The business philosophy behind Sicilian Pasta Kitchen South is simple but effective: make food from scratch and serve it in a family-friendly environment. The restaurant first opened in 1995 with two locations. The original owner sold both separately in 1997 to the staff. Don Orchuk and Stephen Maguire bought the south side restaurant with two partners, who have since been replaced by Erin Hardie and Stephen’s brother Jamie. The foursome have found a groove in running the business with a common vision.
“Not having to answer to a big corporate parent is fantastic,” Stephen says. “If something changes, it’s easy to change direction. A decision made today can be implemented tomorrow. It’s always nice that it doesn’t have to go through 10 layers of bureaucracy.” Stephen takes pride in his staff members, many of whom have been with him since the beginning. “We all worked for other businesses and didn’t like the way they were run,” he says. “The staff was disposable in those kinds of places. We go out of our way to foster an attitude that the staff here are valued.” This philosophy shines through in the customer service delivered each day in Sicilian Pasta Kitchen South.
MINESTRA GIORNO
Our Chefs house-made soup of the day.
(ask your server for daily selection)
FUNGHI ALLA CREMA
A rich, homemade cream soup with a blend of
five different mushrooms.
MINESTRA POMODORO (NEW)
Our house-made cream of tomato,
feta and basil soup.
INSALATA CESARÉ
Romaine lettuce with croutons and homemade dressing garnished
with shredded parmesan cheese (add chicken $5, shrimp $5)
INSALATA SELVAGGIA
Field greens, cucumbers, Spanish onion, and tomato wedges with a
balsamic vinaigrette dressing. (add a 6oz grilled Salmon filet $8)
INSALATA ARANCIA
Mixed greens and romaine lettuce, tossed with mandarin orange slices,
dried cranberries, walnuts and cucumbers in a honey Dijon dressing.
ZUCCHINA NASTRO CON POLLO
Zucchini thinly sliced into ribbons; like pasta then tossed with pan
seared chicken breast, halved cherry tomatoes, fresh basil and goat
cheese. All dressed in a light white balsamic vinaigrette.
INSALATA SPINACI CON GAMBERI
Fresh baby spinach topped with nine pan seared jumbo tiger shrimp,
sliced red onion, halved cherry tomatoes and crispy fried prosciutto;
all tossed in a balsamic vinaigrette.
INSALATA MEDITERRANEA
Calamata olives, feta cheese, cucumbers, tomatoes, and onions
tossed with virgin olive oil, red wine vinegar, and oregano
INSALATA SPINACI CON FRAGOLA (NEW)
Fresh spinach with strawberries, slivered almonds and crumbled
goat cheese, finished with a poppy seed vinaigrette.
INSALATA CAPRESE (NEW)
Sliced fresh tomatoes layered with sliced bocconcini and drizzled
with extra virgin olive oil and fresh basil
INSALATA TUSCANO CON POLLO
A grilled chicken breast with a Tuscan blend of lettuces tossed with
mandarin orange slices, dried cranberries, and cucumbers in a
honey Dijon dressing, topped with crumbled feta cheese.
INSALATA BARBABIETOLA CON SALMON
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.
CAPESANTE CON PROSCIUTTO (NEW)
Bay scallops wrapped in San Daniele prosciutto then baked. Served
on a bed of garlic sautéed spinach and onions.
BRUSCHETTA CON BOCCONCINI
Fresh sliced French bread brushed with extra virgin olive oil and
garlic. Topped with fresh diced tomatoes, oregano and crushed chili
peppers. Toasted with slices of Bocconcini cheese and red onion.
CALAMARI FRITTI CON PEPPERONE (NEW)
Calamari and roasted red peppers served with an aioli mayo.
MOZZARELLA FRITTA
Thick wedges of Italian mozzarella lightly breaded and deep-fried.
Served on a pool of rose sauce with a side of mixed greens tossed in
a balsamic vinaigrette
SALMONE AFFUMICATO
Thinly sliced smoked salmon on a bed of exotic greens topped with
onions, capers, olive oil, and a dill sauce on the side.
