What is Swiss-Italian?

Most readers of these menus might wonder what the name means and what kind of combination a Swiss-Italian restaurant could be. Ticino is the name of Switzerland's southern-most canton (province), south of the Alps, bordering on Italy and where Italian is spoken.

Originally the cuisine of this area was similar to other mountain regions of French and German speaking Switzerland. However the southern neighbours, Italy, and the milder climate of Ticino's lower valleys influenced the culinary habits of this canton.

Corn, potatoes and chestnuts used to be basic food items. Meat was scarce but game, such as deer and mountain goat was always available. Fish and shellfish were abundant. Grapes and wine products have influenced the regional cooking, as have a number of other fruits, even sub-tropical ones. A variety of vegetables especially tomatoes, and year round herbs such as sage, rosemary and thyme are used effectively in many popular dishes.

We at Restaurant Ticino are dedicated to let you sample our interpretation of contemporary "Cucina Nostrana" and would like to remind you of what Luigi Franconi from Brissago had to say in 1846 in the first known cookbook of the area: "...hospitals should be transformed into restaurants and doctors and pharmacists recruited as cooks, in order to make them finally valid members of our society, since mankind maintains health chiefly by eating well and sensibly!"

Zuppe	Soups
Zuppa alla boscaiola Ticino's famous wild mushroom cream soup	$ 7.50
Zuppa "TICINESE" Original Minestrone	6.50
Insalate	Salads
Insalata di stagione con bresaola Mixed green salad with air dried beef and your choice of Swiss or Italian dressing	8.50
Insalata verde con pancetta Heart of Iceberg salad on warm bacon dressing	8.50
Insalata di Pomodori e centriole con Bocconcino Tomato and cucumber salad with Bocconcino cheese on basil dressing	8.50
Insalata di spinaci Spinach salad tossed in sesame dressing garnished with lemon grass and ginger marinated baby langostino tails, topped with roasted cashew nuts	9.50
Antipasti freddi	Cold Appetizers
Trio di salmone con gamberi Smoked and two marinated salmon with tiger prawns & bell pepper sauce	$ 12.50
Antipasto " TICINO " Air -dried beef, coppa and Gruyère cheese garnished with baby pickles, cocktail onions and tomato	11.50
Carpaccio di tonno Tuna carpaccio dressed with lemongrass and sesame oil	11.00
Gamberi alla salsa di mango Cocktail of warm shrimp on mango chutney and sour cream (on iceberg lettuce)	11.00
Antipasti caldi	Hot Appetizers
Lumache di vigneto all'aglio Vineyard snails in garlic herb butter sauce with gaufrettes potatoes	$ 9.50
Ravioli ripieni di vitello Homemade veal ravioli on saffron sauce with arugula pesto	10.50
Formaggio " Raclette " Melted "Swiss- Raclette " cheese with boiled potatoes and pickles	11.50
Gnocchi alla Ticinese Pasta dumplings with hot smoked duck breast on walnut sauce	12.00
Pastas
Tagliatelle all'uovo ai frutti di mare Egg noodles with tiger prawns, scallops and clams in orange ginger sauce	$ 18.50
Penne Rigate con pollo e verdure Pasta tubes with chicken breast, bell peppers & zucchini in a Mascarpone cream cheese sauce with thyme	17.50
Taglierini all' uovo con vitello alla panna Veal tips with wild mushrooms on white wine cream sauce over thin noodles	18.00
Spaghetti al sugo con verdure grigliate Spaghetti with meat sauce, garnished with grilled vegetables	15.00
Vegetarian
Piatti alla vegetariana Puff pastry shells filled with a variety of mushrooms, brie cheese and herbs on tomato sauce, served with fresh vegetables	23.50
