Corrado’s Steak Bites
Angus beef ends sautéed with white onion, mushrooms, and red wine
demi glaze sauce. Served over crispy crostini.
Calamari
Calamari buttermilk soaked, tossed in herb flour, and fried crisp.
Served with marinara sauce.
Shrimp Fra Diavolo
Six black tiger shrimp sautéed with dried tomato, onion, chopped parsley, chili flakes. Served over crostini.
Nona’s Meatballs
Three house made beef and veal meatballs, sautéed in a roasted red pepper tomato sugo.
Lumache
Escargot sautéed with white onion, mushrooms, garlic in a pernod cream sauce. Served over crostini.
Steak Tartare
Hand-cut prime beef tenderloin seasoned with olive oil, capers, shallots, and Dijon, topped with a golden egg yolk and served with crisp crostini – elegant, refined, and unmistakably Italian.
Crispy Polenta with Sautéed Mushrooms
Golden pan-seared polenta crowned with sautéed wild mushrooms in garlic and herbs, finished with truffle cream and aged balsamic reduction – a Northern Italian harmony of texture and flavor.
Burrata con Pomodori, Prosciutto e Rucola
Creamy Burrata with vine-ripened tomatoes, Prosciutto di Parma, and fresh arugula, finished with extra virgin olive oil and aged balsamic – a timeless union of freshness and richness.
Sicilian Calamari
Fresh calamari fried and coated with a spicy tomato sauce and finished with a splash of lemon. Simple, bright, and full of southern Italian soul.
Southern Italian Minestrone
A rustic yet refined soup of garden vegetables, tender beans, and fresh herbs, simmered in a fragrant tomato and olive oil broth. A nourishing taste of Southern Italy, both simple and soulful.
Tomato Bruschetta
Roma tomatoes, fresh garlic, fresh basil, extra virgin olive oil, on fresh toasted bread.
Valentina’s Arancini
Italian arborio rice stuffed with mozzarella di buffalo, Italian breadcrumbs and fried golden served over basil pomodoro sauce (Three Large).
Italian Charcuterie & Cheese Board for two
Mixed imported Italian cured meats, international cheeses, crostini, herb crackers, olives, Chef’s house jam.
Little Gem Caesar
Romaine hearts, prosciutto crisps, garlic crouton, Chef made Caesar Dressing.
Caprese
Fior Di Latte, Roma Tomatoes, chopped basil, extra virgin olive oil.
All meats are locally sourced and supplied by Foothills Custom Meats.
Beef Tenderloin
8-ounce AAA Alberta beef tenderloin, Crocchette potato, seasonal Chef Vegetables. (Peppercorn or Mushroom sauce)
Rib Steak
Sixteen-ounce AAA Alberta beef bone in rib steak, Crocchette potato,
seasonal Chef Vegetables. (Peppercorn or Mushroom sauce)
Costolette d’Agnello alle Erbe
Herb-crusted rack of lamb brushed with Dijon and roasted to perfection, finished with a rich red wine demi-glace — a refined take on rustic Italian tradition.
Osso Buco alla Milanese
Slow-braised veal shank in a rich tomato, white wine, and vegetable sauce, topped with traditional gremolata — hearty, comforting, and authentically Italian.
Braciola di Maiale al Tartufo Selvatico
Double bone-in pork chop, slow-smoked for rich depth and pan-finished with wild truffle sauce, infused with rosemary, garlic, and Italian herbs – hearty, aromatic, and authentically Italian.
Guancia di Manzo al Vino Rosso
Slow-cooked beef cheek in a rich red wine demi-glace, served over Parmigiano polenta and finished with fresh herbs — a luxurious taste of rustic Northern Italy.
Stuffed Chicken Supreme
Supreme chicken stuffed with applewood bacon, brie, and garlic crouton, served with Crocchette potato, seasonal Chef Vegetables, mushroom sauce.
Amedeo’s Signature Lamb Shank
Local lamb shank slow roasted for six hours topped with our signature red wine demi served with a side of Crocchette potato, seasonal Chef Vegetables.
Chicken Parmigiana
Breaded chicken breast scallopini pan seared, topped with chef’s pomodoro sauce and mozzarella, served with side Alfredo pasta.
Veal Marsala
Veal scallopini with wild mushrooms in a marsala wine sauce,
served with a side of pomodoro pasta.
Veal Piccata
Veal scallopini in a white wine lemon caper sauce, served with a side pomodoro pasta.
