Sabà Cafe
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Charming Cafe with Delightful Cuisine
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Menu
with local seasonal fruit, local honey, and Greek yogurt
House made challah french toast, served with warm peach compote, mascarpone chantilly, and maple syrup
Fried egg, crispy bacon, fresh avocado, heirloom tomato and cheddar gruyere cheese on brioche bun served with seasonal side
Country ham, gruyere and gruyere bechamel topped with sunny side up egg served with seasonal side
Wild mushrooms, green chiles, cheddar and monterey jack cheese over char-grilled toast golden avocado
With fresh, roasted tomatoes and fresh greens, GF upon request
Two eggs, smoked potatoes, fresh greens, choice of bacon or pork sausage, choice of toast
House-made hummus with roasted seasonal vegetables, fresh greens, marinated olives, feta, and warm pita
House-made flatbread, spiced lamb, roasted red peppers, feta, fresh arugula, and tahini
Hummus, falafel, soft avocado, marinated olives, and crispy sourdough
House-cured salmon, cream cheese, capers, red onion, fresh dill, lemon, and choice of toast
Two eggs poached in a spicy tomato sauce with roasted red peppers, onions, and feta, served with warm pita
Braised short rib, roasted potatoes, caramelized onions, and sunny side up eggs, with option available
with a poached egg and parmesan cheese
Two poached eggs on English muffins with hollandaise sauce, served with seasonal side
Thinly shaved dry-aged beef tenderloin, radish, crispy shallot, caper berries, and grainy mustard aioli. Served with house-made crostini.
Fresh local fish, red onion, jalapeño, cilantro, sweet pepper and avocado. Served with crispy tortilla chips.
Butter lettuce, seasonal fruit, pickled shallots, feta, and spiced candied pecans.
Grilled gem romaine heart with fried capers, sourdough, fresh Parmesan, and house-made Caesar dressing.
Served with mango pineapple salsa, guacamole, crunchy slaw, crispy onion tortilla chips.
Fresh local greens with seared ahi tuna, fingerling potatoes, confit produce, green tomatoes, boiled egg, marinated olives.
House-made spiced carrots, greens, parsley, couscous, dates pomegranate seeds. Served with a harissa-infused olive oil.
Choice of two tacos, mango pineapple salsa, guacamole, crunchy slaw, crispy onion tortilla chips.
House-made tagliatelle, clams, white wine, garlic, parsley, lemon.
House-made traditional bolognese sauce with prosciutto, finished with fresh Parmesan.
Rigatoni in spicy tomato sauce, finished with green basil.
Steamed mussels in white wine sauce with fresh ciabatta.
BC wild sockeye salmon, coconut rice, avocado, carrots, cucumber, edamame, pickled onions, and house-made teriyaki sauce. Finished with ginger soy dressing.
8oz beef patty, bacon jam, aged cheddar, butter lettuce, tomato, onion, house-made aioli.
Crispy fried chicken breast, house-made slaw, spicy smoked aioli, pickles, lettuce, tomato, onion.
BC wild sockeye salmon, house-made slaw, spicy smoked aioli, pickles, lettuce, tomato, onion.
Grilled and served with spicy aioli.
Served with house-made ketchup.
Finished with Parmesan and served with aioli.
Served with extra virgin olive oil, balsamic vinegar and Maldon salt.
