ALBA Restaurant

Forno baked bread served with extra virgin olive oil and balsamic for two

B.C. carrots and ginger soup topped with mascarpone and herb oil drizzle

Red peppercorn, grated coffee and maldon salt rubbed thin slices of Alberta reserve beef tenderloin served raw, with porcini aioli, aged balsamic, parmigiana-reggiano and tossed greens

Selection of fresh apples with prosciutto and smoked salmon with cream cheese, served on crusty warm crostini

Crispy deep fried sicilian mushroom risotto ball served on a bed of pomodoro sauce and grated grana padano

Arugula mixed with our herb wine vinaigrette, thinly sliced prosciutto, red grape tomatoes and pumpkin seeds

Freshly chopped Romain lettuce with our house maid ceasar dressing top with grated parmesan and crispy bacon bits

Crispy tender calamari served alongside homemade pepperoncini aioli and grilled lemon

Forno baked meat ball served with pomodoro sauce, grated mozzarella and grilled crostini

Traditional Italian chopping board which consist of selection of cured meats and assorted Italian cheese Served with house pickle, Modena balsamic, agro dolce tomato and crackers

Potato and parmesan gnocchi tossed with fresh house made pomodoro sauce, garlic, red pepper and garden herbs

Brome lake duck legs confit for 12 hours, tossed with lemon thyme cream, arugula, and red grape tomatoes

Mezze rigatoni served with slow braised beef, wild mushrooms, garlic, dried red pepper and braising jus

Traditional oxtail ragu sauce served with pappardelle, wild mushrooms, grana padano, fresh basil and red chilies

Homemade roasted mushroom ravioli served with our rich and creamy four cheese sauce, cultivated mushrooms, italian parsley and toasted walnuts

Classical spaghetti carbonara with a twist that consists of pancetta, cured egg yolk, parmigiana and cracked pepper

Spaghetti finished in the rich seafood sauce, red grape tomatoes, Arugula, and served with selection of crustaceans

House made southern Italian fishermen style clear seafood broth of lobster shells, served with fresh seasonal seafood, red skin potatoes, kale and grilled baguette served on side. An ideal choice for a light meal

Ripasso braised lamb shank served with slow cooked creamy garlic confit polenta, agrodolce tomatoes, salsa verde, arugula, braising jus and thyme reduction

Certified angus beef strip loin steak (8 oz) spiced with house steak spice served with roasted seasonal vegetables, yukon gold mash potatoes, salsa verde, and porcini reduction

Pan roasted brome lake duck breast (8 oz) served with sicilian orange and cashew nut sauce, red skin potatoes and roasted seasonal vegetables

Herb crusted sockeye salmon served on top of a medley of red skin potatoes, seasonal vegetables, grape tomatoes, kale and ginger lemon grass sauce