~ All Pastas are available in Children's portions at a reduced price ~ Split portions Extra $2.50 - $3.00
Carne	Meats
Filetto di maiale con salsa d'aceto Balsamico Pork tenderloin baked in a potato crust, served on a bed of savoy cabbage & sun-dried tomatoes on Balsamic jus	$ 27.50
Petto di pollo " Ticino" Chicken breast stuffed with a light goat cream cheese and breaded with hazelnut crumbs is one of our chef's signature dishes	28.00
Piccata di vitello al pomodoro Panfried veal scaloppini in cheese batter on tomato sauce served with spaghetti	27.50
Vitello con noci al Gorgonzola Roasted rack of baby veal with walnuts and sage butter on Gorgonzola cheese sauce	36.00
Scaloppine di vitello al limone Veal cutlet on lemon cream sauce served with egg tagliatelle	27.50
Capriolo con pera e castagne Medallions of venison with glazed pear and caramelized chestnuts on red wine game sauce	32.50
Bistecca di bufalo con funghi selvatici Grilled buffalo rib eye steak with sautéed wild mushrooms and herb cream sauce	36.00
Lombata d'agnello alla Ticinese Boneless lamb loin with figs and dates on red wine sauce, over baked with Port wine butter	35.00
Anitra al sidro di mele Roasted duck breast with apples on cider sauce	30.00
Filetto con aracosta alla " Bearnese " Beef tenderloin medallion and lobster tail served with Béarnaise sauce	38.00
Controfiletto ai grani di pepe ( 8oz.) New York cut of Alberta "AA" beef on thyme and green peppercorn sauce	29.50
Filetto di manzo al burro aromatizzato ( 6oz.) Center cut of Alberta beef tenderloin with " Ticino" herb butter	31.00
Pesce	Fish
Salmone grigliato con peppe limonato Salmon fillet with lemon pepper on yogurt dill sauce	$ 26.50
Sogliolone con salsa di peperoni Cubes of pacific halibut pan fried in an herb crust on roasted red pepper cream sauce	27.50
Fondutas	Fondues
Fonduta di formaggio nostrano A mixture of imported Gruyère and Emmenthal make this Swiss cheese fondue a real delight, shared as an appetizer or as a main course	$ 17.00 ( Appetizer size) $34.00 ( for 2 persons)
Fonduta di manzo all'olio The popular beef fondue (Fondue Bourguignonne) consists of cubes of Alberta beef cooked in hot oil, complemented by a variety of home made sauces and condiments	$25.00 per person (2 portions minimum)
Fonduta " Mar-e-Mont " This fondue is a lighter version, thinly sliced strip loin of Alberta beef and shrimp cooked in broth, complemented by a variety of home made sauces and condiments	$27.00 per person (2 portions minimum)
We reserve the right to add 15% gratuities to the total bill of our overseas customers not familiar with local procedures, unless otherwise instructed.
Dolci	Desserts
Torta alla Ticinese Mascarpone cheese and chocolate cake with citrus fruits and prunes	$ 7.50
Budino alla caramela Caramel custard with whipping cream	6.50
Torta di noce e miele Caramelized nuts and honey pie	7.50
Tirami su (The chef's special recipe)	7.50
Torta della Foresta Nera Black forest cake	7.50
Fonduta di cioccolata Swiss chocolate fondue with nuts and cream, served with seasonal fruits	$ 8.50 per person (2 portions minimum)
In house made ice creams (All made with fresh ingredients & nicely garnished) Ice creams: ~ Vanilla ~ Chocolate ~ Strawberry ~ Praline Nouget ~ Coffee Croquant ~ Caramelita ~ Pistachio ~ Gianduja Sherberts (NO dairy): ~ Raspberry ~ Lemon & fresh thyme ~ Sorbet of the week	$ 7.50 per portion
Beverages
Coffee, tea, decaffeinated	$ 2.75
Espresso	$ 3.50
Cappuccino	$ 4.50
Special Coffees Swiss, Italian, German, Irish or Spanish	$ 7.50
"Ticino" Special Coffee Cointreau, Kahlua and brandy with whipped cream	$ 7.50

