ALBA is acclaimed for its fresh, made-from-scratch contemporary Italian food and wines that complement the flavours of the cuisine. Owners Kiran and Regina named their Jasper restaurant ALBA after the Italian translations of ‘sunrise’ and Kiran’s Sanscrit name “ray of sun.”
The dining room’s rustic look was inspired by the historic walls and buildings that line the banks of Venice’s Grand Canal. Wooden “bumpers,”’ used in Italy to prevent damage to boats and docks, give ALBA an authentic port feeling. Mountain views are enjoyed from tables by windows and on the flower-filled terrace.
Appetizers: Il Tagliere: Italian meat and cheese board; Crispy Calamari; Beef Carpaccio; Tuscan Arugula and Prosciutto Salad; Baked Meatball; Arancini: deep fried Sicilian mushroom risotto ball, pomodoro sauce, grated grana padano; Crostini Platter: fresh apple and prosciutto, smoked salmon and cream cheese, warm crostini
Soup: Ginger Carrot Soup topped with mascarpone and herb oil drizzle
Pasta: Mezze Rigatoni: braised beef short rib, wild mushrooms, garlic, dried red pepper, jus; Pappardelle with Duck Leg Confit; Gnocchi Parmigiana: fresh house pomodoro sauce, garlic, red pepper, garden herbs; Wild Mushroom Ravioli: house-made with four cheese sauce, cultivated mushroom, Italian parsley and toasted walnuts; Carbonara Alla Jasper: spaghetti carbonara, pancetta, cured egg yolk, parmigiana, pecorino and cracked pepper; Oxtail Ragu: pappardelle, wild mushroom, grana padano, fresh basil, red chilis; Seafood Spaghetti: rich seafood sauce, grape tomatoes, arugula, select crustaceans
Mains: Amalfi Seafood Pot: house-made southern Italian clear seafood broth, seasonal seafood, red skin potatoes, kale, grilled baguette; Lamb Brasato: Ripasso braised lamb shank, creamy garlic confit polenta, roasted seasonal vegetables, agro dolce tomatoes, salsa verde, braising jus, red wine reduction; Duck Breast: Sicilian orange and cashew nut sauce, red skin potatoes seasonal vegetables; Herb Crusted Sockeye Salmon; Alberta Reserved AAA Striploin