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    Antipasti e Insalati

    Antipasto Misto

    20
    a selection of Canadian and Italian meat and cheese, fruit and vegetable accompaniments

    Pasta E Fagioli

    7
    tomato and pork broth, gigandes beans, pasta, potato, grana padano, EVOO

    Insalata Verde

    10
    local mixed greens, grana padano, EVOO, aged balsamic, fresh tomato

    Insalata di Rucola e Finocchio

    10
    Arugula with oranges, castelvetrano olives and shaved parmesean

    Insalata di Tonno

    13
    line caught tuna conserva, potato, gigande white beans, black olives, local watercress

    Misto di Olive

    6
    marinated castelvetrano, gaeta, picholine

    Pizze

    Margherita

    13
    pomodoro, grana padano, fior di latte, basil (+4 with mozzarella di bufala)

    Marinara

    9
    pomodoro, oregano, garlic confit

    Napoletana

    14
    pomodoro, fior di latte, oregano, garlic, anchovy

    Prosciutto e Rucola

    19
    pomodoro, grana padano, fior di latte, parma prosciutto, arugula

    Funghi

    16
    pomodoro, grana padano, fior di latte, mixed mushrooms

    Salsiccia

    20
    pomodoro, grana padano, fior di latte, fennel sausage, roasted red peppers and red onions, basil

    Pesto B.B.T.

    16
    basil pesto, fior di latte, grana padano , house smoked bacon, fresh basil, fresh tomato

    Bianca

    17
    EVOO, grana padano, roasted red onion, garlic confit, gorgonzola, arugula (+4 add prosciutto)

    Capocollo

    19
    pomodoro, grana padano, fior di latte, red onions, capocollo, chili oil, arugula

    Diavola

    17
    pomodoro, grana padano, fior di latte, sopressata, chili oil

    Dessert

    Tiramisu

    8
    classic with frangelcio syrup

    Gelato

    6
    choice of house-made vanilla bean, espresso or chocolate

    Flour-less Chocolate Cake

    8
    topped with chocolate ganache and served with caramelized banana

    Panna Cotta

    7
    served with blackberry sauce and shortbread

    Affogato

    7
    shot of espresso with a scoop of gelato

    Chef
    David Tozer

     

    Each region in Italy has its own version of Pizza. Naples is the birthplace of pizza and of the STG Specialità Tradizionale Garantita.

    The pizza is formed by hand and is cooked in a 900ºF wood-fired oven for roughly 90 seconds. This creates a pizza with the following:

    • A light and fluffy cornicione (crust) which has a patina of crunch
    • Flame blackened blisters may appear along the cornicione
    • A soft thin centre
    • 27-30 centemetres in diameter

    Some of our suppliers:

    • Mighty Fraser Farms
    • Fort Langley
    • Jolly Meats
    • North Vancouver
    • Hannah Brook Farm
    • Ruskin
    • Two Rivers Meats
    • La Grotta del Formaggio