Dinner Menu



SALADS
MISTA SALAD		8
	mixed greens with cucumbers, carrot, & tomatoes tossed in a balsamic vinaigrette dressing
FRESCO CAESAR		9
	romaine lettuce with croutons, crispy pancetta and parmesan cheese tossed in our house-made Caesar dressing
INSALATA CALAMARI		14
	spinach & mixed greens with braised calamari, red onion, tomatoes, feta cheese and sliced almonds tossed in a dijon vinaigrette
WARM GOAT CHEESE SALAD		13
	Poached pears, candied pecans and caramelized onions with mixed greens topped with nut encrusted goats cheese in balsamic vinaigrette
INSALATA CAPRESE		12
	slices of fresh tomatoes, layered with bocconcini cheese & fresh chopped basil, drizzled with chive infused extra virgin olive oil & balsamic vinegar
CITRUS BEET SALAD		13
	Baby arugula and mixed greens, local beets, toasted pine nuts, feta cheese, cucumber and orange segments, tossed in a citrus vinaigrette
SMOKED SALMON AND APPLE SALAD		13
	With celery root, apple, fennel and grainy mustard remouillade, fresh dill, lemon, capers and red onion
STARTERS
ANTIPASTI		21
	Elk salami, proscuitto, bison capicolla with 'Le Calendos' (creamy & soft),' Le Fleur de Monts' (sharp & fruity), 'Cru de Crocher' (aged cheddar) and herbed goats cheese with spicy marinated eggplant, black olive tapenade, sun dried tomato pesto and mango chutney
GAMBERI ALLA SAMBUCCA		14
	sambucca flambéed tiger shrimp finished with cracked black pepper and cream & served with toasted crustini
FRESCO FOCCACIA		13
	flatbread with sun dried tomato pesto, roma tomatoes and herbed goat cheese
BRUSCHETTA		11
	toasted ciabatta topped with diced tomato, garlic, fresh herbs, red onion & feta cheese
STEAMED MUSSELS		14
	sauteed with your choice of pesto cream, sausage and roasted red pepper OR spicy tomato OR Pernod and leek
BEEF CARPACCIO		15
	served with mixed greens, shaved romano, crispy capers & a dijon aioli
FRIED CALAMARI		13
	coated with seasoned flour and served with chili yogurt & tomato marinara dips
HOUSE MADE SOUP		7
	Seasonally selected and prepared daily using fresh and natural ingredients
PAN SEARED SEA SCALLOPS		13
	Served with pancetta and baby spinach, truffle oil and pan drippings
THIN CRUST PIZZAS
POLLO		15
	basil pesto crust topped with grilled chicken, roasted red peppers and portobello mushrooms, mozzarella & parmesan
CARNE		15
	Tomato base topped with chorizo sausage, roasted red pepper, caramelized onion with mozzarella and 'benedictine bleu' cheeses
FUNGHI		15
	tomato base topped with cremini, portobello and button mushrooms, crispy pancetta, leeks, mozzarella and goat cheeses drizzled with truffle oil
VERDE		14
	roasted garlic & extra virgin olive oil brushed & topped with artichokes, kalamata olives, grilled zucchini, oregano, baby arugula, feta & parmesan cheeses
MAINS
DUCK CONFIT		27
	Locally raised at Mariposa Farms, duck leg marinated in thyme, garlic, and sea salt finished with a black currant and dried cherry sauce served with poached pears, wilted greens, goats cheese and roasted fingerling potatoes
RACK OF LAMB		31
	Maple-dijon-hazelnut encrusted and finished in a duo of grainy mustard sauce and dried cherry reduction with mashed potatoes and seasonally selected vegetables
VEAL PICCATA		23
	Traditionally prepared veal scallopini finished with a lemon, caper and white wine reduction, served with mashed potatoes & seasonally selected vegetables
CHICKEN PARMIGIANA		24
	lightly breaded with fresco tomato sauce, mozzarella & parmesan cheese served with penne in a tomato primevera sauce
BBQ DRY RUBBED ALBACORE TUNA		29
	with an avocado-tomato salsa finished with a chimichurri sauce served with sweet potato and leek puree and seasonally selected vegetables
CERTIFIED BLACK ANGUS BEEF TENDERLOIN		35
	8 oz., pan seared AAA Alberta beef finished with brandy-mushroom sauce and served with roasted garlic whipped potatoes and seasonally selected vegetables
SEAFOOD BOUILLABAISE		26
	Scallops, tiger shrimps, mussels and Tilapia fillet served in a tomato-fennel broth with truffle oil and black olive tapenade crostini
CATCH OF THE DAY		26
	Ask your server for today's fresh catch
CHICKEN SUPREME DIAVOLO		26
	Locally raised at Mariposa Farms, pan seared prime cut chicken breast sauteed with a pancetta, sun-dried tomato, leek and chili sauce topped with grated Romano cheese, served with roasted fingerling potatoes and seasonally selected vegetables
PASTAS with your choice of linguine, penne, multi-grain spagettini or spinach fettucini Gluten-free pasta available for $3 Add chicken, tiger shrimp or chorizo sausage for $6
GAMBERONI		23
	oven roasted jumbo prawns seasoned with garlic and parmesan cheese tossed with spinach in a roasted garlic olive oil and garnished with fresh diced tomato
GNOCCHI		19
	Home-made and tossed with chicken, pancetta, portobello mushrooms & cream
CARBONARA		16
	sautéed leeks, pancetta and cracked pepper-Alfredo
ALLA FRESCO		16
	roasted and grilled seasonal vegetables, baby spinach in tomato rosé with herbed goat cheese
MARKET		16
	sautéed pancetta, leeks, sun dried tomatoes and mushrooms in a gorgonzola rosé
MARINARA		23
	mussels, tiger shrimp and sea scallops in red wine-tomato or white wine-cream sauce
ALLA BOSCAIOLA		20
	house made veal meatballs tossed with sweet peppers, baby spinach, mushrooms & red onion in tomato sauce with a hint of spice
BOUSHINO		18
	grilled chicken, artichoke hearts, sun dried tomatoes and kalamata olives in basil pesto olive oil or cream sauce
CAPRA		16
	sun dried tomato pesto olive oil or cream sauce topped with roasted red pepper and herbed goat cheese
DI MARE		23
	tiger shrimp, sea scallops, sweet peppers and broccoli in curried curried cream sauce
ALLA FREGATA		18
	grilled chicken, pancetta, red onions and sweet peppers in a tomato and olive oil sauce with romano cheese and a hint of spice
ARABIATA		18
	Chili peppers, chorizo sausage, roasted garlic and fresh basil in tomato sauce, topped with Romano cheese