, lamb chops, chorizo sausage
and free range chicken in a red wine demi glaze

Seafood Platter 32
Salmon, halibut, prawns, mussels, clams and scallops

All entrees are served with choice of potatoes or rice with seasonal vegetables

Lunch Weekdays 11:30 - 2:30