Osteria Savio Volpe Vancouver

🍝 Per La Tavola

Shared table bites inspired by Italian aperitivo culture, perfect for starting the meal or pairing with drinks.

Marinated Olives

Fennel seed and lemon bring bright, aromatic flavour to these warm shared olives.

Rosemary Focaccia

Soft house focaccia with volpi olive oil and balsamic for dipping.

Warm Garlic Knots

Fluffy knots brushed with garlic butter and pecorino, served with pomodoro.

Squash Arancini

Crispy squash risotto bites with roasted jalapeño aioli and pecorino.

🍽️ Antipasti

Classic Italian starters highlighting seasonal ingredients, bold flavours, and refined small plates.

Chef’s Salumi & Formaggi Selection

A rotating trio of salumi and cheeses paired with seasonal accompaniments.

Spicy Calabrese Salami

A sweet–spicy mix of caramelized honey, ricotta, pistachios, and warm focaccia.

Venison Crudo

Delicate raw venison with pickled shallots, banyuls, walnuts, and house focaccia.

Seared Albacore Tuna

Crispy shallots, horseradish, sherry, and parsley add brightness and texture.

Beef Carpaccio

Paper-thin beef with horseradish aioli, shallot condiment, and pecorino.

Lingua di Vitello

Tender veal tongue paired with creamy tonnato, caper leaves, and pangrattato.

🥗 Insalata

Fresh, vibrant salads featuring seasonal produce, rich cheeses, and balanced dressings.

Kale Salad

Kale tossed with pecorino, pangrattato, and a lively lemon pepper dressing.

Beets & Brown Butter

Marinated beets with charred orange, hazelnuts, whipped ricotta, and squash.

Radicchio Salad

Poached pear, cashew, sherry gastrique, and gorgonzola dressing for sweet-savory depth.

Honeycrisp Apple Salad

Crisp apple with szechuan dressing, walnuts, fennel, and Avonlea cheddar.

🍝 Pasta Fresca Fatta in Casa

House-made pastas crafted fresh each day; comforting, slow-cooked, and rooted in Italian tradition.

Agnolotti

Braised beef and swiss chard wrapped in delicate pasta with rich roasting juices.

Gemelli

Pork and lamb sausage with calabrian chili, sun-dried tomatoes, and pine nuts.

Creste di Gallo

Lamb ragù with tomato, pecorino, mint, and buttery castelvetrano olives.

Cappellacci

Squash and sheep ricotta in brown butter with sage and toasted pumpkin seeds.

Linguine ai Gamberi

Side-stripe shrimp with white wine, pomodoro, and a touch of serrano heat.

Tagliatelle alla Bolognese

Silky pasta with slow-cooked bolognese and grana padano.

🍳 Saltato in Padella

Rich skillet and stewed dishes offering hearty flavours and rustic Italian comfort.

Meatballs

Tender meatballs braised with tomato, currants, pine nuts, and grana padano.

Chanterelle Risotto

Creamy risotto with pickled chanterelles, pecorino tartufo, and rosemary.

🔥 Dal Fuoco – From the Wood Fire

Wood-fired specialties cooked over open flame for deep, smoky, unforgettable flavour.

Rossdown Half Chicken

Wood-fired chicken with salamoriglio and charred lemon for bright, smoky flavour.

Steelhead

Served with cannellini beans, fennel pollen, delicata squash, zucchini, and sweet pepper.

Pork Coppa

Rich bagna cauda with chanterelles and roasted cipollini onion.

True North Flat Iron

Grilled flat iron with salsa verde, onion butter, and slow-cooked onions.

Venison Striploin

Red wine jus over tender venison with celeriac and onion butter.

Dry-Aged Ribeye

A bone-in ribeye served with roasted garlic and bone marrow.

🥦 Verdure e Contorni

Seasonal vegetable sides crafted with Italian simplicity and bold contrasting flavours.

Brussels Sprouts

Aged balsamic, sherry vinegar, and roasted grapes create deep, layered flavour.

Coal-Roasted Potatoes

Roasted in tallow and finished with rosemary and lemon.

Pan-Seared Polenta

Golden polenta with taleggio, mushrooms, and lemon butter sauce.

Grilled Broccolini

Charred broccolini with aglio e olio, chili, and bright lemon.

👨‍🍳 Chef’s Experience

A family-style chef’s menu designed to showcase the kitchen’s favourite dishes of the season.

Let Us Cook for You

A family-style chef’s selection prepared for the whole table to enjoy together.