Violino Ristorante Italiano


10133 125 St NW, Edmonton, AB T5N 1S7, Canada

Place Settings

Please list the number of place settings that you'd like, along with your order.

  • Number of Plastic Cutlery

    How many people will be eating from this order?

    See Item


  • Zuppa (Soup)


  • 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.



  • Violino’s Caesar

    Hearts of romaine, Parmigiano cheese, prosciutto crisp, croutons with a housemade caesar dressing and balsamic glaze.


  • 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.


Pasta and Risotto

  • MenuItemImage
    Fettuccine Tavolino

    Violino’s signature: chicken breast, alfredo sauce, and flambe in an Asiago cheese wheel.


  • 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.



  • MenuItemImage
    Osso Buco Di Vitello

    Veal Osso Bucco braised in Barolo Wine, Italian cheese enriched mashed potatoes, and gremolata served with seasonal vegetables.


  • 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.



  • Grilled Chicken Breast


  • Sambuca Prawns


  • Cajun Prawns


  • Sea Scallops


  • Herb and Wine Sautéed Mushrooms


  • Prosciutto Wrapped Asparagus


  • Herb Butter Lobster Tail



All our Desserts are Made in House.

  • Violino’s Classic Espresso Tiramisu

    Espresso and Kahlua-soaked ladyfingers and mascarpone, served with fresh berries.



  • 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.