Entrees

  • Da Silva’s Own Lasagna

    Meat Lasagna:  A rich, meaty, satisfying and filling lasagna with our house-developed tomato sauce and topped with shredded Mozzarella cheese.

    Vegetarian Lasagna: Made with grilled zucchinis, eggplant, peppers, ricotta cheese on spinach noodles with Béchamel sauces.

    1/2 pan (serves 9-12)
    Full pan (serves 18-24)

  • Penne Pasta Vegetable Primavera

    Penne pasta cooked al dente with fresh grilled vegetables in a Marinara Sauce.

  • Cannelloni

    Pasta shells stuffed with either Ricotta cheese and spinach or beef in a marinara sauce with sprinkled with shredded mozzarella cheese on top.

     

     

  • Fettucine Alfredo

    Fettucini Alfredo

    Fettucine pasta in a creamy alfredo sauce topped with parmagiano-reggiano cheese.

  • Tortellini / Penne

    Pasta Bolognese Sauce

    Our Bolognese sauce makes this dish a memorable taste experience. Savory spices, beef, and vegetables in our house-developed tomato sauce are slow cooked to ripen its flavour.

  • Roast NY Striploin Beef

    Succulent slow roasted NY Striploin beef served with a red wine sauce and-or beef gravy and horseradish

    Da Silva only uses AAA grade beef
  • Roasted Prime Rib with Au Jus & Horseradish

    Prime Rib

    Seared then slow roasted Prime Rib beef seasoned in a marinade of Dijon mustard, herbs and spices and served with Aus Jus & horseradish.

    Da Silva only uses AAA grade beef
  • Roast Tenderloin Beef

    Gently roasted Tenderloin beef served with a red wine sauce infused with shallots, rosemary, butter and coarsely cracked pepper. Horseradish on the side adds additional tang.

    Da Silva only uses AAA grade beef
  • Beef Stroganoff

    Sauteed beef and onions simmered in a white wine-broth sauce and finished with sour cream and egg noodles.

  • Classic Beef Stew

    Seasoned beef that’s been browned-then slow-cooked-in red wine with chunks of potato, onion, carrot and celery. Its rich beef gravy maintains the vegetables’ flavour, making for a filling, satisfying meal.

  • Grilled Chicken Breast

    Tender chicken breast dressed in a choice of sauces including Marinara and a tasty white wine-mushroom cream sauce.

  • BBQ Roast Chicken

    Slow-roasted for crispy skin and juicy meat underneath. Roasted in pieces for even heat distribution. Herbs and spices specific to event with a variety of sauces from mild to spicy.

  • Roast Tuscan Chicken

    Roast Tuscany Chicken

    Tuscan herbs make the difference in this Mediterranean dish. Along with tomatoes, olives, garlic and mushrooms, a leg or breast of chicken offer a tangy treat.

  • Chicken Sofia

    Savory grilled chicken supreme (breast of chicken with wing bone) in a red pepper-paprika tomato sauce with wild mushroom Pernod sauce.

  • Home-Style Chicken Pot Pie

    Tender chunks of chicken breast stewed with peas and carrots in a creamy broth and topped with puffed pastry.

  • Chicken Cacciatore

    Grilled chicken breast with sauteed onions and peppers stewed with white wine and broth in a tomato basil sauce

  • Maple Mustard Roasted Salmon

    Maple Mustard Roasted Salmon

    Grilled wild Pacific salmon basted in the sweetness of Maple syrup and the tangy zing of Dijon mustard.

  • Coconut Breaded Tilapia

    Crispy on the outside with a light, mildly coconutty taste inside and adorned with Buerre blanc sauce

  • Stuffed Sole with Scallop and Crab

    Served with mushroom cream sauce.

  • Pan Seared Artic Char

    Served with sautéed Shitake Mushroom and Hollandaise sauce.

  • Arista Pork Loin

    In Tuscan tradition, this prime cut of pork is marinated in Mediterranean herbs then slow roasted for a potpourri of diverse yet complementary tastes

  • Orange Mustard Grilled Pork Tenderloin

    An orange-mustard marinade envelopes this very tender meat, making every bite a treat for your taste buds. There won’t be any leftovers.

  • Pork Chops Rosemary Applesauce

    Moist and juicy pan-roasted pork with a savory touch of fresh rosemary and classic applesauce.

  • BBQ Pork Back Ribs

    Braised, marinated then brushed before-and-after with one of our lip-smacking sauces: they’re finger-licking good

  • Veal Scallopini with Marsala Sauce

    Marinated to enhance its subtle flavour, accented by Rosemary then overlaid with the rich, smoky tones of Marsala wine sauce

  • New Zealand Rack of Lamb

    Subject to market prices

    Lean Spring lamb lightly crusted with bread crumbs and just enough seasoning and red wine sauce to safely complement its delicate flavour and texture. (Subject to market prices)

  • Grilled Leg of New Zealand Lamb

    Subject to market prices

    Marinated in a concert of seasonings and lemon juice then grilled, sealing flavours within its succulent meat.