calamari skewers |herbed breadcrumbs | lemon - 13

served with housemade focaccia & pistachio crumble - 12

cannellini beans | evoo | sage | balsamic | pancetta - 11

carnaroli rice | tomato | fresh mozzarella - 12

whipped ricotta | sage | honey | roasted butternut squash| spiced walnuts | cranberries - 13

garlic and ginger marinade | wood oven local rainbow trout skewers | cucumber radish slaw- 13

served with Torinese grissini

thin sliced Alberta AAA beef | Tuscan extra virgin olive oil | fresh lemon zest | white truffle oil | arugula micro | toasted pine nuts | shaved piave | cracked pepper - 18

grilled radicchio | shaved Brussel sprouts | supreme of oranges | spiced walnuts | citrus Dijon dressing | shaved pecorino fresco - 16

romaine hearts | egg, parmigiano, anchovy and extra virgin olive oil emulsion | baked croutons| prosciutto crisps | shaved parmigiano - 17

grilled octopus | roasted heirloom potato, Umbrian lentil, red pepper and arugula | fresh herb gremolata | charred lemon - 26

selection of imported salumi and cheese | seasonal condiments | local honey - 24

grilled corn polenta | mushroom ragu | wood roasted mushroom garnish - 18

potato gnocchi | bechamel | fontina | crushed walnuts | truffle oil drizzle - 32

butternut squash ravioli | brown butter, lemon zest and sage sauce | parmigiano | hazelnut gremolata - 31

bronze dye short semolina pasta | tomato passata, bacon, vodka reduction and touch of cream | crispy bacon | pulled burrata cow milk cheese - 32

slow simmered carnaroli rice with chicken stock, parmigiano, butter and lemon zest | crispy pork sausage and fennel garnish | extra virgin olive oil drizzle - 28

bronze dye wide pasta tubes | slow simmered tomato sauce with white wine, Pacific white shrimp, PEI mussels and calamari - 36

local farm egg pasta | slow simmered beef, pork and chicken ragu | grated nutmeg | parmigiano - 30

8oz Alberta AAA beef tenderloin | sauteed kale with garlic & chilli | fingerling potatoes | local mushroom | braised radish & beets | Manitoulin carrots | port reduction - 59

duo of King Cole duck: tagliata of cast iron seared breast | slow roasted confit of leg | plum gastrique | charred carrots | honey roasted beets | sauteed kale | butter poached potatoes - 48

oven roasted herb crusted rack of Australian lamb | roasted butternut squash, carrots and sauteed kale | fingerling potatoes - 58

seasonally sourced greens, heirloom carrots and radish |cicchercia, chickpea and Tuscan red bean braise | sauteed escarole and kale | parsley, chive and fresh herb jus - 36

pan seared monkfish medallions with white wine, lemon and blistered cherry tomatoes | cannellini bean puree |roasted Brussel sprouts | charred broccolini and capers | mint and parsley oil - 38

classic seafood stew from Le Marche | slow simmered monkfish fillet, squid, Pacific white shrimp, PEI mussels, east coast scallops with white wine, tomato, garlic, sofrito and fish stock | fresh chili | grilled crostini - 42

Italy’s most popular sparkling made with glera grapes in northeastern Italy | light bodied with medium acidity and dry, fruity finish | pairs with cured meats and most starters

Delicate and lightly sparkling muscat blanc grape | low alcohol, sweet and highly aromatic | pairs with cream-based desserts and cakes | also great on its own

Dry, sparkling red wine from Central Italy | low alcohol with berry and floral notes | extremely versatile with food especially pizzas, prosciutto & antipasti

Fascinating delicate and versatile white | dry with medium acidity | vibrant and fresh notes of lemon and peaches | matches well with pastas, seafood & grilled fish

True to its origin, this pinot grigio undergoes a short natural maceration (few hours) on its copper toned skins to give a traditional salmon colour | grown in alpine regions, it is more floral and complex then your more common pinot grigios |matches well with white meat & salads

Known for its rich and aromatic character, Pecorino is highly regarded for its elegance and minerality | slightly salty with bracing acidity and flesh stone fruit flavours | great with fish and shellfish

and elegant |medium bodied with floral and fruit notes of golden apples, oranges and white flowers | an excellent aperitif wine | excellent with light crudi, sharing plates & salads

Primary grape in Umbria, this medium bodied wine is similar in style to a dry rose | Dry with medium high acidity | flavours of white peach, melon & strawberry | Excellent with grain salads, seafood pastas & grilled fish

in the past few years |slightly herbal with bright acidity |pairs well with all seafood, vegetable dishes & light pastas

Sicily’s most important red varietal likened to Cab Sauvignon | medium bodied with notes of black cherry and plum | soft tannins | pairs with pasta in meat sauces and beef tagliata

Everyday drinking wine due to its high acidity, low tannin and medium body characteristics | fresh and vibrant flavours of berries and currant |excellent with beef carpaccio, meat sauces & semi aged cheese

Popular light bodied red with red fruit and spice aromatics | dry with smooth, soft tannins | long pleasant finish | pairs well with chicken, pork & mushroom/truffle dishes

Sangiovese is the key grape of central Italy and the predominant varietal in Chianti |its characteristics are dependent on its climate as it taste depends on where its grown | medium bodied with high acidity, this wine is elegantly fruity with berry and red fruit notes as well as hints of darker balsamic | very food friendly and pairs well with tomato sauces, pizzas, grilled meats & fowl/poultry

King of Southern Italy grape varietals | a wine of intense colour and violet hues | aromas of cherry, vanilla & spice due to partial barrique oak aging | full bodied with good acidity | great with vegetable, legume dishes & game

Full bodied 100% Montepulciano varietal | rich, flavourful & pleasantly harmonious | intensely fruity with a long finish | pairs with stuffed pastas, pork & grilled dishes | Italy’s winemaker of the year for 2023

Appassimento style (drying grapes for approx 40 days prior to pressing) cabernet | medium bodied with concentrated flavours of plum, black cherry & cedar | goes well with mushroom sauced pastas, roasted & seared meats

The original black zinfandel (brought to California in the late 1800s by Italian immigrants), grows almost exclusively in Puglia | boldly fruity with jammy berry flavours | great minerality and acidity |soft tannins | pairs with well-structured pasta dishes and meat dishes

A classic blend of corvina, molinara & rondinella grape varietals appassimento style (see Cabernet above), which then undergo a slow fermentation period followed by chestnut barrel ageing |bold aromas of cherry liqueur, figs & cinnamon |medium acidity and high alcohol | excellent with braised dishes or on its own for deep conversation