Sabà Cafe

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