Main Courses
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Grilled Branzino Sea Bass (GF)
Served with fingerling potatoes, spinach, herb salad, and lemon caper butter
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Steak Frites (GF)
10 oz. New York strip served with choice of au poivre, bearnaise or herb butter sauce
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Salt Spring Mussels and Club Fries (GF)
Served with white wine, garlic, shallot, lemon, herbs, and tomato broth
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Fresh House Made Fettucine and Exotic Mushrooms
Served with artichokes, favas and a tomato basil fondue.
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Grilled Tuna and Sauce Vert
Served with crispy polenta, grilled head lettuce and cherry tomatoes. Gluten free.
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Alaskan Halibut with Artichoke Stew
Carrots, Mushrooms, & Spring Onion Tempura
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Fresh Fettuccine with Morel Mushrooms
Peas, Spinach, & Green Garlic Parmesan Cream
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Roasted 1/2 Organic Baby Chicken
Camembert Morel Mushrooms Bread Pudding & Grilled Asparagus
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Venison Scaloppini with Sweet Potato Puree
Baby Spring Vegetables & Huckleberry Sauce. Gluten-free.
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Seared Duck Breast & Green Peppercorn Sauce (GF)
Served with mashed potatoes and roasted root vegetables
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Cassoulet Toulousian
Served with duck confit, chef-made garlic sausage, lamb, flageolet beans and herb crust
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Fresh Black Truffle Risotto (GF)
Served with English peas, asparagus and marscapone cheese
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Steamed Black Truffle Scallop & Parsnip Dumplings with Lemon Aioli
One dozen ready to cook Dumplings w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Spring Fava & Carrot Agnolotti with Madras Curry Sauce
One dozen ready to cook Agnolottis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Duck with Foie Gras & Dried Cherry Potstickers with a Dry Cherry Emulsion
One dozen ready to cook potstickers w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Lamb Merguez Ravioli with Harissa
One dozen ready to cook raviolis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Butternut Squash & Goat Cheese Mezza-Luna with Walnut Chive Pesto
One dozen ready to cook raviolis w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Cheese Plate
315s classic french cheese plate featuring Roquefort, Raclette, Goat Cheese, Delice de Bourgogne, and Comt. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar
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Charcuterie Board
Our classic Charcuterie. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Salami, Pat, Prosciutto, Bresaola, and Smoked Trout with Pickles & Mustard.
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Beef Short Rib Empanadas with Irish Cheddar & Horseradish Creme Fraise
Three (3) ready to cook Empanadas w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Shrimp & Ginger Potstickers with Classic Dipping Sauce
Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Shrimp & Ginger Potsticker with Classic Dipping Sauce (Soy, Rice Vinegar, Ginger, Garlic, Scallions, Sesame Oil)Frozen, Ready to Cook.STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.Pastry should appear golden brown.
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Pork with Five Spice Powder & Scallions Potstickers Classic Dipping Sauce
Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.Pork with Five Spice Powder & Scallions with a Classic Dipping Sauce.Frozen. Ready to Cook.One dozen ready to cook potstickers w/ sauce. Available for curbside pickup Monday-Friday from 1pm-4pm at 315 Restaurant & Wine Bar.***cooking instructions***STEAM FRYING FOR POTSTICKERSSteam frying is a method of cooking which combines both frying and steaming.Heat a large non-stick heavy gauge frying pan over medium-high flame. Add 1/4 cup clear oil for 12 frozen potstickers. Sear as many sides as you like or just the bottom till golden brown. Best to have bottom side down before adding 1/2 cup water. Cover pan with a fitted lid immediately to hold in the steam. Cook till water has completely evaporated and the bottom starts to sear again. Potsticker fillings are often made with raw meat. The steaming portion must not be rushed.The whole process will take 10 minutes from placing frozen dumplings in a hot pan to the plate. STEAM COOKING FOR DUMPLINGSSteaming works by suspending dumplings above boiling water covered with a lid to hold in the steam. Bambu steamer is recommended.Place frozen dumpling inside of a covered steamer above boiling water for 15-20 minutes.BOILING RAVIOLI OR DUMPLINGSThe method of boiling in lightly salted water is best applied to cooking pastas and wontons. Boiling from frozen will take 5 minutes.BAKING EMPANADASBaking empanadas from the freezer is best done on a thick metal sheet tray at 350 degrees for 30 minutes.