COZZE ALLA SICILIANA
A 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.
POLPETTA (NEW)
Three of our large parmesan infused veal meatballs served in a pool
of tomato sauce and topped with a slice of bocconcini cheese.
FOCCACIA AZZIMA (NEW)
Our house-made flatbread baked with caramelized onions, then
topped with fresh arugula, cherry tomatoes, goat cheese, and a
balsamic reduction.
BRUSCHETTA
Fresh baked French bread with diced tomatoes, oregano, olive oil,
and garlic cooked in our brick oven.
SCACCIA É AGLIO
Thin crust pizza brushed with garlic herb butter then topped with
parmesan cheese, crisp prosciutto ham, and mozzarella. Cut into
thin strips and served with an aioli dip.
ESCARGOT DI FUNGHI
Escargot and fresh mushrooms sautéed with diced onions in a
white wine herb butter sauce. Served over toasted crostinis.
COZZE ALLA GORGONZOLA
Large bowl of P.E.I. mussels in a rich gorgonzola cream sauce.
Served with Fresh baked bread for dipping. Great for sharing.
RIGATONI SALSICCIA (NEW)
Rigatoni noodles with spicy Italian sausage, red peppers, green
peppers and red onion all tossed in our house-made tomato sauce
RAVIOLI CON MANZO (NEW)
Wild mushroom and garlic stuffed ravioli with a short rib ragu.
SPAGHETTI CON POLPETTE
Spaghetti with 3 large parmesan infused veal meatballs in a fresh herb
tomato sauce.
FETTUCCINE ALLA CONTADINA
Fettuccine noodles tossed with smoked chicken, spinach, and
mushrooms in a rich parmesan cream sauce.
LINGUINE AGLIO CON POLLO (NEW)
Linguine with chicken, spinach and mushrooms tossed in extra virgin
olive oil, crushed chilies and garlic.
LASAGNA DEL GIORNO
A large piece of our 18 layer homemade lasagna. Ask your server for
our daily selection
CANNELLONI
A mixture of ground veal and ground beef with fresh herbs, and
mozzarella cheese stuffed into two pasta tubes. Your choice of cream,
tomato, or tomato cream sauce.
BORSETTI
Pasta purses stuffed with feta cheese and spinach tossed with snow
peas and spicy capicolo ham in a garlic cream sauce.
TORTELLINI ALLA PANNA
Your choice of veal stuffed or cheese stuffed tortellini with mushrooms
in choice of cream, tomato, or tomato cream sauce.
SPAGHETTI CON BOLOGNESE
Spaghetti tossed with our homemade meat sauce.
LINGUINE MARINARA
Linguine with shrimp, scallops, mussels, and Pollock in a rich tomato
sauce.
LINGUINE MISCUGLIO
Linguine tossed with a medley of Bistro shrimp, sliced chicken, and
crumbled Italian sausage with Roasted peppers, onions and zucchini in
a Cajun cream sauce.
RAVIOLI DASTICE CON LANGOUSTINES
Large lobster stuffed ravioli tossed with Langoustines (baby lobster),
in roasted red pepper cream sauce with fresh basil.
PENNE AL DIAVOLO
Penne with grilled chicken, rock shrimp, and fresh diced tomato in a
spicy cayenne cream sauce.
PAGLIA É FIENO DI MARE
Spinach and regular fettuccine with sea scallops, tiger prawns, diced
tomatoes, and julienne snow peas in a cream sauce.
FARFELLE CON GAMBERI É CAPPESANTE
Jumbo tiger shrimp & scallops dusted with Cajun seasoning &sautéed
with julienne peppers, mushrooms and onions in a garlic cream sauce.
Served over bow tie pasta.
SPAGHETTI AL POMODORO E BASILICO (NEW)
Spaghetti with a fresh tomato and basil sauce.
FETTUCCINE ALL ALFREDO
Fettuccine noodles with a rich, creamy, parmesan cheese sauce.
