The Courtney Room’s delicious lunch and dinner menus feature a dedicated pasta section with multiple options, highlighting local makers, farm fresh produce and traditional techniques, crafted in-house and driven by the restaurant’s Executive Chef Brian Tesolin.
Growing up in southern Ontario with grandparents hailing from Northern Friuli and Southern Sicily, pasta was a big part of family life for Tesolin, with two unique styles and dishes reflecting the different regions that his grandparents were from.
Tesolin honed his passion and talent for pasta-making during the early days of the pandemic, when he had a kitchen full of local, fresh produce that he felt compelled to preserve and share.
Several years later, after spending thousands of hours perfecting his technique and recipes, pasta is a mainstay on The Courtney Room’s dinner menu with a dedicated section, as well as regular features for lunch too. Current dinner menu pasta options include: Mushroom Casarecce, green garlic pesto, chili, wild mushroom, nutritional yeast crumble and olive oil ($26, vegan); Linguine and Clams, white wine, garlic, butter, chili, fine herbs ($28); Warba Potato and Ricotta Ravioli, Dungeness crab, roasted garlic saffron emulsion ($32); and Morel Mushroom Risotto, summer truffle, burnt lemon, brown butter, chili ($28, gluten free).
The Courtney Room’s pasta presentations are inspired by the freshest, seasonal ingredients from Vancouver Island farmers such as Square Root Farm and Littlest Acres Organics that are delivered almost daily to the restaurant.
To learn more about The Courtney Room’s menus, or to make a reservation, visit www.thecourtneyroom.com.