Corso: A Culinary Tour of Italy

Dinner Menu

Chef’s Feature Specials

Three-Course Special · 64 per person

Select one Pasta Course, Secondo Course, and your choice of Antipasti or Dolce


Piatti Antipasto · 26

Our chef’s creation of imported Italian salumi, fresh cheeses, olives, and grilled vegetables (minimum two people per order)

Insalata Caprese · 19

Freshly sliced mozzarella cheese with cherry tomatoes, fresh basil leaves, balsamic glaze reduction, and extra virgin olive oil

Insalata di Giardino · 15

Mixed baby greens with vine-ripened tomatoes, cucumbers, red onion, and carrots in our house-blended dressing

Insalata di Mare · 20

Shrimp, calamari, scallops, and cod served with fresh lemon atop of arugula

Polpette · 18

Handmade meatballs served in our spicy tomato sauce and crusty bread

Burratina Pugliese · 23

Burrata Cheese with blitz cherry tomato, caper berries, green olives drizzled with sun-dried pesto olive oil, and served with crostini bread points

Margherita Pizza · 24

Fresh tomato sauce, basil, and fior di latte cheese

Chef’s Daily Pizza · 27

Inspired daily. Ask your server for details


All our pastas are handmade fresh in-house using imported Italian milled flour

Lamb Cannelloni · 31

Tender minced lamb wrapped with house-made pasta sheet covered in tomato sauce and brûléed Parmesan

Tagliatelle a la Vongole · 27

Tagliatelle pasta in a blended clam sauce

Strozzapreti Cacio e Pepe Romano con Tartufo · 27

Strozzapreti with the famous Romano cheese and pepper sauce topped with fresh shaved truffle and mushrooms

Pappardelle Cinghiale Parmigiano · 27

Pappardelle with a wild boar tomato sauce topped with shaved Parmesan cheese

Rigatoni Tonno Zucchine · 31

Rigatoni in a creamy zucchini sauce served with grilled rare tuna

Gnocchi Pomodoro · 26

Handmade Gnocchi in a basil pomodoro sauce


Branzino Limone · 42

Basilicata Region · Fresh seasoned branzino filets with lemon served with Tuscan kale

Costolette di Manzo · 44

Tuscany Region · Thinly sliced Sambuca-braised short ribs served with celery root puree and Tuscan kale

Vitelo Marsala · 46

Sicilian Region · Lightly dusted, pan-fried, thin slices of provimi served with cream polenta, rapini, and wild mushroom marsala sauce

Bistecca Tagliata · 46

Piemonte Region · Grilled and sliced striploin steak served with king oyster mushrooms, arugula, cherry tomatoes, garlic truffle oil, and shaved Parmesan cheese

Pollo Piccata · 41

Puglia Region · Traditional egg-battered chicken, pan-seared and served with celery root puree, Tuscan kale, and lemon caper sauce

Cacciuccio alla Veneto · 41

Veneto Region · Seafood medley of shrimp, scallops, mussels, cod, clams, and potatoes in a white wine tomato sauce served with crusty Italian bread

Costolette d’Agnello · 46

Abruzzo Region · Pan-seared rack of lamb served with a white bean ragout and rapini

Fritto Misto · 38

Campania Region · Chef’s selection of battered and crispy fried vegetables, tossed in Parmesan cheese and served with fresh house-made tomato sauce


Piatto Formaggio · 18

Chef’s daily inspired Italian imported cheeses with sambuca fig jam, gourmet honey, and berries

Piatto Dolce · 26

Chef’s daily dessert platter for two people

Tiramisu · 14

Italy’s famous coffee cake

Panna Cotta · 14

Chef’s daily flavoured sweetened cream with gelatin

Torta Al Cioccolato E Nocciole · 15

Flourless hazelnut chocolate cake