Our Menu
Violino’s adds 20% Gratuity on reservations of 6 or more • Allergies: Please inform your server of any allergies when ordering.
Antipasto
Zuppa (Soup)
$12.00
Ask your server for the Chef’s Special Creation of the Day.
Arancini
$21.00/For Two
Truffle and Parmesan stuffed arborio rice balls, served with marinara sauce.
Calamari Fritti
$23.00/For Two
Crispy calamari served with red onion, Italian pepperoncini, chipotle mango aioli & red pepper couli.
Frittelle Di Granchio
$23.00/For Two
Lightly breaded house-made crab fritters served with basil aioli & Italian pepperoncini.
Salsa all’ Aragosta
$32.00/Fot Two
Lobster, artichoke, spinach, cream cheese & feta cheese dip served with pita bread.
Placcatore Freddo
$46.00/For Two
A classic selection of cured Italian meats, smoked salmon, Italian cheeses, grilled vegetables, olives & pickles.
Frutti Di Mare Placcatore
$52.00/For Two
Wide selection of seafood, tiger prawns, sea scallops, crab fritters, mussel & clams with crispy calamari & house-made dips.
Bruschetta al Pomodoro Con Olive
$19.00/For Two
Farm fresh tomato, bocconcini pesto crostini, marinated olives & wild arugula.
Polpette
$24.00/For Two
Veal & pork meatballs simmered in traditional Italian tomato pepper sauce.
Cioppino
$28.00/For Two
PEI fresh steamed mussels with your choice of garlic white wine or homemade red wine marinara sauce.
Insalata
Violino’s Caesar
$19.00
Hearts of romaine, Parmigiano cheese, prosciutto crisp, croutons with a housemade Caesar dressing and balsamic glaze.
Verdure Miste
$19.00
Fresh greens, tomato, cucumber, artichoke, carrot, pumpkin seeds and feta cheese tossed with white balsamic vinaigrette.
Barbabietola
$19.00
Rainbow beets, wild arugula, goat cheese, and almonds with maple vinaigrette.
Insalata Di Spinaci
$18.00
Baby spinach, seasonal fruits, fresh seasonal berries, feta cheese, pecan halves, tossed with pomegranate dressing.
Caprese
$25.00
Farm tomato, fiore di latte, wild arugula with balsamic glaze and crushed basil.
Pasta & Risotto
Fettuccine Tavolino
$39.00
Violino’s Signature: chicken breast, Alfredo sauce, flambé in Asiago cheese wheel
Strato Lasagna
$37.00
Infinite layers of Italian sausage and meat, baby spinach, béchamel, ricotta, mozzarella & Asiago cheese.
Linguini Nero Bianco
$39.00
Tiger prawns, green peas, sundried tomato, charred fennel, grana padano, black & white linguini in sambuca cream sauce.
Ravioli Alla Zucca
$32.00
Stuffed butternut squash ravioli, sundried tomato, green peas, tossed in brown butter sage sauce & Parmigiano cheese.
Aragosta Risotto
$45.00
Herb butter baked whole lobster tail, langostina, charred fennel and green peas infused in saffron cream sauce and grana padano.
Penne Pollo
$38.00
Chicken breast, wild boar bacon, bell pepper, arugula, spicy tomato and red pepper sauce, and Parmigiano Reggiano.
Spaghetti Bolognese
$38.00
Veal & Pork seasoned with Italian herbs and cheese, served with tomato basil sauce.
Entrée
Fiorentina Di Pollo
$39.00
Pan seared chicken supreme stuffed with herb and garlic Boursin cheese, potato gratin, florentine sauce and vegetables.
Braciole Di Maiale
$39.00
14 oz char grilled pork chop, roasted potatoes, white wine herb sauce with seasonal vegetables.
Salmone
$39.00
Fresh Atlantic salmon fillet, dill cream sauce, potato pave, seasonal vegetables.
Agnello
$53.00
Herb marinated New Zealand half rack of lamb, roasted garlic mash, Barolo reduction & vegetables.
Halibut
$46.00
Fire grilled cajun rubbed Pacific halibut, lemon cream sauce, potato pave & seasonal vegetables.
Filetto di Manzo
$49.00
AAA Alberta beef tenderloin, Italian cheese enriched mashed potatoes, demi glaze & seasonal vegetables.
