Sicilian Pasta Kitchen South Menu

Mixed field greens, cucumber, tomato wedges, and red onion with a balsamic vinaigrette

Mixed greens, romaine lettuce, mandarin orange slices, dried cranberries, walnuts and cucumbers in a honey Dijon dressing

Calamata olives, feta cheese, cucumbers, tomatoes, and onions tossed with virgin olive oil, red wine vinegar, and oregano

Fresh spinach with strawberries, gorgonzola cheese, bacon pieces and candied pecans. Topped with a citrus vinaigrette

Alternating layers of yellow, red tomatoes and fior di latte and fresh basil, topped with black olive tapenade and extra virgin olive oil.

Our house-made cream of tomato, feta and basil soup.

A rich house-made cream soup with a blend of five different mushrooms

Fresh baby spinach topped with sliced avocado, honey glazed beets, crumbled goat cheese tossed in a vinaigrette. Topped with pan seared chicken breast.

Fresh spring mix with honey glazed red beets, walnuts and goat cheese. Tossed in a honey Dijon dressing and topped with a grilled 6oz filet of Atlantic salmon.

Romaine, Radicchio, cherry tomatoes, pepperoncini, chickpeas, calamata olives, cucumber, parmesan and diced Genoa salami all tossed in a house-made Italian dressing.

Thin crust pizza brushed with garlic herb butter. Topped with parmesan cheese, crisp prosciutto ham, and mozzarella. Cut into thin strips and served with an aioli dip.

Three of our large parmesan infused veal meatballs served in a pool of tomato sauce and topped with a slice of bocconcini cheese.

Diced tomatoes, oregano, olive oil, and garlic. Served with Fresh baked French bread crostinis on the side.

Thick wedges of Italian mozzarella lightly breaded and deepfried. Served on a pool of rose sauce with a side of mixed greens tossed in a balsamic vinaigrette.

Large bowl of P.E.I. mussels with garlic, onions, diced tomatoes, white wine and tomato sauce. Served with fresh baked bread for dipping. Great for sharing.

Calamari and roasted red peppers deep fried, served with an aioli mayo.

Pan seared black tiger shrimp in a cayenne butter sauce with a garnish of mixed greens.

Fresh sliced French bread brushed with extra virgin olive oil and garlic. Topped with our mix of fresh diced tomatoes, oregano, garlic and crushed chili peppers. Toasted with slices of Bocconcini cheese and red onion.

Escargot and fresh mushrooms sautéed with diced onions in a white wine herb butter sauce. Served over toasted crostinis.

Large bowl of P.E.I. mussels in a gorgonzola cream sauce. Served with Fresh baked bread for dipping. Great for sharing.

A large platter with a selection of cured salami and meats, various cheeses, and several types of olives. Served with freshly baked garlic toasted crostini' s, a grainy mustard and bruschetta mix. (Great for 2-3 people to share)

Bucatini topped with our house-made meat sauce.

Fettuccia noodles tossed with chicken, sun-dried tomatoes, spinach and Asiago cheese in a smoked paprika cream Sauce.

A large piece of our house-made lasagna with Bolognese, bechamel, tomato sauce and three cheese blend. Topped with half tomato and half cream sauce.

Veal stuffed tortellini with sautéed mushrooms. Your choice of sauce: Cream, tomato, or tomato cream sauce.

Three large pasta tubes stuff with a mixture of ground beef with fresh herbs and baked with mozzarella cheese. Your choice of sauces: cream, tomato, or tomato cream sauce.

Spaghetti with four large parmesan infused veal meatballs in a fresh herb tomato sauce.

Pasta purses stuffed with five cheeses; tossed with julienned snow peas and spicy capicola ham in a garlic cream sauce.

Fettuccine noodles tossed with our house-made smoked chicken, fresh baby spinach and mushrooms in a rich parmesan cream sauce.

The chef's choice of two half servings of pasta on one plate. Ask your server for the daily selection. (Not available Sundays)

Cajun dusted black tiger shrimp with Angel hair pasta tossed with garlic, crushed chili flakes and olive oil.

Linguine with scallops, shrimp, mussels, and Basa in a tomato sauce. (No substitutions)

A combination of regular and spinach fettuccine tossed with sea scallops, black tiger shrimp, diced tomatoes, and julienne snow peas in a rich cream sauce.

Linguine with a medley of Bistro shrimp, sliced grilled chicken, and crumbled Italian sausage with roasted peppers, onions and zucchini in a spicy Cajun cream sauce.

Black tiger shrimp and scallops dusted with Cajun seasoning, sautéed with julienne peppers, mushrooms and onions in a garlic cream sauce with bow tie noodles.

Large lobster stuffed ravioli tossed with Langoustines ("baby lobster"), in a roasted red pepper cream sauce with fresh basil.

Fettuccine noodles with a rich, creamy, parmesan cheese cream sauce.

Mushroom stuffed tortellini with sautéed mushrooms, baby spinach and sun-dried tomato in cream sauce.

