Menu

Dine-in or take home at Sorella! 

We are offering take home 7 nights a week from 5:00pm. We are also open nightly for limited dine-in seating, reservations recommended. For reservation requests please call or email. Please provide your contact number as we will call to take credit card information to secure the booking. We are asking for 24 hrs notice to change or cancel without $30 per person cancellation fee. 

(Takeout  guidelines)

We are encouraging pre orders though we also welcome day of & last minute orders! 

For pre orders please email info@sorellayvr.com and please include your phone number with your order request. The menu is updated weekly on Thursday, though please note some daily changes may apply. 

For “night of” orders please call Sorella at 604-873-3131. 

Take out menu Feb 25th- Mar 3rd (10% off listed prices for take out & wine). Please note, we are currently not offering corkage. 


Ask about our Chef’s meal plan 
boxes & our Alla Famaglia dinners!

Sorella  “$99 Dinner For Two To Go” Available 7 nights a week  ~ includes a bottle of house red or white, organic arugula salad, your choice of any two pastas below & our signature zeppole (fresh donuts) for dessert.

Antipasti~to share

Organic arugula, endive, panzanella, Parmesan vinaigrette     17
Golden beet carpaccio, buffalo mozzarella, aged balsamic, pinenuts    22
Italian burrata, preserved heirloom tomatoes, grilled bread  26
Bruschetta, fresh ricotta, wild mushrooms   26
Venison tartare, egg, Calabrian chili, capers, Parmesan, grilled bread    28
Arancini, saffron & chili aioli   12
Meatballs, pomodoro, Parmesan    15
Clams, white wine, garlic, shallots, nduja    24 (dine-in only)
Cannellini bean & Prosciutto soup, croutons    10 (dine-in)  “ToGo” 9 (1/2L)    16 (1L)                   

Contorni~sides

A Bread Affair bread    5
House marinated olives   7
Crispy rosemary potatoes    7
Broccolini, garlic, fennel, chili    9
Brussel sprouts, Parmesan, lemon, chili    12

Primi~pasta

Spaghetti carbonara, guanciale, egg yolk    26
Linguine vongole; clams, white wine, saffron, Calabrian chili    27
White wine & tomato braised rabbit ragu, pappardelle    28
Heritage pork & veal Bolognese, tagliatelle    26
Slow braised bison cappelletti, black pepper butter emulsion    28
Rigatoni, cauliflower, Parmesan crema, pangrattato    24

Kid’s pasta   9 – 13 (ask for options)

Secondi ~main course

Crisp Cornish hen, broccolini, rosemary potato, salsa verde     half 29/ full 44
Pan seared scallops, red wine braised Beluga lentils, warm olive sauce    34
Grass-fed striploin {FOR TWO} wild mushroom, potato al forno    68

Dolce~ dessert

Tiramisu    10
Zeppole, fresh whip, chocolate & hazelnut sauce    12