Osso Buco Di Vitello
$49.00
Veal Osso Bucco braised in Barolo wine, Italian cheese enriched mashed potatoes & gremolata, seasonal vegetables.
Parmigiana
$39.00
Hand flattened bone in chicken breaded and baked with Parmigiano Reggiano, mozzarella, tomato basil sauce.
Nervatura
$44.00
Alberta boneless slow-braised short rib, creamy risotto & Barolo demi reduction, seasonal vegetables.
Add-On / Share
Side Pasta or Risotto with Tomato or Alfredo Sauce
$18.00
Add Meat +$14
Grilled Chicken Breast
$14.00
Sambuca or Cajun Prawns
$18.00
Sea Scallops
$18.00
Herb and Wine Sautéed Mushrooms
$14.00
Prosciutto Wrapped Asparagus
$16.00
Herb Butter Lobster Tail
$29.00
V - Vegetarian
Dinner Menu A
$69.95 • All entrée items are served with fresh baked bread in our il Forno oven with olive oil, crushed chilli, aged balsamic & Parmigiano
COURSE 1 (Choose One):
Violino's Classic Caesar
Heart romaine lettuce, grana padano Parmigiano cheese, Violino Caesar dressing balsamic reduction prosciutto crisp and croutons.
COURSE 2 (Choose One):
Pollo Farcito (Chicken)
Pan seared chicken supreme stuffed with herb Boursin cheese, potato pave, seasonal vegetable, and florentine sauce.
Braised Beef Short Rib
Boneless slow braised short rib, Italian classic mashed potato, Barolo wine reduction and seasonal vegetable.
Gamberone & Cape Santé Risotto (Seafood)
Tiger prawns, sea scallops, Italian arborio rice in white wine rose sauce.
Quattro Formaggio Ravioli (V)
Handmade stuffed four cheese ravioli, button mushroom, green peas, white wine and Grana Padano, Parmigiano cheese.
COURSE 3 (Choose One):
Violino's Classic Espresso Tiramisu
Esspresso & Kahlua soaked Lady Fingers, mascarpone cheese and fresh berries.
Dinner Menu B
$79.95 • All entrée items are served with fresh baked bread in our il Forno oven with olive oil, crushed chilli, aged balsamic & Parmigiano
COURSE 1:
Antipasto Placcatore
Family style selection of cured Italian meats, imported cheeses, smoked salmon and grilled vegetables, olives and pickles.
COURSE 2:
Mista Salad
Fresh local greens, tomato, cucumber, artichoke, carrot, pumpkin seeds and feta cheese, balsamic vinaigrette.
Chef's Special Soup of the Day
COURSE 3:
Filleto di Manzo (Beef Fillet)
AAA Alberta beef tenderloin, Italian cheese infused mashed potato, Barolo wine reduction and seasonal vegetable.
Salmon Fillet on Black & White Linguini (Fish)
Fresh Atlantic salmon fillet with black and white linguini in rose sauce.
Pollo Farcito (Chicken)
Pan seared chicken supreme stuffed with herb Boursin cheese, potato pave, seasonal vegetable, and florentine sauce.
Quattro Formaggio Ravioli (V)
Handmade stuffed four cheese ravioli, button mushroom, green peas, white wine and Grana Padano Parmigiano cheese.
COURSE 4:
Violino's Classic Espresso Tiramisu
Espresso and kahlua soaked lady fingers, layered with mascarpone and fresh berries.
Dinner Menu C
$89.95 • All entrée items are served with fresh baked bread in our il Forno oven with olive oil, crushed chilli, aged balsamic & Parmigiano
COURSE 1:
Antipasto Placcatore
Family style selection of cured Italian meats, imported cheeses, smoked salmon and grilled vegetables, olives and pickles.
COURSE 2 (Choose One):
Mista Salad
Fresh blend lettuce with carrot, cucumber, pumpkin seeds with white balsamic vinaigrette.
Classic Caesar Salad
Hearts of romaine lettuce, house made Caesar dressing, glaze balsamic reduction home style croutons and prosciutto crisp.
Chef's Special Soup of the Day
COURSE 3 (Choose One):
Course 3
Sorbetto Alla Pera Speziato, Matinated Pineapple, Mint, Balsamic Glaze
COURSE 4 (Choose One):
Filleto di Manzo (Beef Fillet)
AAA Alberta Beef Tenderloin, Italian cheese infused mashed potato, Borolo wine reduction & seasonal vegetable.