Hand made spinach gnocchi with sliced mushrooms, diced tomatoes and spinach in a tomato sauce.

Fusilli tossed with fresh spinach, roast garlic, sliced mushrooms, diced tomatoes, and tomato sauce.

Brie stuffed ravioli with bruschetta tomatoes in a pesto cream sauce.

Sliced chicken, mozzarella cheese, feta cheese, and tomato sauce.

Mushrooms, capicollo ham, mozzarella cheese, green peppers, artichoke hearts, and black olives with tomato sauce.

Fresh tomato slices, fresh spinach, red onion, garlic, mozzarella cheese and bocconcini cheese with tomato sauce.

Fresh tomato sauce, mozzarella cheese, and fresh basil.

Spicy Sicilian sausage, sliced mushrooms, mozzarella cheese, and a spicy tomato sauce.

Prosciutto and capicollo ham with sun-dried tomatoes, Spanish onion, mozzarella cheese, and tomato sauce.

Prosciutto cotto, pineapple chunks, red onion slices, mozzarella and tomato sauce.

Pepperoni, beef short rib, Italian sausage, crisp prosciutto, mozzarella cheese and tomato sauce.

Cherry tomatoes, red onion, mozzarella cheese and crumbled goat cheese with pesto sauce.

Grilled chicken, caramelized onions, roasted red peppers, mozzarella cheese, chipotle barbeque sauce.

Fontina, Gorgonzola, Fior di latte, parmesan and cream sauce.

Two chicken breasts pan seared in a rich garlic cream sauce. Served with linguine in tomato sauce and vegetables.

Veal scaloppini pan seared with sliced mushrooms in a Marsala wine cream sauce. Served with linguine in tomato sauce and vegetables.

A 8 oz fillet of Atlantic Salmon pan seared on a bed of sautéed baby spinach & shallots, drizzled with a tarragon infused cream sauce. Served with linguine in tomato sauce and vegetables.

Two lightly breaded chicken breasts topped with spicy capicollo ham, mozzarella, fresh basil and tomato sauce then baked. Served with cream penne and vegetables.

Veal scaloppini pan seared with sliced mushrooms in a lemon butter sauce. Served with linguine in tomato sauce and vegetables.

Two chicken breasts pan seared with bruschetta tomatoes, basil pesto and mozzarella cheese, topped with a balsamic reduction. With linguine in tomato sauce and vegetables.

Pappardelle noodles (large ribbon pasta) tossed with lobster, langoustines ("baby lobster"), baby spinach and mushrooms in a white wine cream sauce with parmesan cheese. Served with vegetables.

Breaded chicken breast with a slice of capicollo ham, mozzarella, and tomato sauce.

Three of our house-made meatballs topped with Fior-DiLatte mozzarella and tomato sauce.

Assorted Italian meats with provolone and mozzarella cheeses, served on choice of bread with a roasted red pepper puree. (served cold)

Grilled chicken topped with prosciutto ham, mixed greens, and a roasted red pepper mayo.

Shredded smoked chicken and sliced cheddar cheese with an apple cider mayo and barbecue sauce. Served on toasted choice of bread.

Grilled 6oz New York Striploin with sautéed mushrooms and onions, in a demi-gláce sauce.

Braised Alberta short ribs shredded and served on toasted sourdough bread with sautéed onions and Brie. Served with Au Jus.

This moist, chewy brownie is topped with a layer of sweet dulce-de-leche, caramel and even more brownie pieces. Served with Pinocchio's salted caramel ice cream and whipped cream.

Alternating layers of hazelnut cake, hazelnut cream and chocolate cream, topped with praline hazelnuts.

Two layers of moist almond chocolate torte cradle a creamy almond filling. Topped with a chocolate almond mousse. (Gluten Free, yet delicious)

Edmonton's own Pinocchio's ice cream. Choose from the following flavours: Vanilla | Strawberry | Chocolate | Salted Caramel | Lemon Sorbet | Mango Sorbet | Raspberry Sorbet | Sicilian Pistachio

Lady finger biscuits infused with Torrisi espresso, layered with Mascarpone cheese and served parfait style. Garnished chocolate shavings. Specialty of the house.

A moist chocolate cake layer cradling a milk chocolate ganache mound covered with a dense dark chocolate mousse. With chocolate cake cubes on top and a scrumptious chocolate glaze.

Three layers of stunning red velvet, filled and topped with silky cream cheese icing. Chocolate shavings and a light chocolate drizzle.

Jumbo sized New York style cheesecake enhanced with a subtle vanilla flavor. Served in a pool of fruit coulis and topped with fresh berries.

Two choices: Rich chocolate ice cream stuffed with raspberry sorbet rolled in a Dutch Cocoa powder; Coconut ice cream stuffed with mango sorbet and rolled in toasted coconut. Both are served on a bed of shaved Belgian Chocolate with a quenelle of sorbet as a garnish.