WEST END
ANTIPASTI
Yaletown antipasto
An antipasto for 2 of cured meats, salami, Prosciutto & mature cheeses from diverse regions of Italy. 38
Prosciutto & burrata
Our Prosciutto di Parma is aged at least 22 months & complements the queen of mozzarella. 25
Beef tenderloin carpaccio
Thinly sliced, raw AAA Alberta beef tenderloin & drizzled with a grainy Dijon & white alba truffle aioli. 20
Burrata caprese 
Fresh roma tomatoes & basil infused olive oil are made complete with burrata mozzarella. 20
Bruschetta Leccese
Prosciutto di Parma, DOP gorgonzola with fig marmalade & toasted pine nuts. 16
Insalata Celeste
Organic greens, Okanagan chevre & dried cranberries mix with sliced almonds, olive oil & balsamic. 15
Insalata romana
Arugula & tomatoes are bathed in lemon essence olive oil, shaved pecorino Romano & toasted pine nuts. 15
Bruschetta al pomodoro 
Tomatoes blended with herbs & extra virgin olive oil on a toasted baguette. 12
SECONDI
OSSO BUCO & RISOTTO ALLA MILANESE
Braised veal shank with saffron risotto. A classic dish from Milan. 30
cozze alla tarantina
A half pound of fresh mussels in a garlic, chilly & fresh tomato sauce. If you can’t make it to Salento for vacation, might as well eat like you’re there. 25
Sautè di Vongole
Fresh manilla clams in a garlic, chilly & white vine sauce. Enjoy a summer evening in Naples. 25
Rosemary & Balsamic New York Striploin Tagliata
Roasted new potatoes, seasonal vegetables. 35
Cioppino
Cioppino is traditionally made from clams, shrimp, scallops, squid, mussels and cod, combined with fresh tomatoes in a wine sauce. 35
Pollo Picada
Pan seared Chicken breast with lemon, extra virgin olive oil, white wine & capers sauce, roasted new potatoes & seasonal vegetables. 30
#datenightdamatti
2 antipasti, or Yaletown antipasto or Prosciutto & burrata to share. Any 2 pastas, 2 desserts & a bottle of Nespolino sangiovese/merlot or Tolloy pinot grigio.
$140
PASTA & RISOTTO
Gluten free pasta available by request
Spaghetti allo scoglio
“Spaghetti from the Coastline”
A Venetian dish with a tomato sauce base, scallops & chillies with tiger prawns, calamari, mussels & clams 33
Lobster & crab ravioli
There’s a hint of spice among the fresh tomatoes, arugula & sautéed prawns. Chef’s take on an Adriatic favourite. 33
RISOTTO ALLA PESCATORA
“Seafood Risotto”
Mixed shellfish risotto from the Amalfi coast. 29
SPAGHETTI AL PESTO & burrata
A well known Ligurian dish done in a southern Italian style with burrata mozzarella. 26
gnocchi alla portofino
Home made gnocchi, with spicy ‘’San Marzano’’ marinara sauce, cream and basil; topped with arugula and burrata. 28
PAPPARDELLE “ROSCHE ROSCHE”
“The Red Pappardelle”
This hearty ragú was passed down from Nonno Nicola. Welcome to the family. 33
PASTA ALLA PRIMAVERA
“Springtime Pasta”
A classic tomato & basil sauce with burrata mozzarella. 25
Spaghetti alle vongole
“Spaghetti with clams”
Manilla clams in a perfectly balanced garlic, extra virgin olive oil, chili pepper & pinot grigio sauce. 25
spaghetti alla Carbonara
Finely cured guanciale coated in a free-range egg yolk & cracked pepper sauce. Enjoy a night Roman style. 28
RISOTTO AI FUNGHI
“Porcini mushroom risotto”
As the weather cools the mushrooms bloom. Our favourite vegan dish. 25
Gnocchi ai quattro formaggi
“Gnocchi with a four cheese sauce”
Piemontese potato gnocchi, DOP gorgonzola, Okanagan chevre, parmigiano Reggiano & pecorino Romano. 25
***All of our pastas except Ravioli can be done gluten free. Please add $3 & 10 minutes cooking time
FRITTURE
Arancini
Fried Arborio risotto balls w/ an assortment of cheeses & a truffle aioli sauce. 16
Frittura di calamari
Fried calamari. 18
Frittura di gamberi
Fried shrimp with lemon pepper and marinara sauce. 16
KITSILANO
ANTIPASTI
Antipasto misto
Made to share, the most traditional Italian starter. Variety of cold cut meets, cheeses from diverse regions of italy, preserved and grilled vegetables 30
Prosciutto & burrata
Our Prosciutto di Parma is aged at least 22 months & complements the queen of mozzarella. 25
Beef tenderloin carpaccio
Thinly sliced, raw AAA Alberta beef tenderloin & drizzled with a grainy Dijon & white alba truffle aioli. 20
Burrata caprese
Fresh roma tomatoes & basil infused olive oil are made complete with burrata mozzarella. 20
Bruschetta Leccese
Served on freshly baked bread, Prosciutto di Parma D.O.P.,gorgonzola cheese, a touch of fig marmalade & toasted pine nuts 16
Bruschetta Salentina
Served on freshly baked bread, topped with sauteed in extra virgin olive oil cherry tomatoes & olives blends 14
( add burrata cheese for 8)
Pear Salads with Burrata
Mix greens with poached pears, fresh Burrata cheese, shaved almonds served with home-made balsmic riduction & extra virgin olive oil vinagrette 18
Beats Salads with Burrata
Mix greens with pickled beets, fresh Burrata cheese, crunchy candy pecan,served with home-made balsamic reduction & extra virgin olive oil vinaigrette 18
Insalata romana
Arugula & tomatoes are bathed in lemon essence olive oil, shaved pecorino Romano & toasted pine nuts. 15
DATE NIGHT
2 antipasti, or Yaletown antipasto or Prosciutto & burrata to share. Any 2 pastas, 2 desserts & a bottle of Nespolino sangiovese/merlot or Tolloy pinot grigio.
