Truffle Pecorino Romano DOP, crack black pepper

Bucatini Cacio e Pepe in Cheese Basket

Spinach, radicchio, arugula, cucumber, radish, walnuts, dates, honey thyme vinaigrette

Pan Seared BC Salmon

Grilled Canadian Prime New York, herb butter sauce, parmesan frites, lemon aioli

Steak Frites

Stuffed with roasted veal & vegetables, oyster mushrooms, Barolo & gravy, parmigiano reggiano 24 months

Agnolotti Piedmontese

Toasted bread, pecorino romano cheese fondue, mixture of 5 peppers, apple & walnuts

Crostino Cacio e Pepe

Stuffed with caramelized onions, potato & ricotta, fresh mozzarella & tomato cream sauce

House Made Ravioli al Telefono

Fresh pasta with slow cooked Berkshire pork ragu, parmigiano reggiano 24 months

Tagliatelle

Grilled Alberta Free Range Lamb Chops

Stuffed with roasted pork shoulder & mortadella, toasted spice, aromatic tomato broth, parmigiano reggiano

Tortellini Brodo

Mussels, clams, prawns, scallops, 2 kinds of seasonal fish, calamari, Champagne butter poached Atlantic lobster tail

Our Signature Seafood Platter for 2

Parmigiano reggiano, lemon aioli, sweety drop peppers

Baby Artichoke Fritti & Olives

Traditional lamb skewers of Abruzzo, chili lime sea salt (5pcs)

Alberta Lamb Arrosticini

Sauteed oyster mushrooms w butter, lemon & parmesan

Prosiutto di San Daniele 24 months

Spinach, arugula, walnuts, dates, cucumber, radish, pecorino romano, honey thyme vinaigrette

Radicchio Salad

Wild boar bacon, gorgonzola dolce, spinach, toasted walnuts, sage maple butter

Our Signature Sweet Potato Gnocchi

Garlic, our garden fresh basil, EVOO, crostini (3pcs)

Bruschetta

Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Bucatini

Preheat the oven to 180°C (350°F). Grate the Truffle Pecorino Romano and mix it with the grated Pecorino Romano cheese. On a parchment-lined baking sheet, form a circle of the cheese mixture into a thin layer. Bake for about 10-12 minutes until golden and crispy. Remove from the oven and allow to cool slightly before shaping into a basket.

Make the Cheese Basket

In a large skillet, add the drained pasta and 1/2 cup of reserved pasta water over medium heat. Gradually add the remaining grated Truffle Pecorino Romano while tossing the pasta to create a creamy sauce. If the sauce is too thick, add more reserved pasta water as needed. Stir in the cracked black pepper.

Combine Pasta and Cheese

Carefully place the pasta into the cheese basket and garnish with extra cracked black pepper and grated Truffle Pecorino Romano, if desired.

Serve

Bucatini pasta

Salt

Truffle Pecorino Romano DOP

Grated Pecorino Romano cheese

Cracked black pepper

In a bowl, whisk together honey, fresh thyme, apple cider vinegar, olive oil, salt, and black pepper until well combined. Set aside.

Make the Vinaigrette

In a large bowl, combine baby spinach, radicchio, arugula, cucumber, radish, walnuts, and dates. Drizzle with the vinaigrette and toss to coat.

Prepare the Salad

Season the salmon fillets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked to your liking.

Sear the Salmon

Divide the salad among four plates and top each with a seared salmon fillet. Drizzle any remaining vinaigrette over the salmon and serve immediately.

Plate and Serve

BC Salmon fillets

Black pepper

Olive oil

Baby spinach

Radicchio, shredded

Arugula

Cucumber, sliced

Radish, thinly sliced

Walnuts, chopped

Dried dates, chopped

Honey

Fresh thyme, chopped

Apple cider vinegar

Season the Canadian Prime New York Strip steaks generously with salt and black pepper on both sides.

Season the Steak

Preheat the grill to high heat. Brush the steaks with olive oil and grill for 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Steak

Remove the steaks from the grill and let them rest for 5 minutes before serving.

Rest the Steak

In a bowl, combine the softened unsalted butter, chopped parsley, chopped thyme, and minced garlic. Mix well and set aside.

Make the Herb Butter

Preheat the oven to 425°F (220°C). Cut the russet potatoes into thin fries.

Prepare the Potatoes

Toss the fries in olive oil, salt, and black pepper. Spread on a baking sheet and bake for 30-35 minutes until golden and crispy, tossing halfway through.

Season and Bake

Remove from the oven and immediately sprinkle with grated Parmesan cheese. Toss to coat.

Add Parmesan

In a bowl, mix together mayonnaise, minced garlic, lemon juice, lemon zest, and salt to taste until smooth. Refrigerate until ready to serve.

Mix the Aioli

Canadian Prime New York Strip Steak

Black Pepper

Olive Oil

Unsalted Butter

Fresh Parsley, chopped

Fresh Thyme, chopped

Garlic, minced

Russet Potatoes

Parmesan Cheese, grated

Mayonnaise

Lemon Juice

Lemon Zest

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Prepare the Dough

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add carrots and oyster mushrooms, cooking until softened. Stir in the shredded veal and Barolo wine, cooking until the wine reduces. Season with salt and pepper. Let cool and mix in Parmesan cheese.