Salmone
Fresh Atlantic salmon fillet, dill cream sauce, potato pave, seasonal vegetables.
Pollo Farcito (Chicken)
Pan seared chicken supreme stuffed with herb Boursin cheese, potato pave, seasonal vegetable, and florentine sauce.
Quattro Formaggio Ravioli (Seafood)
Handmade stuffed four cheese ravioli, prawns, sea scallop, rose sauce and Grana Padano Parmigiano cheese.
Risotto Primavera (V)
Italian arborio rice, char grilled vegetables, white wine roasted garlic Alfredo sauce.
COURSE 5 (Choose One):
Classic House Made Tiramisu
Dinner Menu D
$99.95 • All entrée items are served with fresh baked bread in our il Forno oven with olive oil, crushed chilli, aged balsamic & Parmigiano
COURSE 1:
Family style selection of cured Italian meats, imported cheeses, smoked salmon, grilled vegetables, olives, and pickles.
COURSE 2 (Choose One):
Mista Salad
Fresh blend lettuce with carrot, cucumber, pumpkin seeds with white balsamic vinaigrette.
Classic Caesar Salad
Hearts of romaine lettuce, house made Caesar dressing, glaze balsamic reduction home style croutons & prosciutto crisp.
Chef's Special Soup of the Day
COURSE 3 (Choose One):
Course 3
Sorbetto alla Pera Speziato, marinated pineapple, mint, balsamic glaze.
COURSE 4 (Choose One):
Filleto di Manzo (Beef)
AAA Alberta beef tenderloin, Italian cheese infused mashed potato, Borolo wine reduction.
Argosta Risotto (Lobster)
Herb butter baked lobster risotto, langostina, green pea, charred fennel saffron cream sauce and Grana Padano Parmigiano.
Braciole Di Maiale (Pork)
Char grilled pork loin, roasted potatoes, white wine herb sauce, seasonal vegetables.
Pollo Farcito (Chicken)
Pan seared chicken supreme stuffed with herb boursin cheese, potato pave, seasonal vegetable, florentine sauce.
Quattro Formaggio Ravioli (V)
Handmade stuffed four cheese ravioli, button mushroom, bell pepper and sundried tomato white wine cream sauce.
Dinner Menu E
$109.95
COURSE 1:
Antipasto Placcatore
Family style selection of cured Italian meats, imported cheeses, smoked salmon, grilled vegetables, olives and pickles.
COURSE 2 (Choose One):
Mista Salad
Fresh blend lettuce with carrot, cucumber, pumpkin seeds with white balsamic vinaigrette.
Classic Caesar Salad
Hearts of romaine lettuce, house made Caesar dressing, glaze balsamic reduction home style croutons and prosciutto crisp.
Chefs Special Soup of the Day
COURSE 3 (Choose One):
Linguini Pasta
Tossed in homemade tomato pepper sauce.
Fettuccini Pasta
Tossed in homemade Alfredo sauce.
COURSE 4:
Course 4
Sorbetto alla Pera Speziato, marinated pineapple, mint, balsamic glaze.
COURSE 5 (Choose 1):
Salmone Organico
Fresh organic Atlantic salmon fillet, dill cream sauce, potato pave, served with seasonal vegetables.
Aragosta Risotto (Lobster)
Herb butter baked lobster risotto, langoustine, green peas, charred fennel, saffron cream sauce, Grana Padano.
Filetto di Manzo (Beef)
AAA Alberta beef tenderloin, Italian cheese enriched mashed potato, with Borolo demi reduction and veg.
Pollo Farcito (Chicken)
Chicken supreme stuffed with Boursin cheese, potato pave, seasoned vegetable served, florentine sauce.
Agnello (Lamb)
Herb marinated New Zealand rack of lamb, roasted garlic mashed potato, Borolo wine demi reduction with seasonal vegetables.
Quattro Formaggio Ravioli (V)
Handmade stuffed four cheese ravioli, button mushroom, pepper and sundried tomato tossed in traditional Alfredo sauce.
COURSE 6:
Italian Espresso Tiramisu
Belgian Chocolate Mousse
Chefs Special Housemade Gelato
All our desserts are made in house.
Dolce
Please inform your server of any allergies when ordering.
