Violino Ristorante Italiano

Arancini

Truffle and parmesan stuffed arborio rice balls, served with marinara sauce.

Calamari Fritti

Crispy calamari served with red onion, Italian pepperoncini, chipotle mango aioli, and red pepper couli.

Frittelle Di Granchio

Lightly breaded house-made crab fritters served with basil aioli and Italian pepperoncini.

Salsa all’ Aragosta

Lobster, artichoke, spinach, cream cheese, and feta cheese dip, served with pita bread. Serves two persons.

Placcatore Freddo for Two

A classic selection of cured Italian meats, smoked salmon, Italian cheeses, grilled vegetables, olives, and pickles. For two.

Frutti Di Mare Placcatore

Wide selection of seafood, tiger prawns, sea scallops, crab fritters, mussels, and clams with crispy calamari and housemade dips. For two.

Bruschetta al Pomodoro con Olive

Farm fresh tomato, bocconcini pesto crostini, marinated olives, and wild arugula.

Polpette

Veal and pork meatballs simmered in traditional Italian tomato pepper sauce.

Cioppino

PEI fresh steamed mussels with your choice of garlic white wine or homemade red wine marinara sauce.

Verdure Miste

Fresh greens, tomato, cucumber, artichoke, carrot, pumpkin seeds, and feta cheese tossed with white balsamic vinaigrette.

Barbabietola

Rainbow beets, wild arugula, goat cheese, and almonds with maple vinaigrette.

Insalata Di Spinaci

Baby spinach, seasonal fruits, fresh seasonal berries, feta cheese, and pecan halves, tossed with pomegranate dressing.

Caprese

Farm tomato, Fiore Di Latte, wild arugula with balsamic glaze and crushed basil.

Strato Lasagna

Infinite layers of Italian sausage and meat, baby spinach, béchamel, ricotta, mozzarella, and asiago cheese.

Linguini Nero Bianco

Tiger prawns, green peas, sun-dried tomatoes, charred fennel, Grana Padano, and black and white linguini in a sambuca cream sauce.

Ravioli Alla Zucca

Stuffed butternut squash ravioli, sun-dried tomatoes, and green peas tossed in brown butter sage sauce and Parmigiana cheese.

Aragosta Risotto

Herb butter baked whole lobster tail, langostina, charred fennel, and green peas infused in saffron cream sauce and Grana Padano.

Penne Pollo

Chicken breast, wild boar bacon, bell pepper, arugula, spicy tomatoes, red pepper sauce, and Parmigiana Reggiano.

Spaghetti Bolognese

Veal and pork seasoned with Italian herbs and cheese, served with a tomato basil sauce.

Fiorentina Di Pollo

Pan-seared chicken supreme stuffed with herb and garlic Boursin cheese, potato gratin, florentine sauce, and vegetables.

Braciole Di Maiale

14 ounces of char-grilled pork chop, roasted potatoes, white wine herb sauce with seasonal vegetables.

Salmone

Fresh Atlantic salmon fillet, dill cream sauce, potato pave, and seasonal vegetables.

Agnello

Herb-marinated new Zealand half rack of lamb, roasted garlic mash, Barolo reduction, and vegetables.

Halibut

Fire-grilled cajun rubbed pacific halibut, lemon cream sauce, potato pave, and seasonal vegetables.

Filetto di Manzo

AAA Alberta beef tenderloin, Italian cheese-enriched mashed potatoes, demi glaze, and seasonal vegetables.

Parmigiana Di Pollo

Hand-flattened bone-in chicken supreme breaded and baked with Parmigiano Reggiano, mozzarella, and tomato basil sauce.

Parmigiana Veal

14 ounces of veal breaded and baked with parmigiano reggiano, mozzarella, tomato basil sauce.

Nervatura

Alberta boneless slow-braised short rib, creamy risotto, and Barolo demi-reduction, served with seasonal vegetables.

Sambuca Prawns

Cajun Prawns

Sea Scallops

Herb and Wine Sautéed Mushrooms

Prosciutto Wrapped Asparagus

Herb Butter Lobster Tail

Molten Chocolate Cake

Ferrero chocolate cake served with vanilla bourbon gelato.

Bread Pudding

Pecan, cinnamon, and vanilla-flavoured pudding served with caramel sauce and gelato.

Crème Brûlée

Ask your server for the daily creation of the chef’s special Brûlée.

Cheesecake

Classic Italian-style house-made cheese cake with fresh berries jam.

Gelato/Sorbet

Daily in house-made Gelato or Sorbet.