Veal Valentina
Veal scallopini sauteed with wild mushrooms and shrimp in a creamy cognac sauce served with a side pomodoro pasta.
Scaloppine di Vitello al Melograno
Tender veal sautéed with herbs, deglazed in white wine, finished with a vibrant pomegranate sauce, served with pomodoro pasta – a delicate harmony of sweet and savory from Northern Italy.
Italian Porketta
Fresh pork belly rolled and stuffed with rosemary, ground pork, sage, garlic, parmesan cheese. Baked for four hours topped with fresh porketta jus. Served with Crocchette potato, seasonal Chef Vegetables.
Pollo Milanese
Breaded chicken breast scallopini pan fried and served with fettuccine alfredo.
Zuppa Di Pesce
Mussels, clams, black tiger shrimp, scallops, onions, carrots celery, and sea bass in a pomodoro stew broth topped with a 3 oz Canadian lobster tail served with crostini.
Traditional Carbonara
Spaghetti sauteed with guanciale, Parmigiano Reggiano, egg yolk.
Aglio e Olio & Shrimp
Spaghetti tossed with fresh garlic, extra virgin olive oil, black tiger shrimp, sprinkled chili flakes.
Lobster Ravioli
Atlantic stuffed lobster ravioli tossed with diced tomatoes, garlic, white wine cream sauce.
Tuscan Penne
Penne pasta tossed in a basil pomodoro sauce with, house made Italian sausage,
mushroom, chicken.
Penne Primavera
Penne tossed with mixed vegetables in a basil pomodoro sauce.
Risotto Carbonara
A luxurious twist on the Roman classic — creamy Arborio rice gently simmered with guanciale, aged Parmesan, and a silky egg yolk finish. Topped with a touch of black pepper for authentic Italian flavor.
Risotto Gamberi & Fungi
Creamy Arborio rice slowly simmered in a rich house-made stock, infused with white wine and Parmesan. Finished with tender shrimp and a medley of wild mushrooms, delicately sautéed in garlic and herbs. A luxurious harmony of sea and earth.
Seafood Risotto
Mussels, clams, shrimp, scallops, and calamari in our Italian risotto. Topped with a lobster tail.
Seafood Pasta
Egg noodle Fettuccine tossed with mussels, clams, shrimp, scallops, and calamari in a creamy Alfredo.
Butternut Squash Ravioli
Butternut ravioli, garlic, diced tomatoes, mushrooms, basil, extra virgin olive oil.
Tagliatelle al Tartufo Piemontese
House-made pasta with chicken, broccolini, wild mushrooms, and tomatoes in a white wine butter sauce, finished with Piedmont truffles for an earthy, elegant northern Italian flavor.
Spaghetti Bolognese
AAA ground chuck, San Marzano tomatoes, herbs, and spices.
Traditional Nonna’s Lasagna
Six layers of Bolognese and three cheese blends.
Linguine Vongole
Linguine tossed with garlic and clams in a white wine sauce.
Smoked Salmon Linguine
Linguine tossed with smoked salmon, green peas, cherry tomatoes, white wine cream sauce.
Fettuccine Alfredo
Egg fettuccine tossed in Alfredo cream sauce.
Chicken and Mushroom Fettuccine Alfredo
Egg fettuccine in a white wine cream sauce tossed with wild mushrooms and chicken.
Spaghetti Pomodoro
Spaghetti pasta tossed in a fresh basil pomodoro sauce.
Ox Tail Ragu Pappardelle
Fresh egg pappardelle pasta tossed with ox tail meat ragu, mushrooms, spinach and topped with roasted chestnuts.
Pappardelle Con Salsiccia
Fresh egg Pappardelle pasta tossed with fennel Italian sausage, onions and sweet peppers in a basil pomodoro sauce.
Gnocchi Gorgonzola
Handcrafted potato gnocchi in a velvety Gorgonzola cheese cream sauce – smooth, indulgent, and melt-in-your-mouth delicious.
Gnocchi Pomodoro
Handcrafted potato gnocchi tossed in a fresh Pomodoro sauce of D.O.P. Italian tomatoes, garlic, and basil, finished with extra virgin olive oil and Parmigiano-Reggiano.
Gnocchi Ragu
Handcrafted potato gnocchi tossed in traditional meat ragu, slow-cooked with tomatoes, red wine, and herbs – rich, comforting, and just like Nonna’s.
Gnocchi Pesto Cremoso
Handcrafted potato gnocchi in a velvety basil cream sauce with Parmigiano-Reggiano – simple elegant, and unmistakably Italian.
