Due' Cucina Italian Restaurant - Totem Lake Menu

Ground pork and ground beef slowly simmered in a tomato sauce flavored with red and white wine, topped with Parmigiano Reggiano cheese.

Organic roasted garlic, parsley tossed in olive oil. Topped with sourdough breadcrumbs and szechuan infused olive oil.

Plum tomatoes sauce, baby spinach, topped with Sardinian salted ricotta.

Creamy (but with no cream!) sauce with 16-month aged Pecorino Romano DOP, 24-month aged Parmigiano Reggiano, Tellicherry and Serawak white pepper.

Shiitake and cremini mushrooms, white Italian truffle oil, cream, finished with pecorino romano and dill olive oil. This sauce contains wheat

Kale, walnuts, almonds, extra-virgin olive oil, and Parmigiano Reggiano cheese. Topped with flash-fried kale and smoked ricotta cheese. Vegetarian.

A simple sauce for the youngsters. Pasta (of your choice) topped with olive oil or butter and Parmigiano Reggiano 24 months.

The authentic recipe directly from Rome. Eggs, pecorino romano, guanciale (cured pork-cheek) and black pepper.

Rich and fragrant. The duck is first roasted then braised in its own reduction with a hint of fennel pollen. Topped with Parmigiano Reggiano cheese.

Painted Hills short ribs, shank, and hanger steak, slowly braised in Chianti wine and tomato sauce, topped with Parmigiano Reggiano cheese.

Traditional bolognese sauce and homemade bechamel layered in egg dough pasta, baked in the oven.

Handmade ravioli filled with ricotta and spinach with butter and sage sauce topped with Parmigiano 24 months aged.

Octopus and potatoes with olives, capers, green beans and chickpeas, in a fragrant citronette dressing.

4oz. ball of creamy burrata atop a bed of arugula and balsamic reduction. Garnished with rich and tangy slow roasted cherry tomatoes and freshly cracked pepper.

Roasted bell peppers, arugula, capers and garlic over a roasted sourdough bread slice.

Grilled eggplants marinated in a balsamic vinaigrette on a mixed green salad with watermelon radish, carrot and onion. Topped with smoked ricotta and a balsamic dressing.

A slice of Tuscan indulgence. Sweet pastry base giving way to lemon- and vanilla-scented custard filling. Topped with a thin layer of pastry and crunchy pine nuts.