$140
PASTA & RISOTTO
Gluten free pasta available by request
Spaghetti allo scoglio
“Spaghetti from the Coastline”
A Venetian dish with a tomato sauce base, scallops & chillies with tiger prawns, calamari, mussels & clams 33
Lobster & crab ravioli
There’s a hint of spice among the fresh tomatoes, arugula & sautéed prawns. Chef’s take on an Adriatic favourite. 33
SPAGHETTI AL PESTO & burrata
A well known Ligurian dish done in a southern Italian style with burrata mozzarella. 26
PAPPARDELLE “ROSCHE ROSCHE”
“The Red Pappardelle”
This hearty ragú was passed down from Nonno Nicola. Welcome to the family. 33
Spaghetti alle vongole
“Spaghetti with clams”
Manilla clams in a perfectly balanced garlic, extra virgin olive oil, chili pepper & pinot grigio sauce. 25
spaghetti alla Carbonara
Finely cured guanciale coated in a free-range egg yolk & cracked pepper sauce. Enjoy a night Roman style. 28
RISOTTO AI FUNGHI
“Porcini mushroom risotto”
As the weather cools the mushrooms bloom. Our favourite vegan dish. 25
Gnocchi ai quattro formaggi
“Gnocchi with a four cheese sauce”
Piemontese potato gnocchi, DOP gorgonzola, Okanagan chevre, parmigiano Reggiano & pecorino Romano. 25
***All of our pastas except Ravioli can be done gluten free. Please add $3 & 10 minutes cooking time
Al Forno
Gnocchi alla Sorentina
A classic tomato & basil sauce with burrata mozzarella. 25
YALETOWN & GASTOWN
ANTIPASTI
Yaletown antipasto
An antipasto for 2 of cured meats, salami, Prosciutto & mature cheeses from diverse regions of Italy. 38
Prosciutto & burrata
Our Prosciutto di Parma is aged at least 22 months & complements the queen of mozzarella. 25
Beef tenderloin carpaccio
Thinly sliced, raw AAA Alberta beef tenderloin & drizzled with a grainy Dijon & white alba truffle aioli. 20
Burrata caprese
Fresh roma tomatoes & basil infused olive oil are made complete with burrata mozzarella. 20
Bruschetta Leccese
Prosciutto di Parma, DOP gorgonzola with fig marmalade & toasted pine nuts. 16
Insalata Celeste
Organic greens, Okanagan chevre & dried cranberries mix with sliced almonds, olive oil & balsamic. 15
Insalata romana
Arugula & tomatoes are bathed in lemon essence olive oil, shaved pecorino Romano & toasted pine nuts. 15
Bruschetta al pomodoro
Tomatoes blended with herbs & extra virgin olive oil on a toasted baguette. 12
DATE NIGHT
2 antipasti, or Yaletown antipasto or Prosciutto & burrata to share. Any 2 pastas, 2 desserts & a bottle of Nespolino sangiovese/merlot or Tolloy pinot grigio.
$140
PASTA & RISOTTO
Gluten free pasta available by request
Spaghetti allo scoglio
“Spaghetti from the Coastline”
A Venetian dish with a tomato sauce base, scallops & chillies with tiger prawns, calamari, mussels & clams 33
Lobster & crab ravioli
There’s a hint of spice among the fresh tomatoes, arugula & sautéed prawns. Chef’s take on an Adriatic favourite. 33
SPAGHETTI AL PESTO & burrata
A well known Ligurian dish done in a southern Italian style with burrata mozzarella. 26
PAPPARDELLE “ROSCHE ROSCHE”
“The Red Pappardelle”
This hearty ragú was passed down from Nonno Nicola. Welcome to the family. 33
RISOTTO ALLA PESCATORA
Mixed shellfish risotto from the Amalfi coast. 29
PASTA ALLA PRIMAVERA
A classic tomato & basil sauce with burrata mozzarella. 24
Spaghetti alle vongole
“Spaghetti with clams”
Manilla clams in a perfectly balanced garlic, extra virgin olive oil, chili pepper & pinot grigio sauce. 25
spaghetti alla Carbonara
Finely cured guanciale coated in a free-range egg yolk & cracked pepper sauce. Enjoy a night Roman style. 28
RISOTTO AI FUNGHI
“Porcini mushroom risotto”
As the weather cools the mushrooms bloom. Our favourite vegan dish. 25
Gnocchi ai quattro formaggi
“Gnocchi with a four cheese sauce”
Piemontese potato gnocchi, DOP gorgonzola, Okanagan chevre, parmigiano Reggiano & pecorino Romano. 25
Gnocchi al Portofino
Home made gnocchi, with spicy ‘’San Marzano’’ marinara sauce, cream and basil; topped with arugula and burrata. 28
***All of our pastas except Ravioli can be done gluten free. Please add $3 & 10 minutes cooking time
SECONDI
OSSO BUCO & RISOTTO ALLA MILANESE
Braised veal shank with saffron risotto. A classic dish from Milan. 30
cozze alla tarantina
A half pound of fresh mussels in a garlic, chilly & fresh tomato sauce. If you can’t make it to Salento for vacation, might as well eat like you’re there. 25
Sautè di Vongole
Fresh manilla clams in a garlic, chilly & white vine sauce. Enjoy a summer evening in Naples. 25
RESERVATIONS
We look forward to serving you and for you to try our delicious authentic Italian cuisine. Come join us and have a good time!
