Community Blog

It’s spring-ish at Scopa!

It’s spring-ish out there and that’s good enough for us!

At Scopa, we change our menu routinely with the seasons. However, growing seasons go beyond the standard, fall, winter, spring and summer. In fact, a growing season for some vegetables can be as short as four weeks!

As the weather warms up and we head towards spring, thisĀ is the first of many menu changes to come. This menu encompasses more fresh vegetables and spring-inspired dishes. Below are a few of our favourite new additions to the Scopa menu, read the full menuĀ here!

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Filetto di Maiale: pork tenderloin, pickled fennel slaw, peas, pearl onions, potato gnocchi, cream sauce and micro greens.

Top Sirloin: 8 oz alberta beef, mashed potato, seasonal vegetables and roasted leeks.

Carpaccio: paper thin AAA Alberta beef, capers, salsa verde, arugula, fingerling potato chips and grana padano.

Bistecca: boneless short rib with broccolini, polenta bread and rosemary chili butter.

Scopa Burger: half pound alberta beef patty, fontina cheese, wild boar bacon, crispy fried onions, lettuce, tomato, pickles and fries with malt vinegar aioli.

Capricciosa al Pollo: pulled chicken with artichoke, mushroom, kalamata olives and tomato sauce.