We invite you on a culinary exploration to savor the richness and warmth of Italian cuisine. Experience the essence of Italian fine dining through its authentic flavors and vibrant aromas. Our menu has been handcrafted by some of the most talented and passionate culinary chefs in the industry and prepared with the finest ingredients sourced locally and imported from the heart of Italy. Feel free to indulge your palate and take pleasure in every bite. Mangiamo!
Savory parmesan flan with pesto drizzle, served in a custard dish.
Baked clams with breadcrumbs, garlic, oregano and lemon zest.
Zucchini blossoms stuffed with cheese and herbs, then lightly fried.
Sicilian eggplant salad with olives, capers, and tomatoes.
Fried cornmeal squares topped with herbs and cheese.
Italian omelette with eggs, cheese, and sautéed vegetables.
Breaded and fried mozzarella cheese sticks, served with marinara sauce.
Pasta and chickpea soup served with bread.
Baguette slices with ricotta cheese and a honey drizzle.
Cremini mushrooms filled with breadcrumbs, garlic, and herbs.
Assorted cured meats, cheeses, olives, and marinated vegetables.
Fried calamari rings served with marinara sauce.
Thinly sliced dry-cured ham paired with sweet melon.
Deep-fried rice balls stuffed with cheese and served with marinara sauce.
Toasted bread topped with diced tomatoes, garlic, and basil.
Shrimp cooked in a buttery garlic and white wine sauce, served over linguine.
Slices of eggplant coated in breadcrumbs, fried, and layered with tomato sauce and cheese.
Hollow spaghetti with a tomato, guanciale, and pecorino cheese sauce.
Angel hair pasta with clams and saffron in a white wine and garlic sauce.
Penne pasta in a spicy tomato sauce layered with mozzarella cheese.
Spaghetti pasta with olives, anchovies, and chili peppers in a flavorful puttanesca sauce.
Shell-shaped pasta with Italian sausage and a creamy tomato and vodka sauce.
Large egg-based pasta tubes filled with ricotta and spinach, baked in tomato sauce.
Flat, thin pasta with a creamy basil pesto sauce.
Mixed vegetables tossed with fettuccine pasta in a light sauce.
Ravioli filled with lobster meat, served with a creamy lobster sauce.
Mushroom and cheese-filled ravioli in a butter and sage mushroom sauce.
Ear-shaped pasta noodles with broccoli rabe, spinach, artichoke hearts, garlic, and chili flakes.
Potato dumplings with tomato sauce and melted mozzarella.
Wide ribbon pasta with a hearty meat ragu and portobello mushrooms.
Spaghetti with pecorino cheese and black pepper.
Farfalle pasta with smoked salmon in a cream sauce.
Rigatoni in a creamy sauce of eggs, cheese, pancetta, and black pepper. Topped with bacon and chives.
Penne pasta in a creamy tomato and vodka sauce.
Layered pasta with meat sauce, ricotta, and mozzarella.
Fettuccine pasta in a creamy Alfredo sauce.
Spaghetti with a rich meat sauce.
Venetian-style liver and onions. Served with roasted red potatoes and asparagus.
Tuscan-style grilled pork ribs, seasoned with herbs. Served with broccoli and roasted red potatoes.
Grilled lamb chops, seasoned with garlic and herbs. Served with broccoli and roasted red potatoes.
Tuscan roast pork flavored with garlic, rosemary, and white wine.
Skewers of grilled lamb or beef. Served with asparagus and roasted red potatoes.
Florentine-style T-bone steak grilled and seasoned with olive oil and herbs.
Beef tenderloin cooked in a Barolo wine reduction sauce. Served with asparagus and roasted red potatoes.
Slow-cooked lamb in a rich tomato-based sauce, served with wide, flat pasta.
Thin slices of beef rolled with stuffing and braised in tomato sauce.
Chicken breasts sautéed in a lemon and caper sauce.
Slow-roasted, herbed and spiced pork belly and loin.
Chicken breasts cooked in Marsala wine with mushrooms, garlic, and onions.
Braised veal shanks cooked with white wine, broth, onions, carrots, celery, and tomatoes.
Baked clams with breadcrumbs, garlic, and oregano. Served with our signature cocktail sauce.
Stuffed cuttlefish with breadcrumbs, herbs, and cheese.
Sicilian-style tuna, seared with tomatoes, olives, and capers.
Mussels in a savory tomato and wine broth.
Salted cod cooked with onions, anchovies, and milk over a bed of risotto.
Garlic shrimp served with crusty garlic bread and our signature cocktail sauce.
Sea bass cooked in a broth of tomatoes, garlic, and herbs.
Risotto with mixed seafood, shrimp, mussels, and clams.
Mixed fried seafood, including shrimp, calamari, scallops and fish.