Prepare the Filling

Roll out the pasta dough into thin sheets. Cut into squares about 3 inches by 3 inches. Place a small amount of filling in the center of each square. Fold the pasta over to form a triangle and seal the edges. Cut into desired shapes.

Stuff the Agnolotti

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add beef broth, stirring until thickened. Season with salt and pepper. Stir in Parmesan cheese until melted.

Make the Gravy

Bring a large pot of salted water to a boil. Add agnolotti and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and toss gently in the gravy.

Cook the Agnolotti

All-purpose flour

Eggs

Roasted veal (shredded)

Oyster mushrooms (chopped)

Carrots (finely chopped)

Onion (finely chopped)

Garlic (minced)

Barolo wine

Parmesan cheese (grated)

Beef broth

Butter

Flour

Preheat the oven to 200°C (400°F). Slice the baguette into 1-inch thick slices.

Preheat and Slice

Brush each slice of baguette with olive oil on both sides and place them on a baking sheet.

Brush with Olive Oil

Toast the bread in the oven for about 10 minutes or until golden and crispy.

Toast the Bread

In a saucepan, combine the heavy cream and grated Pecorino Romano cheese over low heat. Stir continuously until the cheese melts and the mixture is smooth.

Make Cheese Fondue

Add freshly cracked black pepper and mixed peppercorns to the cheese mixture, stirring well.

Add Pepper

Remove the toasted bread from the oven and let it cool slightly.

Cool the Bread

Spoon the cheese fondue over each slice of toasted baguette.

Add Fondue

Top with diced apple and chopped walnuts. Season with salt to taste.

Add Toppings

Baguette

Pecorino Romano cheese

Heavy cream

Black pepper (freshly cracked)

Mixed peppercorns (5 types)

Apple (diced)

Walnuts (chopped)

In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Boil the potato until tender, then mash it. In a bowl, combine the mashed potato, ricotta, caramelized onions, and fresh mozzarella. Season with salt and pepper to taste. Mix until well combined.

Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin. Place a spoonful of filling on one sheet, fold over, and seal edges. Repeat with remaining dough and filling.

Roll and Cut the Dough

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Drain and set aside.

Cook the Ravioli

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes. Stir in heavy cream and basil, cooking for an additional 5 minutes.

Prepare the Tomato Cream Sauce

Plate the cooked ravioli and generously spoon the tomato cream sauce over the top. Garnish with extra basil if desired.

Serve the Ravioli

Potato

Ricotta cheese

Caramelized onions

Fresh mozzarella cheese

Canned crushed tomatoes

Fresh basil, chopped

In a large bowl, combine the flour and make a well in the center. Crack the eggs into the well and gradually incorporate the flour with a fork. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Pasta Dough

After resting, divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into tagliatelle strips. Dust with flour to prevent sticking.

Roll the Pasta

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until softened. Add the minced garlic and cook for another minute. Add the pork shoulder and sear on all sides.

Cook the Pork

Pour in the red wine, scraping the bottom of the pot to deglaze. Add crushed tomatoes, chicken broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 2 hours until the pork is tender.

Simmer the Ragu

Remove the pork shoulder from the pot, shred it with two forks, and return it to the sauce. Simmer for an additional 30 minutes.

Shred the Pork

Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 2-3 minutes until al dente. Drain and reserve some pasta water.

Cook the Tagliatelle

In a large skillet, combine the tagliatelle with the ragu, adding a splash of reserved pasta water if necessary. Toss to coat. Serve hot, garnished with grated Parmigiano Reggiano.

Combine and Serve

Berkshire pork shoulder

Onion, diced

Carrot, diced

Celery, diced

Red wine

Crushed tomatoes

Chicken broth

Bay leaves

Parmigiano Reggiano, grated

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add lamb chops and coat them well. Cover and marinate in the refrigerator for at least 1 hour.

Marinate the Lamb Chops

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for a few minutes.

Grill the Lamb Chops

In a large skillet, heat olive oil over medium heat. Add diced eggplant, zucchini, red bell pepper, onion, and garlic. Season with salt and black pepper. Sauté for about 10-12 minutes or until the vegetables are tender.

Cook the Vegetables

Add the diced tomatoes and fresh basil to the skillet. Cook for an additional 5 minutes, stirring occasionally. Adjust seasoning if needed.

Add Tomatoes and Basil

In a saucepan, combine Barolo wine and minced shallots. Bring to a boil over medium-high heat, then reduce heat and simmer until the liquid is reduced by half. Stir in butter, and season with salt and pepper to taste. Keep warm.

Make the Reduction

On each plate, place a generous scoop of ratatouille, top with grilled lamb chops, and drizzle with Barolo reduction. Serve immediately.

Plate the Dish

Alberta free range lamb chops

Garlic cloves, minced

Fresh rosemary, chopped

Eggplant, diced

Zucchini, diced

Red bell pepper, diced

Yellow onion, diced

Tomatoes, diced

Shallots, minced

In a bowl, combine the roasted pork shoulder, mortadella, toasted spices, ricotta cheese, salt, and fresh basil. Mix well until the ingredients are evenly combined.

Roll out the pasta dough into thin sheets. Cut into squares or circles, depending on your desired tortellini shape.

Bucatini Cacio E Pepe In Cheese Basket

Pan Seared Bc Salmon