Open daily at 9802 Jasper Avenue. Call 780-429-0701 for reservations.

Prosciutto Fruit and Vegetable Wraps
1.5 oz. Parma prosciutto – thinly sliced
1 tbsp white balsamic vinegar
1 tsp soy sauce
1 green onion – diced
4 inch rib chopped celery
1 tbsp vegetable oil
½ tsp sugar
½ tsp grated lime peel
¼ tsp ground ginger
4 slices cantaloupe
4 slices honeydew
4 slices pineapple
8 strips celery – julienne
8 strips red and green bell peppers
24 Belgian endive leaves
salt and pepper to taste

Mix vinegar, oil, soy sauce, onion, celery, sugar lime peel and ginger in a bowl. Whip by hand until fairly smooth. Place fruits and vegetables and dressing in a Ziploc bag and marinate in the refrigerator for 30 min. Remove fruits and vegetables from the bag.

Wrap ham strips around combination of: cantaloupe, celery, honeydew, peppers, pineapple and place each bundle on an Endive leaf.p

Mussels, White Wine & Cream
1 oz butter
¼ cup white onion
3 cloves chopped garlic
4 oz white wine
4 oz heavy cream
2 bay leaf crushed
½ lemon – lemon juice
pepper & salt, to taste
chopped parsley
2 lbs mussels

Add butter to a pot, sauté onion, garlic and bay leaf for 2 minutes.
Add wine and lemon juice and simmer for 1 minute.
Add mussels.
Cover and cook for about 2 minutes.
Add parsley.

Shrimp with a Limocello Sauce
4 tbsp extra virgin olive oil
12 shrimp, peeled and deveined
salt & pepper, to taste
1 clove garlic, sliced
¼ cup Limocello liqueur
1 lemon zested & juiced
chili flakes pinch
2 tbsp chopped parsley
1 tbsp butter

Heat the oil in a skillet.
Add shrimp and cook or 1 minute. Season with salt and pepper. Add garlic and cook for 30 seconds. Pour Limocello, add lemon zest and juice. Reduce the sauce.
Add chili flakes, butter and parsley and cook for 20 seconds.
Serve over toast.

Shrimp with Cannellini alla Toscana
12 lLarge shrimp
2 tbsp olive oil
¼ lb cannellini beans, cooked
1 diced tomato
2 cloves of garlic
Salt and pepper, to taste
¼ oz chopped rosemary
2 oz. water, used to boil beans

After soaking the beans overnight, cook them in lightly salted cold water for one hour or until tender. Heat 1 oz of olive oil in a frying pan, brown the garlic and remove it. Add shrimp and cook for about 2 minutes. Add rosemary, tomatoes, beans, water, salt and pepper. Simmer for 3 more minutes over medium heat. Place on a serving platter and drizzle with olive oil.

Fried Cornmeal with Mushrooms
¾ lb mixed mushrooms chopped
2 tbsp sun-dried tomatoes
1 tbsp parsley finely chopped
1 tbsp fresh sage finely chopped
1 clove chopped garlic
½ tbsp red chili flakes
1 tbsp olive oil
pepper and salt to taste
1 tbsp butter
4 tbsp red wine
6 cherry tomatoes cut in half
2 tbsp parmesan cheese

Melt butter and olive oil together in a pot on medium heat. Add mushrooms, garlic, chili flakes and sun dried tomatoes, fry it for 3 minutes over high heat. Add red wine, tomatoes, parsley and sage, reduce heat and simmer for 5 minutes.

Cook cornmeal according to package instructions. After cooking pour into a large tray with spatula, spread it to a ½ inch thick. Let it cool and cut into triangles’ and fry it until golden brown on both sides. Place on the plate and pour the sauce over them, sprinkle with fresh parmesan cheesem

Sweet Corn Cakes with Avocado Salsa
For the salsa:
2 ripe avocados stones removed and diced
½ cup Italian parsley chopped
2 tablespoons lime juice
2 tablespoons finely chopped white part of green onion
dash Tabasco sauce to taste
Place all the ingredients in a bowl and stir very gently to combine.

For the cakes:
2 2/3 cup fresh corn kernels
1 small red onion chopped
½ cup parsley finely chopped
2 eggs
1 cup plain flour
1 teaspoon baking powder
pepper & salt to taste
vegetable oil for frying

Heat the oven to 250 degrees.
Place 2 cups of the kernels, onions, eggs, parsley, flour, baking powder, salt & pepper in a food processor and mix it until all combine.
Place in a large bowl, add the remaining corn, and stir to combine.
Heat 1 tablespoon of the vegetable oil in a non stick frying pan over a medium to high heat.

When the oil is hot, drop 2 heaped tablespoons of mixture per cake in to the pan and fry in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
Serve with the avocado salsa.

Tomato Bruschetta
4 chopped tomatoes
1/2 chopped red onion
2 tablespoons chopped Italian parsley
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
1 tablespoon freshly-chopped oregano
Salt & pepper to taste

Mix all ingredients in a bowl large enough to toss ingredients.
Marinate for thirty minutes.
Serve over toasted bread with salt & pepper to taste.

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