Lobster cooked in a spicy tomato sauce with herbs and spices.
Swordfish steaks cooked in a flavorful tomato, olive, caper, and garlic sauce.
Salmon fillets baked with herbs and a lemon garlic sauce.
Risotto cooked with shrimp, broccoli, onions, herbs, broth and white wine.
Italian seafood stew with a mixture of various seafood and vegetables in a tomato-based broth. Served with Focaccia bread.
Stuffed calamari tubes filled with breadcrumbs, garlic, and herbs, then cooked in tomato sauce.
Four seasons pizza divided into four sections with your choice of seasonal toppings.
Roasted chicken, sliced red onions, cilantro, and mozzarella cheese coated in barbecue sauce.
Mozzarella cheese, artichoke hearts, sautéed spinach, garlic, and herbs with a creamy white sauce.
Mozzarella cheese, tender-cooked chicken, mushrooms, spinach, garlic, and herbs with a creamy alfredo sauce.
Gorgonzola cheese, sliced caramelized pears, and diced walnuts.
Roman-style pizza with square slices and various toppings. Baked on a savory focaccia bread.
Tomato, mozzarella, pancetta, eggs, and black pepper.
Truffle and mushroom pizza with tomato, mozzarella, truffle oil, and mushrooms.
Tomato, mozzarella, and a variety of vegetables, broccoli, spinach, and mushrooms.
Tomato, mozzarella, assorted fresh vegetables, broccoli, asparagus, and kale with a creamy alfredo sauce.
Tomato, mozzarella, salami, Italian sausage, olives, mushrooms, and capers.
Seafood pizza with clams, squid, shrimp, tomato, garlic, and parsley.
Tomato, mozzarella, anchovies, capers, and olives.
Folded pizza filled with ricotta, mozzarella, and various toppings.
Sun-dried tomatoes, mozzarella, prosciutto, and arugula with a creamy pesto sauce.
Four-mushroom pizza with Cremini, Portobello, White Button and Porcini mushrooms, tomato, mozzarella and fresh herbs.
Tomato, mozzarella, ham, mushrooms, artichokes, olives, and olive oil.
Tomato basil sauce with Italian sausage and pepperoni slices.
Four-cheese pizza with Mozzarella, Gorgonzola, Parmesan, and fontina cheeses.
Tomato, mozzarella, spinach, fresh basil, and olive oil.
A kale and potato soup with Italian sausage and spices.
A pasta and bean soup made with tomatoes, vegetables, and kidney beans.
Tuscan tomato and bread soup with garlic and basil.
Lentil soup with vegetables and herbs.
Sardinian soup with fregola and clams.
Livorno-style fish stew with tomatoes and garlic.
Tuscan soup with sausage, kale, and potatoes.
Italian wedding soup with meatballs, greens and rice.
Tuscan bread and vegetable soup with cannellini beans.
Egg drop soup with parmesan and spinach.
Italian fisherman's soup with clams and scallops.
Hearty vegetable soup with pasta and kidney beans.
Potatoes with green beans, cherry tomatoes, and Dijon mustard dressing.
Bitter radicchio leaves mixed with sweet oranges and balsamic vinegar.
Grilled shrimp, avocado, cherry tomatoes, and mixed greens.
Chickpeas with cherry tomatoes, red onion, cucumbers and herbs.
Salami, provolone, olives, artichoke hearts, and roasted red peppers.
Orzo pasta with chopped vegetables, lemon zest and feta cheese.
Marinated octopus with potatoes, cucumbers, and red onions.
Ancient grain farro with cherry tomatoes, cucumbers, and feta.
Cannellini beans, tuna, red onion, and parsley with a lemon vinaigrette.
Peppery arugula with shaved Parmesan, pine nuts, and a lemon vinaigrette.
Breaded salad with tomatoes, cucumbers, red onions, and basil.
Romaine lettuce, croutons, Parmesan cheese, and Caesar dressing.
Fresh tomatoes, mozzarella cheese, and basil drizzled with balsamic glaze.
Cheesecake made with ricotta cheese and drizzled with raspberry syrup.
A simple dessert consisting of a scoop of vanilla gelato drowned in a shot of hot espresso.
Fried dough balls, dusted with powdered sugar or cinnamon.
"Grandma's Cake," a lemon-flavored custard tart. Served with lemon gelato.
Marsala wine custard with zabaglione, topped with fresh raspberries or strawberries.
Flourless chocolate and almond cake, dusted with powdered sugar. Served with gelato.
Yeast cake soaked in rum syrup, served with cream and fruit toppings.
Apple pastry tart layered with fruit glaze and pastry cream. Served with gelato.
Flaky pastry filled with sweet ricotta and candied citrus. Topped with powdered sugar.
