San Marzano, horseradish and shallots, finished with Sturgeon caviar.

Red wine vinegar mignonette, piccante and horseradish.

Minimum 6.

Spanish-inspired meatballs with San Marzano tomato sauce, brown butter béchamel and parmigiano.

48-month 100% Spanish pata negra cured ham, served with pan con tomate.

Double-cooked Spanish-style potatoes, spicy marinara, roasted garlic, smoked paprika and vegan aioli.

House-marinated olives, citrus, peperoncino and herbs.

Garbanzo beans, extra virgin olive oil, tahini, fresh lemon and garlic confit, served with house forno flatbread.

Carrots & celery +5 • Gluten-free bread +4.

Snake River Farms beef with parmigiano-infused EVOO, smoked aioli, arugula, balsamico di Modena and grilled oregano flatbread.

Grilled handmade chorizo, kaffir lime mint yogurt and forno flatbread.

Lightly battered and flash-fried baby squid, sliced jalapeño, homemade tartar and chipotle aioli.

Two herb-marinated, flame-grilled lamb chops with kaffir lime mint yogurt.

Add lamb chop +14.

Fresh stuffed raviolo, Spanish piquillo peppers, chipotle and coconut milk reduction.

Burrata Pugliese +14 • Sliced Spanish chorizo +11.

Burrata di Puglia, local beets, radicchio, arugula, grilled ciabatta and aged sherry vinaigrette.

Prosciutto +14.

72-hour fermented dough baked in an open-flame brick forno with garlic confit.

Burrata Pugliese +14 • Québec foie gras grade A +26.

Tiger prawns, baby squid, baby scallops, mussels and clams in a cherry tomato, garlic butter, parsley and white wine base, served with grilled sourdough bread.

Sliced Spanish chorizo +11.

Parmigiano Reggiano and truffle aioli.

Selected premium cured meats, imported cheeses, roasted walnuts, pickles and forno flatbread.

Serves 2–3 people. Burrata Pugliese +14 • Québec foie gras grade A +26.

Fresh stuffed raviolo, Spanish piquillo peppers, chipotle and coconut milk reduction.

Burrata Pugliese +14 • Tiger prawns +15 • Sliced Spanish chorizo +11.

Fresh gnocchi, San Marzano marinara, Parmigiano Reggiano, fresh basil and Sicilian extra virgin olive oil.

Burrata Pugliese +14 • Sliced Spanish chorizo +11.

Fresh mussels, clams, baby squid, tiger prawns, scallops, roasted garlic, cherry tomatoes and freshly made pasta by Acquafarina.

Sliced Spanish chorizo +11 • Gluten-free pasta +4.

Nonna’s recipe with San Marzano, premium ground beef, brasato and freshly made pasta by Acquafarina.

Burrata Pugliese +14 • Gluten-free pasta +4.

Fresh pasta stuffed with mushrooms, ricotta and mozzarella.

Braised beef +8 • Burrata Pugliese +14.

Fresh pasta stuffed with mushrooms, ricotta, mozzarella, truffle crema and parmigiano.

Braised beef +8 • Burrata Pugliese +14.

Crispy goat cheese, cherry tomatoes, candied walnuts and heritage greens tossed in house-made pear truffle vinaigrette, with a sprinkle of parmigiano.

Grilled Kuterra™ salmon +16.

Romaine lettuce, house-made Caesar dressing and butter croutons.

Grilled organic chicken breast +14.

Mixed heritage greens and kale, topped with cherry tomatoes, carrots, shaved cucumber, crispy cipollini flakes and house-made balsamic vinaigrette.

San Marzano tomatoes, crema and mascarpone, served with flatbread.

San Marzano tomato sauce, confit garlic, herb-infused olive oil and crispy garlic.

Braised premium beef, fior di latte, sriracha, crema, cipollini onion and baby gherkin pickles.

San Marzano tomato sauce, soppressata picante, fior di latte and Mediterranean black olives.

San Marzano tomato sauce, prosciutto cotto, pineapple, fior di latte and coconut milk reduction.

San Marzano tomato sauce, creamy goat cheese, fior di latte, parmigiano, gorgonzola, Mediterranean feta and balsamico di Modena.

Bianco sauce, guanciale riserva, local free-range eggs, fior di latte and pecorino romano.

San Marzano tomato sauce, fior di latte, 24-month Prosciutto di Parma Leoncini, arugula and EVOO.

San Marzano tomato sauce, fior di latte, prosciutto cotto, soppressata picante, applewood smoked bacon and sliced red onions.

Bianco sauce, oven-roasted pears, gorgonzola, honey-toasted walnuts, fior di latte and truffle-infused EVOO.

Bianco sauce, oven-roasted organic BC mushrooms, fior di latte and pecorino romano.

San Marzano tomato sauce, fresh basil leaves, fior di latte and pecorino romano.

San Marzano tomato sauce, fior di latte, prosciutto cotto, artichoke hearts, oregano, black Mediterranean olives and baby capers.

Spicy vodka sauce, fior di latte and fresh Italian stracciatella cheese.

Bianco sauce, pepperoni Italiano, red onions, ricotta, fior di latte and chili-infused honey.

Whole Spanish-style marinated fresh Branzino, grilled lemon, broccolini and risotto aglio olio e peperoncino.

Saffron-lemon marinated free-range chicken supreme on Spanish bomba rice with alita española and pata negra chorizo, topped with roasted red peppers and confit garlic.

Serves 2 people. Tiger prawns +15.

Fresh clams, mussels, tiger prawns, baby squid, baby scallops, Spanish bomba rice and roasted bell peppers cooked to perfection in a paella dish.

Serves 2 people. Saffron chicken supreme French cut +16 • Sliced Spanish chorizo +11.

Smoked honey glazed filet on brown butter Parmigiano Reggiano arborio risotto and grilled radicchio con balsamico di Modena.

Tiger prawns +15.

8oz in-house hand-ground organic Alberta beef, brioche bun, melted fontina cheese, truffle aioli and Syrah caramelized onions.

Limited quantity. Crumbled bacon +4 • Québec foie gras grade A +26 • Sautéed mushrooms +4.

Flame-grilled herb-marinated lamb rack, asparagus saffron risotto and Sicilian herbs.

Limited quantity.

Australian Tajima Wagyu.

All steaks served with choice of brandy peppercorn sauce or chimichurri.

Alberta premium AAA tenderloin.

Québec foie gras grade A +26. All steaks served with choice of brandy peppercorn sauce or chimichurri.

A la carte side.

A la carte side.

A la carte side.

A la carte side.

A la carte side.

A la carte side.

A la carte side.

A la carte side.