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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!"

Buon appetito!
Markus Wespi, Chef de cuisine

Swiss Breakfast Buffet
Juices Fresh Fruits in Season Stewed Prunes & Plums Yogurt Chef's Swiss Muesli (Oat) Cereals Fresh Fruit Salad Quality Cold Meats Selection of Cheeses Scrambled Eggs Bacon and Sausages European Breads, Croissants, Muffins and Toast Butter & Swiss Marmelade Coffee and Teas	$9.75

Minestre	Starters
Salmone e salmone con gàmberi Smoked and marinated fresh salmon with shrimp	$ 8.
Antipasto "Ticino" Air-dried beef, coppa ham and mountain cheese on cold pepperonata	9.
Lumache di vigneto all'aglio Vineyard snails in garlic herb butter sauce	8.
Ravioli ripieni di vitello Homemade veal ravioli with tomato, cheese and herbs	8.
Formaggio "Raclette" Melted "Raclette" cheese with boiled potato and pickles	9.
Zuppa alla boscaiola Ticino's famous wild mushroom cream soup	5.
Zuppa del giorno The Chef's soup of the day	4.
Insalata di stagione con bresaola Mixed green salad with air-dried beef on oil and vinegar	6.
Pomodori e cetrioli con Bocconcino Tomato and cucumber salad with Bocconcino cheese	6.
Insalata di spinaci Spinach salad with bacon and egg on Swiss dressing	6.

Pasta Main Courses
Rigatoni alla vegetariana Pasta tubes with tomato sauce and vegetables	$ 12.
Spaghetti al sugo con zucchini Spaghetti and meat sauce adorned with grilled zucchini	13.
Fettucine ai frutti di mare Noodles with shrimp, salmon, scallops and mussels in a fresh herb cream sauce	16.
Gnocchi alla Ticinese Pasta dumplings with sautéed chicken and chestnuts on spicy peppercorn sauce	14.
Linguini con vitello alla panna Veal tips with wild mushrooms on white wine and cream sauce over linguini	15.
Pasta del giorno Chef's creation of today's pasta	16.

Piatti Forti	Main Courses
Pesce del giorno Chef's choice of today's fresh fish	$ 21.
Salmone grigliato all'aneto Baked fillet of salmon accented with a creamy white wine dill sauce	21.
Petto di pollo "Ticino" This chicken breast stuffed with a light goat cream cheese, breaded with hazelnut crumbs and baked in butter, is truly one of the Chef's masterpieces	23.
Piccata di vitello al pomodoro Panfried veal scaloppini in cheese batter on tomato sauce	21.
Vitello con noci al Gorgonzola Veal loin steak topped with a walnut and sage butter crust on Gorgonzola cheese sauce	24.
Capriolo con pera e bacche Medallions of venison with glazed pear and lingon berries on red wine game sauce	26.
Anitra con castagne, ciliege e zénzero Roasted duck breast with chestnuts, cherries and ginger on a red wine and sour cream sauce	24.
Filetto con aragosta Beef tenderloin medallion and lobster tail on rosemary red wine and Hollandaise sauce	29.
Controfiletto ai tre grani di pepe New York cut (entrecôte) of choice Alberta beef on a black, pink and green peppercorn sauce	24.
Filetto di manzo al burro aromatizzato Beef tenderloin steak on red wine sauce with herb butter	26.
Lombata d'agnello alla Ticinese Boneless lamb loin breaded with figs, dates and mint on Merlot wine sauce is another regional favourite	26.
Fonduta di formaggio nostrano A mixture of imported ingredients make this Swiss cheese fondue a real delight, shared as an appetizer or as a main course	16.
Fonduta di manzo all'olio The popular beef fondue (Fondue Bourguignonne) consists of cubes of steak cooked in hot oil, complemented by a variety of sauces and relishes	22.
Fonduta "Mar-e-Mont" This beef and shrimp fondue is a lighter version, since you prepare it in hot broth, which you may savor at the end	22.
Dolci	Desserts
Torta di mascarpone Mascarpone cheese and chocolate cake with citrus fruits and prunes	$ 5.
Budino alla caramela Caramel custard with whipped cream	4.
Torta di noce e miele Pie filled with a rich blend of nuts, caramelized sugar and honey	5.
Dolce di tre cioccolate Chocolate mousse cake of three different layers served with a fruit sauce	5.
Gelato al caffè "Ticino" This ice cream specialty is a frozen variety of our hot Ticino coffee; order them both and enjoy them together!	5.
Beverages
Coffee, tea, decaffeinated	$ 2.
Espresso	2.5
Cappuccino	3.
Special Coffees Swiss, Italian, German, Irish or Spanish	6.
"Ticino" Special Coffee Cointreau, Kahlua and brandy with whipped cream	6.