Twice-baked cookies with chocolate drizzle, served with espresso.
Creamy custard dessert, served with fresh strawberries, raspberries, or caramel.
Tube-shaped pastry shells filled with sweet ricotta cream. Layered in chocolate shavings.
Coffee-flavored ladyfingers, layered with mascarpone and cocoa. Served with gelato.
Grappa, ginger beer, and lime juice, a zesty and spirited variation of the classic Moscow Mule.
Bourbon, sweet vermouth, Amaro Montenegro, and orange bitters.
Limoncello, gin, lavender syrup, and lemon juice, served over ice.
Dark rum, Fernet-Branca, and cola, garnished with a lemon twist.
Campari, white wine, and soda water, served over ice with an orange slice.
Prosecco mixed with cranberry fruit juice and a splash of liqueur.
Bourbon, Cynar artichoke liqueur, mint, and simple syrup, served over crushed ice.
Grapefruit-infused vodka, Campari, and grapefruit juice.
A cocktail similar to a Negroni but with bourbon instead of gin.
Gin, Aperol, elderflower liqueur, and lemon juice.
Limoncello, gin, simple syrup, and soda water, served over ice.
A bold combination of Campari, sweet vermouth, and orange bitters.
Rum, mint, lime, simple syrup, and Prosecco for an Italian twist on the classic Mojito.
Campari and fresh orange juice, a simple yet vibrant combination.
A Venetian cocktail made with Prosecco, vodka, and lemon sorbet.
Vodka, limoncello, and a splash of lemon juice, served in a chilled martini glass.
Campari, sweet vermouth, and soda water, garnished with an orange slice.
Prosecco mixed with peach purée or nectar, creating a light and fruity cocktail.
A refreshing drink made with Aperol, Prosecco, and soda water, often garnished with an orange slice.
A classic cocktail made with equal parts gin, vermouth, and Campari, garnished with an orange twist.
A sparkling red wine from Emilia-Romagna, known for its refreshing and slightly effervescent character.
A red wine grape from Trentino, with a vibrant acidity and dark fruit flavor.
A red wine from Tuscany, primarily made from Sangiovese grapes, with a rich and full-bodied profile.
A red wine from the Barbera grape in the Asti region, known for its bright acidity and juicy fruit flavors.
A red wine from Tuscany, primarily made from Sangiovese grapes.
A red wine made from Nebbiolo grapes in the Langhe region.
An intense and tannic red wine from Umbria, made from the Sagrantino grape.
A red wine from the Veneto region, often light and fruity.
A red wine grape variety from Piedmont, known for its soft and fruity characteristics.
A red wine grape that produces full-bodied wines with firm tannins, often grown in southern Italy.
Similar to Zinfandel, Primitivo is a red wine grape variety primarily grown in Puglia, known for its rich, jammy fruit flavors.
A red wine from Sicily, Nero d'Avola is known for its bold and fruity characteristics.
A red wine from the Abruzzo region made primarily from the Montepulciano grape. It is known for its dark fruit flavors.
Similar to Barolo, Barbaresco is made from Nebbiolo grapes but is often considered slightly lighter and earlier maturing.
A rich and full-bodied red wine from the Veneto region, made from dried Corvina, Rondinella, and Molinara grapes.
A prestigious red wine from Tuscany, specifically Montalcino, made from Sangiovese Grosso grapes. Known for its bold structure and aging capacity.
A red wine from the Chianti region in Tuscany, often made primarily from Sangiovese grapes. It is characterized by its bright acidity and cherry flavors.
A robust red wine made from the Nebbiolo grape, hailing from the Piedmont region. Known for its complex flavors, high tannins, and aging potential.
A white wine grape from Piedmont, Arneis wines are often aromatic with flavors of pear and apricot.
A white wine grape from southern Italy, known for its fresh and aromatic notes.
A white wine grape primarily grown in the Marche and Abruzzo regions, producing wines with citrus and herbal notes.
A white wine from Tuscany, known for its crisp acidity and floral aromas.
A white wine from the Veneto region, often made from the Garganega grape, with floral and fruity flavors.
Another white wine from Campania, Greco di Tufo wines are characterized by their minerality and almond notes.
A white wine from Campania, Fiano wines are known for their full-bodied nature and floral aromatics.
A white wine grape grown in various Italian regions, with crisp acidity and citrus notes.
A white wine from the Piedmont region, made from the Cortese grape, known for its light and floral characteristics.
A white wine grape that produces crisp and refreshing citrus flavors.
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4770 Hastings Street,
Vancouver, British Columbia,
Canada, V6C 1B4
Monday - Friday
8:00 am - 10:00 pm
Saturday - Sunday
10:00 am - 12:00 am
604-721-2960