Carmelina Restaurant

In a bed of tomato cucumber focaccia flat bread with tomato sauce, bruschetta mix and three cheese

Organic baby green, arugula, baby spinach, cucumber, tomato and red onion with honey balsamic vinaigrette

Romaine hearth, creamy caesar dressing, crotons, prosciutto crisp and parmigiana crisp

On a crisp poppadum basket, marinated vidalia onions, oven dried tomatoes, black olive in an orange mango vinaigrette

Charred corn, jalapeno mayo and lemon

Homemade tomato or lemon cream sauce, garlic, basil, onion, mixed herbs and white wine

With caper, black olive and sundried tomato, pesto olive oil

With mushroom, caramelized onion, arugula gorgonzola, sundried tomato in a roasted walnut cream sauce

With baby spinach, kalamata olive, vine ripened tomato in a aglio olio, pesto and chili flakes

Ask your server

Sautéed lobster, sea scallop, tiger shrimps, bell peppers, julienne of carrots, with a white wine, and brandy sauce and touch of cream

Mussels, shrimps, scallops, calamari and fresh fish in saffron red wine tomato sauce

Broccoli fleurette, sundried tomato and scallion in a lemon cream sauce

In a champagne and saffron broth

Mixed mushrooms, onions, garlic and porcini broth served with a parmigiana cheese crisp, grilled portobello and parsley truffle oil

Asparagus, green peas, zucchini, mix of fresh herbs and garlic

Chianti braised short rib over gorgonzola risotto and crispy carrot

Grilled vegetable pyramid of eggplant, zucchini, red peppers, portobello mushroom, tomato, with goat and bocconcini cheeses, served with penne tomato sauce

Grilled marinated skewered chicken breast served with greek salad, quinoa and tzatziki sauce

Chicken breast topped with shrimp, scallop, mushroom and our four cheeses blend baked to perfection with potato and vegetable

Veal striploin with your choice of marsala mushroom, lemon capers, pizzaiola sauce or paillard, served with seasonal vegetable and potato

Grilled beef striploin and jumbo tiger shrimp with red wine jus, mixed herbs and garlic butter, served with potatoes and seasonal vegetables

Grilled rack of fresh ontario lamb with capers red wine balsamic reduction served with potatoes and seasonal vegetable

Lobster tail, jumbo tiger shrimp and sea scallop with newburg sauce on a crisp pardon basket served with saffron risotto and seasonal vegetable

Roasted peppers, charred onions, quinoa and browned butter garlic vinaigrette

Moist, spicy carrot-laden cake with crushed pineapple, walnuts and coconut, filled and covered with cream cheese icing. Topped with sweet coconut, walnuts and white chocolate drizzle. Toasted almonds skirt the sides.

Creamy, velvety, and full of coconut flavour! Lovingly baked using a homemade cream pie filling on top of a graham base and mixed with our famous cheesecake batter. We topped this cheesecake with whipped cream mousse, and the finalé? Toasted coconut to drive home that all-natural coconut flavour.

Rich espresso flavored layers of lady fingers nestled on a mascarpone cream and kahlua topped with tiramisu cream, dusted with cocoa.

Almost too beautiful to eat! Ground almonds and tart red cherries are enveloped in moist white cake with an exquisite layer of cherry cream cheese icing in between. Topped with our ruby chocolate glaze and skirted with white chocolate pearls.

Featuring the nanaimo bar's chocolate base packed with coconut and graham crumbs, followed by the layer of custard flavoured frosting and top layer of rich chocolate glaze. Garnished with toasted almond slices and sweetened coconut.

In a bed of tomato cucumber focaccia flat bread with tomato sauce, bruschetta mix and three cheese

Organic baby green, arugula, baby spinach, cucumber, tomato and red onion with honey balsamic vinaigrette

Romaine hearth, creamy caesar dressing, crotons, prosciutto crisp and parmigiana crisp

On a crisp poppadum basket, marinated vidalia onions, oven dried tomatoes, black olive in an orange mango vinaigrette

Charred corn, jalapeno mayo and lemon

Homemade tomato or lemon cream sauce, garlic, basil, onion, mixed herbs and white wine

With caper, black olive and sundried tomato, pesto olive oil

With mushroom, caramelized onion, arugula gorgonzola, sundried tomato in a roasted walnut cream sauce

With baby spinach, kalamata olive, vine ripened tomato in a aglio olio, pesto and chili flakes

Ask your server

Sautéed lobster, sea scallop, tiger shrimps, bell peppers, julienne of carrots, with a white wine, and brandy sauce and touch of cream

Mussels, shrimps, scallops, calamari and fresh fish in saffron red wine tomato sauce

Broccoli fleurette, sundried tomato and scallion in a lemon cream sauce

In a champagne and saffron broth

Mixed mushrooms, onions, garlic and porcini broth served with a parmigiana cheese crisp, grilled portobello and parsley truffle oil

Asparagus, green peas, zucchini, mix of fresh herbs and garlic

Chianti braised short rib over gorgonzola risotto and crispy carrot

Grilled vegetable pyramid of eggplant, zucchini, red peppers, portobello mushroom, tomato, with goat and bocconcini cheeses, served with penne tomato sauce

Grilled marinated skewered chicken breast served with greek salad, quinoa and tzatziki sauce

Chicken breast topped with shrimp, scallop, mushroom and our four cheeses blend baked to perfection with potato and vegetable

Veal striploin with your choice of marsala mushroom, lemon capers, pizzaiola sauce or paillard, served with seasonal vegetable and potato

Grilled beef striploin and jumbo tiger shrimp with red wine jus, mixed herbs and garlic butter, served with potatoes and seasonal vegetables

Grilled rack of fresh ontario lamb with capers red wine balsamic reduction served with potatoes and seasonal vegetable

Lobster tail, jumbo tiger shrimp and sea scallop with newburg sauce on a crisp pardon basket served with saffron risotto and seasonal vegetable

Roasted peppers, charred onions, quinoa and browned butter garlic vinaigrette

Moist, spicy carrot-laden cake with crushed pineapple, walnuts and coconut, filled and covered with cream cheese icing. Topped with sweet coconut, walnuts and white chocolate drizzle. Toasted almonds skirt the sides.

Creamy, velvety, and full of coconut flavour! Lovingly baked using a homemade cream pie filling on top of a graham base and mixed with our famous cheesecake batter. We topped this cheesecake with whipped cream mousse, and the finalé? Toasted coconut to drive home that all-natural coconut flavour.

Rich espresso flavored layers of lady fingers nestled on a mascarpone cream and kahlua topped with tiramisu cream, dusted with cocoa.

Almost too beautiful to eat! Ground almonds and tart red cherries are enveloped in moist white cake with an exquisite layer of cherry cream cheese icing in between. Topped with our ruby chocolate glaze and skirted with white chocolate pearls.

Featuring the nanaimo bar's chocolate base packed with coconut and graham crumbs, followed by the layer of custard flavoured frosting and top layer of rich chocolate glaze. Garnished with toasted almond slices and sweetened coconut.