Violino’s Classic Espresso Tiramisu
$12.00
Espresso & Kahlua soaked lady fingers, with mascarpone, served with fresh berries.
Molten Chocolate Cake
$12.00
Ferrero chocolate cake served with vanilla bourbon gelato.
Bread Pudding
$14.00
Pecan, cinnamon & vanilla flavoured pudding served with caramel sauce & gelato.
Crème Brûlée
$12.00
Ask your server for the daily creation of Chef’s special Brûlée.
Cheesecake
$13.00
Classic Italian-style house made cheese cake with fresh berries jam.
Gelato / Sorbet
$9.00
Daily in House made Gelato or Sorbet.
Affogato
$9.00
Violino’s house made vanilla bean gelato drowned in Italian espresso.
An Evening of Romance at Violino
Celebrate Valentine’s Day with an indulgent dining experience at Violino Restaurant. Guests are invited to enjoy an exquisitely crafted five-course prix fixe menu, thoughtfully designed to unfold at an elegant pace and highlight the artistry of our kitchen.
Each reservation includes a two-hour dining allotment, providing a refined and unhurried setting in which to savor every course while allowing us to maintain the highest level of service throughout the evening.
This exclusive Valentine’s experience is offered at $130 per person, with 5% GST and a 20% gratuity applied to the final bill.
To secure your reservation, a credit card is required on file.
Corso I - Antipasti
Vellutata di Zucca al Tartufo
A velouté of slow-roasted butternut squash delicately infused with black truffle and finished with cream.
Insalata di Radicchio e Prosciutto
Crisp radicchio and finely sliced prosciutto balanced with citrus and champagne vinaigrette.
Corso II - Pasta
Ravioli del Cuore
Hand-crafted heart-shaped ravioli filled with spinach and ricotta in truffle beurre blanc.
Intermezzo
Sorbetto al Limone
Refreshing lemon sorbet with fresh mint, aged balsamic, and a hint of pineapple.
Corso IV - Secondi
Gamberi alla Griglia
Marinated tiger prawns grilled and served with Amatriciana sauce, pancetta, and Pecorino Romano.
Controfiletto di Manzo New York
Prime New York striploin grilled to perfection with lemon-anchovy butter, arugula, and Kennebec fries.
Suprema di Pollo Arrosto
Roasted chicken supreme served with creamy mushroom and sweet pea risotto.
Linguine al Pesto Genovese
Al dente linguine tossed in classic basil pesto with cherry tomatoes and toasted breadcrumbs.
Corso V - Dolci
Flan Napoletano
Silky baked custard finished with a rich caramel glaze.
Panna Cotta al Cioccolato e Rum
Salted dark chocolate panna cotta subtly infused with rum.
Tiramisù Classico
Espresso-soaked savoiardi layered with mascarpone cream and cocoa.
An Evening of Italian Elegance & Celebration
100$ per person and 20% gratuity will be added automatically to the bill.
Kindly inform your server of any allergies or dietary restrictions to ensure a safe and enjoyable dining experience.
Corso I — Antipasti
Choice of:
Algonquin Almond Soup
A luxurious almond velouté with onion–cashew crema and almond tuile.
Insalata di Pere e Gorgonzola
Pears, radicchio, gorgonzola, candied pecans & honey-balsamic vinaigrette.
Caesar Classico di Violino
Crisp romaine, Parmigiano Reggiano & artisanal croutons.
Corso II — Intermezzo
Sorbetto di Ananas e Pera
Refreshing pineapple-pear sorbet with aged balsamic & mint.
Corso III — Secondi Piatti
Choice of:
Ragù Invernale con Pappardelle
Hand-cut pappardelle with Italian sausage, fennel & spicy tomato reduction.
Branzino alla Griglia
Sea bass with smoked romesco, duck-fat potatoes & broccolini.
Filetto di Manzo
AAA Alberta tenderloin with *Agrodolce di Cipolle* & garlic mash.
Pollo alla Diavola
Chili-lemon roasted supreme breast with duck-fat potatoes & corn salsa.
Corso IV — Dolci
Choice of:
Torta Caprese
Flourless chocolate-almond torte.
Tiramisù Classico di Violino
Espresso-soaked ladyfingers layered with mascarpone crema.
Panna Cotta al Caffè e Amaretto
Velvety panna cotta infused with coffee and amaretto.