GNOCCHI (NEW)
Gnocchi (potato dumpling pasta) tossed in our house-made tomato
cream sauce.
FUSILLI CON SPINACI
Fusilli tossed with fresh spinach, roast garlic, mushrooms, in a fresh
tomato sauce.
PAPPARDELLE CON FUNGHI
Pappardelle noodles (large ribbon pasta) tossed with sliced assorted
mushrooms in white wine, garlic, crushed chilies and truffle oil.
chicken breast
spicy Italian sausage
garlic sautéed shrimp
6oz grilled salmon filet
PANINO CON POLLO GRIGLIATO
Grilled chicken with provolone cheese, lettuce, tomato, and a pesto
mayonnaise.
PANINO PARMIGIANA
Breaded chicken breast with capicollo ham, mozzarella, and tomato
sauce.
PANINO PRIMAVERA
A mixture of grilled fresh vegetables marinated in olive oil, garlic, basil
and oregano with lettuce, tomato and mozzarella. Served toasted.
SHORT RIB SANDWICH (NEW)
Braised Alberta short ribs shredded and served on sourdough bread
with sautéed onions and Brie. Served with Au Jus.
PANINO CON POLLO É PROSCIUTTO
Grilled chicken topped with prosciutto ham, mixed greens, and a
roasted red pepper mayo.
PANINO CON BISTECCA
Grilled New York Striploin with mushrooms, onion, and a demi-gláce
sauce.
BISON BURGER
8oz homemade bison burger topped with a three slices of cheese:
cheddar, mozzarella and provolone, lettuce, tomato, Italian onion, and
roasted red pepper mayo. Served on fresh baked bun with fries.
SPINACI É BOCCONCINI
Fresh tomato slices, fresh spinach, Spanish onion, garlic, mozzarella
and bocconcini cheese with tomato sauce.
POLLO GRIGLIATO
Sliced chicken, mozzarella cheese, feta cheese, and tomato sauce.
MARGHERITA
Fresh tomato sauce, mozzarella cheese, and fresh basil.
CAPRICCIOSA
Mushrooms, capicollo ham, mozzarella cheese, green peppers,
artichoke hearts, and black olives with tomato sauce.
POLLO É BARBECUE
Grilled chicken, caramelized onions, roasted red peppers, mozzarella
cheese, and a southwest chipotle barbeque sauce.
ALFREDO (NEW)
Chicken, baby spinach, cherry tomato, mozzarella cheese, and alfredo
cream sauce.
ROSARIO
Spicy Sicilian sausage, sliced mushrooms, mozzarella cheese, and a
spicy tomato sauce.
QUATTRO STAGIONI
Grilled eggplant, zucchini, roasted peppers, artichokes, mozzarella
cheese, and tomato sauce.
SICILIANA
Prosciutto and capicollo ham with sun-dried tomatoes, Spanish
onion, mozzarella cheese, and tomato sauce.
POLLO ALLA CREMA
A boneless breast of chicken topped with a rich garlic cream sauce,
served with linguine in tomato sauce and vegetables.
VITELLO LIMONE
Veal scaloppini with mushrooms in a lemon butter sauce. Served with
linguine in tomato sauce and vegetables.
SALMONE CON SPINACI
A 6 oz fillet of Atlantic Salmon pan seared on a bed of sautéed baby
spinach & shallots, drizzled with a tarragon infused cream sauce. Served
linguine in tomato sauce and vegetables.
MANZO (NEW)
A 6 oz AAA New York striploin pan seared in an iron skillet. Served
with potatoes and vegetables.
POLLO TOSCANO (NEW)
A chicken breast pan seared with bistro shrimp, cherry tomatoes and
shitake mushrooms in a lemon white wine butter sauce. Served with
linguine in tomato sauce and vegetables.
VITELLO MARSALA
Veal scaloppini pan seared with mushrooms in a Marsala wine cream
sauce. Served with Linguine in tomato sauce and vegetables.
