DINNER MENU

Forno baked bread served with extra virgin oilve oil and modena  balsamic. 

B.C. carrots and ginger soup topped with mascarpone and herb oil dizzle.

Red peppercorn, grated coffee and maldon salt rubbed thin slices of Alberta reserve beef tenderloin served raw, with porcini aioli, aged balsamic, parmigiana-reggiano and tossed greens.

Selection of fresh apples with prosciutto and smoked salmon with cream cheese, served on crusty warm crostini.

-Can  be Half (4pcs) or Full (8pcs) size order

Crispy deep fried sicilian mushroom risotto ball served on bed of pomodoro sauce and grated grana padano

-Can  be Half (4pcs) or Full (8pcs) size order

Arugula mixed with our herb wine vinaigrette, thinly sliced prosciutto, red grape tomatoes and pumpkin seeds.

Freshly chopped Romain lettuce with our house maid Caesar dressing top with grated parmesan and crispy bacon bits. 

Crispy tender calamari served alongside homemade pepperoncini aioli and grilled lemon.

Forno baked meatballs served with pomodoro sauce, grated mozzarella and grilled crostini.

Traditional Italian chopping board which consists of selection of cured meats and assorted Italian cheeses served with house pickles, modena balsamic, agro dolce tomatoes and crackers 

Potato and parmesan gnocchi tossed with fresh house made pomodoro sauce, garlic, red pepper and garden herbs.

Brome lake duck legs confit for 12 hours, tossed with lemon, thyme,  cream, arugula and red grape tomatoes.  

Mezzi rigatoni served with slow braised beef, wild mushrooms, garlic, dried red pepper and braising jus.

Traditional oxtail ragu sauce served with pappardelle, wild mushrooms, grana padano, fresh basil and red chilies.

Homemade roasted mushroom ravioli served with our rich and creamy four cheese sauce, cultivated mushrooms, Italian parsley, and tasted walnuts. 

Classical spaghetti carbonara with a twist that consists of pancetta, cured egg yolk, parmigiana and cracked pepper.

Spaghetti finished in rich seafood sauce, red grape tomatoes. arugula and served with a selection of crustaceans

Ripasso braised lamb shank served with slow cooked creamy garlic confit polenta, agrodolce tomatoes, salsa verde, arugula, braising jus and thyme reduction.

Certified angus beef strip loin steak (8oz) spiced with house steak spice served with roasted seasonal vegetables, yukon gold mash potatoes, salsa verde and porcini reduction.

House made southern Italian fishermen style clear seafood broth of lobster shells, served with fresh seasonal seafood, red skin potatoes, kale and grilled baquette serve on the side.

Pan roasted brome lake duck breast (8oz) served with sicilian orange and cashew nut sauce, red skin potatoes and roasted seasonal vegetables. 

Herb crusted sockeye salmon served on top of a medley of red skin potatoes, seasonal vegetables, grape tomatoes, kale and ginger lemon grass sauce.