Wines
	White Wines			$
American:	Fumé Blanc Fetzer Echo Ridge 1998			29.
	Chardonnay Wente Vineyards 1997			32.
Canadian:	Chasselas (Swiss style) St. Hubertus VQA			26.
	Riesling St. Hubertus VAQ 1998			25.
	Gewuerztraminer Hawthorn Mountain 1999			32.
	Chardonnay Château des Charmes 1998			48.
French:	Chablis Bouchard 1997			49.
	Pouilly-Fuissé Paul Boutinot 1999			54.
German:	Riesling Hattenheimer 1997			32.
	Riesling Spaetlese Wehlener Sonnenuhr 1995			42.
Italian:	Soave Classico Bolla 1998			28.
	Orvieto Classico Ruffino 1999			28.
	Pinot Grigio Santa Anna 1998			37.
Swiss:	Fendant Clos Grandinaz 1998			39.
House wine:	Italian Trebbiano di Romagna (Chardonnay type)
	glass 6.	1/2 litre carafe 14.	One litre carafe	26.
	Red Wines			$
American:	Zinfandel Fetzer Home Ranch 1996			34.
	Cabernet Sauvignon J. Lohr Cypress 1997			38.
Canadian:	Merlot Inniskillin VQA 1999			29.
	Gamay Noir-Zweigelt Pelee Island VQA 1999			26.
	Pinot Noir Mission Hill VQA 1998			29.
	Pinot Meunier Oak Bay Vineyard VQA 1997			39.
	Marechal Foch Oak Bay Grand Reserve VQA 1998			37.
	Cabernet - Sauvignon Sumac Ridge VQA 1997			47.
Chilean:	Cabernet - Sauvignon Tarapaca Gran Reserva 1994			39.
French:	Beaujolais Village Georges Duboeuf 1999			32.
	Moulin-a-Vent Beaujolais, G. Duboeuf 1998			39.
	Châteauneuf-du-Pape Château de la Gardine 1996			56.
	Puisseguin-Saint-Emilion Ch. Haut Saint Clair 1996			47.
	Haut - Medoc Château Tour du Haut-Moulin 1996			58.
	Margaux Château Rauzan Ségla 1996			68.
	Pomerol Jean-Pierre Moueix 1997			49.
Italian:	Valpolicella Folonari 1997			29.
	Chianti Classico Brolio 1997			36.
	Cannonau di Sardegna Sella & Mosca 1997			39.
	Barolo Fontanafredda 1995			42.
	Amarone Masi 1995			52.
	Brunello di Montalcino Castello Banfi 1993			74.
Spanish:	Rioja Montecillo - Viña Cumbrero 1996			33.
Swiss:	Dôle de Sion Clos Grandinaz 1997			42.
	Merlot del Ticino La Prella 1997			46.
	Pinot Noir Domaine de la Tour 1995			52.
House wine:	Italian Merlot
	glass 6.	1/2 litre carafe 14.	One litre carafe	26.
	Rose Wines
Canadian:	Blanc de Noir Harrow Estates 1997			25.
House wine:	Italian Merlot delle Venezie (Chardonnay type)
	glass 6.	1/2 litre 14.	litre	26.
	Sparkling Wines & Champagne
House wine:	Henkell Piccolo		glass	9.
American:	Korbel Brut			32.
Canadian:	Château des Charmes			39.
French:	Mumm Cordon Rouge			58.
	Beers			$
Big Rock Light, Canadian				4.5
Big Rock, Traditional, Peak Brewery				5.
Heineken, Beck's, Corona				5.5
	Liquor			$
Scotch, Rye, Bourbon			regular premium	5. 5.5
Gin, Vodka, Rum, Brandy				5.
Henessy VS, Armagnac				7.
Remy Martin VSOP, Courvoisier VSOP				8.5
Liqueurs				5.5
Grand Marnier, Drambuie, Cointreau, B&B, Galliano, Kirsch, Williams, Grappa				6.
Aperitifs				5.
Sherry & Port				5.
Cocktails & Sours				5.5
Martini & Manhattan				6.
Bloody Mary, Caesar, Harvey Wallbanger, Screw Driver				6.
Slings, Collins & Fizzes				6.
Ticino Cocktail (barman's secret on brandy base)				5.5

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Ticino Swiss-Italian Restaurant
415 Banff Avenue, Box 1536
Banff, AB, T0L 0C0
Phone: 403/762 3848
Fax: 403/760 2519
Email: info@ticinorestaurant.com

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