POLLO PARMIGIANA
A breaded chicken breast topped with a slice of spicy capicollo ham,
mozzarella cheese, and tomato sauce. Served with penne in a cream
sauce and vegetables.
COSTOLETTA DI AGNELLO (NEW)
Rosemary marinated Lamb chops roasted drizzled with a Balsamic
reduction. Served with potat0 and vegetables.
Baked with cheese
Veal meatballs
Side of cream sauce
Side of tomato sauce
Side of meat sauce
Side of vegetables
Garlic toast
Corn noodles
TIRAMISU
Lady finger biscuits infused with Torrisi espresso and then layered
with imported Mascarpone cheese and garnished with Belgian
chocolate shavings. Specialty of the house.
SALTED CARAMEL PANNA COTTA (NEW)
Features hazelnut chocolate ganache topped with a light salted
house-made caramel Panna Cotta over top.
ITALIAN ICE CREAM, GELATO AND SORBET
Choose from the following flavours of Pinocchios finest:
Madagascar vanilla, strawberry, chocolate, salted caramel mango
sorbet, saspberry sorbet.
CHOCOLATE BROWNIE SUNDAE
This moist, chewy brownie is topped with a layer of sweet dulce de
leche caramel and even more brownie pieces. Then topped with two
scoops of Pinocchio salted caramel ice cream and whipped cream.
CHOCOLATE ALMOND TORTE
Two layers of moist almond chocolate torte cradle a creamy almond
filling. Topped with a chocolate almond mousse.
WARM GINGER CARAMEL SPICE CAKE
Moist ginger spice cake chock full of diced apples; heated and topped
with a sinful caramel sauce with whipped cream.
CHEESECAKES AND TORTES
A selection of cheesecakes and tortes. Ask your server for our daily
selections.
FRESH FRUIT NY CHEESECAKE
Jumbo sized New York style cheesecake enhanced with a subtle
vanilla flavor. Served in a pool of fruit coulis and topped with fresh
berries.
HAZELNUT TORTA (NEW)
Alternating layers of hazelnut cake, hazelnut cream and chocolate
cream, topped with praline hazelnuts.
TARTUFO Two choices:
① Rich chocolate ice cream stuffed with raspberry sorbet rolled in a
Dutch Cocoa powder
② 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.
POLLO ALLA CREMA
- Boneless breast of chicken
topped with a rich garlic cream sauce, served with pasta
in tomato sauce and vegetables.
SALMONE CON SPINACI
A 8 oz fillet of Atlantic Salmon
pan seared and served on a bed sauteed baby spinach
and shallots then drizzled with a tarragon infused cream
sauce and vegetables.
VITELLO LIMONE
E - Veal scaloppini with oyster
mushrooms in a lemon butter sauce. Served with tomato
pasta and vegetables.
POLLO PARMIGIANA
Breaded chicken breast pan fried
and topped with capicollo ham, mozzarella, and tomato
sauce, served with penne in our homemade cream sauce
and vegetables.
VITELLO MARSALA
Veal scaloppini pan seared with
sliced mushrooms in a Marsala wine cream sauce. Served
with Linguine in tomato sauce and vegetables.
PAPPARDELLE CON ARAGOSTA
Pappardelle noodles
(large ribbon pasta) tossed with lobster, langoustines
(baby lobster), baby spinach and mushrooms in a white
wine cream sauce with shredded parmesan cheese.
Served with vegetables.
MANZO
A 10 oz AAA New York striploin pan seared in
an iron skillet. Served with potatoes and vegetables
POLLO TOSCANO
wo chicken breasts pan seared with
bistro shrimp, cherry tomatoes and shitake mushrooms
in a lemon white wine butter sauce. Served with linguine
in tomato sauce and vegetables.
COSTOLETTA DI AGNELLO
Rosemary marinated Lamb
chops roasted drizzled with a Balsamic reduction. Served
with potat0 and vegetables.
Drinking
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Have been there a couple of times without reservation and they managed to fit us in without hesitation food was great music was mood setting service was awesome look forward to going again!
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