Wines
	White Wines			$
American:	Fumé Blanc Fetzer Echo Ridge			35.
	Chardonnay Wente Vineyards			38.
Australian:	Best's Chardonnay Victoria			36.
	Wolf Blass Chardonnay ½Bottle ( 375ml )			21.
Canadian:	Chasselas ( Swiss Style ) St. Hubertus Okanagan Valley, VQA			34.
	Riesling Hawthorne Mountain, B.C. VQA			29.
	Gewuerztraminer, VQA Sumac Ridge, B.C.			37.
	Chardonnay, non-oaked, VQA Henry of Pelham, Niagara, Ontario			49.
French:	Chablis Joseph Drouhin			54.
	Pouilly-Fuissé Drouhin ½ Bottle ( 375ml )			59. 32.
German:	Riesling Mosel, Ernst Loosen			37.
Italian:	Soave Classico Bolla			32.
	Orvieto Classico Ruffino			32.
	Pinot Grigio Sanat Margherita, Valdadige			39.
Swiss:	Fendant, Chablais - Valais Les Evouettes			49.
House wine:	Italian Trebbiano di Romagna (Chardonnay type)
	glass 7.50	1/2 litre carafe 17.50	One litre carafe	32.50
	Red Wines			$
American:	Zinfandel Fetzer Home Ranch			38.
	Cabernet Sauvignon J. Lohr Cypress			43.
	Merlot Estancia, California			36.
Australian:	Shiraz Robertson's Well, Coonawara			34.
Canadian:	Merlot Innislillin VQA			32.
	Gamay Noir-Zweigelt Pelee Island VQA			32.
	Pinot Noir Mission Hill VQA			34.
	Cabernet - Sauvignon, Reserve Mission Hill, Okanagan Valley, B.C.			49.
French:	Beaujolais Village Georges Duboeuf			39.
	Moulin-a-Vent Louis Jadot			49.
	Châteauneuf-du-Pape Château de la Gardine ½ Bottle ( 375ml )			64. 32.
	Pomerol Jean-Pierre Moueix			56.
	Chateau de Carles, Fronsac			59.
	Haut - Medoc Château Lanessan, Delbos-Boteiller			89.
	Chateau latour Martillac, Pessac ( Graves )			110.
Chilean:	Cabernet Sauvignon Tarapaca Gran Reserva			43.
Italian:	Valpolicella Folonari			34.
	Chianti Classico Brolio			39.
	Chianti Rufina, Nipozzano Riserva Frescobaldi ½ Bottle ( 375ml )			29.
	Cannonau di Sardegna Sella & Mosca			39.
	Barolo Fontanafredda			49.
	Amarone Masi			69.
	Brunello di Montalcino Castello Bantfi			115.
	Sassicaia San Guido - Bolgheri			175.
Spanish:	Rioja Montecillo - Viña Cumbrero			37.
Swiss:	Dôle Balavaud Grand Cru			49.
House wine:	Italian Merlot delle Venezie (Chardonnay type)
	glass 7.50	1/2 litre carafe 17.50	One litre carafe	32.50
	Rosé Wines
Canadian:	Gray Monk Rotberger VQA			37.
	Sparkling Wines
Korbel Brut, American				39.
Henkell Trocken, German				36.
Henkell Trocken, German / 200ml. Piccolo				9.
Sumac Ridge, Canada ( Okanagan Valley ) VQA				43.
	Champagnes
Mumm Cordon Rouge Brut, French				69.
Perrier Jouët Belle Epoque ( comes with special glasses )				160.
For Dessert Wines, ask your Server
	Beers			$
Canadian:
Kokanee, Canadian, Coor's light				5.50
Big Rock Grasshopper ( wheat ale )				6.
Big Rock Traditional Ale				6.
Big Rock Honey brown lager				6.
Imported:
Beck's, Corona, Heineken				7.
Warsteiner ( no alcohol )				6.
Apple Cider ( extra dry )				5.50
	After - Dinner Drinks			$
Taylor Fladgate Port				5.50
Graham's Port 20 Years				8.
Rémy Martin VSOP				8.5
Courvoisier VSOP				8.5
Armagnac ( Marquis de Montesquiou)				7.5
Calvados ( Pere Magloire)				6.90
Marc de Bourgogne				7.5
Grappa ( Luxardo)				6.50
Grappa ( Brunello di Montalcino)				9.
Grappa ( Chardonnay di Nonino )				8.
Kirsch ( Switzerland)				8.50
Pear Williams ( Switzerland)				8.50
Pflümli ( Slivovitz)				6.50
Himbeergeist ( Schladerer)				8.50
Jägermeister				5.50
Fernet - Branca				5.50
Akvavit				6.50
Malt Whiskey's
Oban 1794				8.
Lagavulin 16 Years				8.
Balvenie 10 Years				8.
Lot 40 ( single still Canadian Rye)				8.
	Liquor			$
Scotch, Rye, Bourbon			regular premium	5.50 6.50
Gin, Vodka, Rum, Brandy				5.50
Henessy VS, Armagnac				7.50
Remy Martin VSOP, Courvoisier VSOP				8.5
Liqueurs				5.90
Grand Marnier, Drambuie, Cointreau, B&B, Galliano, Kirsch, Williams, Grappa				6.50
Aperitifs				5.50
Sherry & Port				5.50
Cocktails & Sours				5.50
Martini & Manhattan				6.50
Bloody Mary, Caesar, Harvey Wallbanger, Screw Driver				6.50
Slings, Collins & Fizzes				6.50
Ticino Cocktail (barman's secret on brandy base)				6.50

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Ticino Swiss-Italian Restaurant
415 Banff Avenue, Box 1536
Banff, AB, T1L 1B5
Phone: 403/762 3848
Fax: 403/760 2519
Email: info@ticinorestaurant.com

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