served with mignonette lemon wedge
chefs choice selection of meats and cheeses
with bacon and lemon
with fresh herb aioli
Thinly sliced aged beef tenderloin, arugula, capers, parmesan, fried capers, white truffle crema. Served with house made crostini. GF option
Fresh fish, diced, habanero, red onion, avocado, cilantro, crispy corn tortilla. Served with crispy tortilla chips. GF
House made beet hummus and grilled zaatar flatbread
El Jimador, aperol, lime, grapefruit
Lavender lemonade | Sangria | Aperol spritz
Sheringham, gin, lime, grapefruit, strawberry, lemon, fresh mint
Parallel 49 Lager | Four Winds Juxtapose IPA
Lunessence Rouge | Ricci Curbastro Sauvignon Blanc | Lunessence Rose
Thinly shaved beets, charred fennel, fried capers, goat cheese, fresh oregano, and fresh Parmesan. Served with crostini. GF option
Crispy risotto balls stuffed with burrata. Served with arrabbiata sauce. GF
Chargrilled lamb chop finished with rosemary sherry butter. GF
Served with baba ganoush finished with za'atar, pistachio cream, lemon, cashews, and chervil. Vegan option available. Vegetarian GF
Saffron steamed mussels in a spicy tomato arrabbiata sauce, lemon, and garlic butter. Can be served with grilled ciabatta on request
Herb garlic butter. Served with aioli. GF
Three pan seared jumbo sea scallops served on carrot puree. Served with heirloom jalapeno, pickled zucchini, and lemon caper butter. GF
Butter lettuce with seasonal fruit, feta, pickled onions, and candied pecans. GF
Whipped feta with roasted beets, pickled radish, candied pecans, arugula, pickled onions, finished with chive vinaigrette. Vegan option available. GF
Grilled romaine heart finished with fried capers, pomegranate, and fresh Parmesan. Finished with house made caesar dressing. Vegan option available. GF option
Char-grilled octopus with romesco, orange segments, pomegranate, and house made crostini. Finished with kalamata olives, and arugula. GF
Moroccan spiced roasted carrots, parsnips, cauliflower, shallots golden beets. Served with a lemon vinaigrette, and chive crème fraiche. Vegan/GF option
Spaghettini with fresh Manila clams in a white wine and herb butter sauce, cherry tomatoes, and chili flakes. Finished with gremolata. GF option
House made traditional Bolognese sauce with vegetarian ragu finished with Parmesan. GF option
Sicilian style eggplant, roasted peppers, cherry tomatoes, caramelized onions, tomato veloute in a spicy arrabbiata sauce. Vegetarian/GF option
Zucchini sauce. Vegetarian/GF option
Char-grilled lamb popsicles with Moroccan saffron and chive grilled Parmesan polenta
Organic chicken supreme roasted with prunes, apricots, figs, kalamata olives, and onions. Served with chive and almond glazed carrots and arugula
Herb roasted halibut finished with choy, snap peas, and a dill caper sauce. GF
Sakura pork chop with creamy peppercorn sauce finished with rosemary mushrooms and grilled carrots
Char-grilled striploin. Served with frites and char-grilled broccoli. GF
East Spring mussels, Manila clams, and lobster in a spicy tomato broth. Finished with chorizo, and grilled crostini. GF option
Served with house-made ketchup. Vegan/GF
Finished with Parmesan and served with aioli. GF
Served with extra virgin olive oil, balsamic vinegar, and Maldon salt
with local seasonal fruit, local honey, and Greek yogurt
House made challah french toast, served with warm peach compote, mascarpone chantilly, and maple syrup
Fried egg, crispy bacon, fresh avocado, heirloom tomato and cheddar & gruyere cheese on brioche bun served with seasonal side
Country ham, gruyere and gruyere bechamel topped with sunny side up egg served with seasonal side
Wild mushrooms, green chiles, cheddar and monterey jack cheese over char-grilled toast & golden avocado
With fresh, roasted tomatoes and fresh greens, GF upon request
Two eggs, smoked potatoes, fresh greens, choice of bacon or pork sausage, choice of toast
House-made hummus with roasted seasonal vegetables, fresh greens, marinated olives, feta, and warm pita
House-made flatbread, spiced lamb, roasted red peppers, feta, fresh arugula, and tahini
Hummus, falafel, soft avocado, marinated olives, and crispy sourdough
House-cured salmon, cream cheese, capers, red onion, fresh dill, lemon, and choice of toast
Two eggs poached in a spicy tomato sauce with roasted red peppers, onions, and feta, served with warm pita
Braised short rib, roasted potatoes, caramelized onions, and sunny side up eggs, with option available
with a poached egg and parmesan cheese
Two poached eggs on English muffins with hollandaise sauce, served with seasonal side
Thinly shaved dry-aged beef tenderloin, radish, crispy shallot, caper berries, and grainy mustard aioli. Served with house-made crostini.
Fresh local fish, red onion, jalapeño, cilantro, sweet pepper and avocado. Served with crispy tortilla chips.
Butter lettuce, seasonal fruit, pickled shallots, feta, and spiced candied pecans.
Grilled gem romaine heart with fried capers, sourdough, fresh Parmesan, and house-made Caesar dressing.
Served with mango pineapple salsa, guacamole, crunchy slaw, crispy onion tortilla chips.
Fresh local greens with seared ahi tuna, fingerling potatoes, confit produce, green tomatoes, boiled egg, marinated olives.
House-made spiced carrots, greens, parsley, couscous, dates & pomegranate seeds. Served with a harissa-infused olive oil.
Choice of two tacos, mango pineapple salsa, guacamole, crunchy slaw, crispy onion tortilla chips.
House-made tagliatelle, clams, white wine, garlic, parsley, lemon.
House-made traditional bolognese sauce with prosciutto, finished with fresh Parmesan.
Rigatoni in spicy tomato sauce, finished with green basil.
Steamed mussels in white wine sauce with fresh ciabatta.
BC wild sockeye salmon, coconut rice, avocado, carrots, cucumber, edamame, pickled onions, and house-made teriyaki sauce. Finished with ginger soy dressing.
8oz beef patty, bacon jam, aged cheddar, butter lettuce, tomato, onion, house-made aioli.
Crispy fried chicken breast, house-made slaw, spicy smoked aioli, pickles, lettuce, tomato, onion.
BC wild sockeye salmon, house-made slaw, spicy smoked aioli, pickles, lettuce, tomato, onion.
Grilled and served with spicy aioli.
Served with house-made ketchup.
Finished with Parmesan and served with aioli.
Served with extra virgin olive oil, balsamic vinegar and Maldon salt.
served with mignonette & lemon wedge
chefs choice selection of meats and cheeses
with bacon and lemon
with fresh herb aioli
Thinly sliced aged beef tenderloin, arugula, capers, parmesan, fried capers, white truffle crema. Served with house made crostini. GF option
Fresh fish, diced, habanero, red onion, avocado, cilantro, crispy corn tortilla. Served with crispy tortilla chips. GF
House made beet hummus and grilled zaatar flatbread
El Jimador, aperol, lime, & grapefruit
Lavender lemonade | Sangria | Aperol spritz
Sheringham, gin, lime, grapefruit, strawberry, lemon, fresh mint
Parallel 49 Lager | Four Winds Juxtapose IPA
Lunessence Rouge | Ricci Curbastro Sauvignon Blanc | Lunessence Rose
Thinly shaved beets, charred fennel, fried capers, goat cheese, fresh oregano, and fresh Parmesan. Served with crostini. GF option
Crispy risotto balls stuffed with burrata. Served with arrabbiata sauce. GF
Chargrilled lamb chop finished with rosemary sherry butter. GF
Served with baba ganoush finished with za'atar, pistachio cream, lemon, cashews, and chervil. Vegan option available. Vegetarian GF
Saffron steamed mussels in a spicy tomato arrabbiata sauce, lemon, and garlic butter. Can be served with grilled ciabatta on request
Herb garlic butter. Served with aioli. GF
Three pan seared jumbo sea scallops served on carrot puree. Served with heirloom jalapeno, pickled zucchini, and lemon caper butter. GF
Butter lettuce with seasonal fruit, feta, pickled onions, and candied pecans. GF
Whipped feta with roasted beets, pickled radish, candied pecans, arugula, pickled onions, finished with chive vinaigrette. Vegan option available. GF
Grilled romaine heart finished with fried capers, pomegranate, and fresh Parmesan. Finished with house made caesar dressing. Vegan option available. GF option
Char-grilled octopus with romesco, orange segments, pomegranate, and house made crostini. Finished with kalamata olives, and arugula. GF
Moroccan spiced roasted carrots, parsnips, cauliflower, shallots & golden beets. Served with a lemon vinaigrette, and chive crème fraiche. Vegan/GF option
Spaghettini with fresh Manila clams in a white wine and herb butter sauce, cherry tomatoes, and chili flakes. Finished with gremolata. GF option
House made traditional Bolognese sauce with vegetarian ragu finished with Parmesan. GF option
Sicilian style eggplant, roasted peppers, cherry tomatoes, caramelized onions, tomato veloute in a spicy arrabbiata sauce. Vegetarian/GF option
Zucchini sauce. Vegetarian/GF option
Char-grilled lamb popsicles with Moroccan saffron and chive grilled Parmesan polenta
Organic chicken supreme roasted with prunes, apricots, figs, kalamata olives, and onions. Served with chive and almond glazed carrots and arugula
Herb roasted halibut finished with choy, snap peas, and a dill caper sauce. GF
Sakura pork chop with creamy peppercorn sauce finished with rosemary mushrooms and grilled carrots
Char-grilled striploin. Served with frites and char-grilled broccoli. GF
East Spring mussels, Manila clams, and lobster in a spicy tomato broth. Finished with chorizo, and grilled crostini. GF option
Served with house-made ketchup. Vegan/GF
Finished with Parmesan and served with aioli. GF
Served with extra virgin olive oil, balsamic vinegar, and Maldon salt
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