Dine-in or take home at Sorella! 

We are offering take home 7 nights a week from 5:00-8:30. 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 Oct 22nd- Oct 28th (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” Sunday-Thursday ~ includes bottle of house red or white, our Hannah Brook farm green salad, your choice of any two pastas below & our signature zeppole (fresh donuts) for dessert.


Hannah Brook greens, sunchokes, preserved blueberries, hazelnut vinaigrette, Parmesan     18
Italian burrata, preserved heirloom gem tomatoes   26
Iberico trio ~ chorizo, lomo, salchichon, house preserves, bread  26
Beet carpaccio, buffalo mozzarella, pine nuts, aged balsamic, edible flowers  22
Lobster mushroom arancini, chili aioli   12
Cod & potato crocchettes    12
Meatballs, pomodoro, Parmesan    15
Wild mushroom & black truffle bruschetta, fresh ricotta  28
Clams, white wine, garlic, shallots, nduja    24 (dine-in only)
Roasted cauliflower soup    10 (dine-in) 
***takeaway 500ml    9/ 1L    16                         


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


Rigatoni, fennel sausage & porcini ragu    28
Spaghetti carbonara, guanciale, egg yolk    25
Linguine vongole; clams, white wine, saffron, Calabrian chili   27
Roasted local squash & fresh ricotta ravioli, sage butter emulsion    27
Slow braised spicy wild boar ragu, pappardelle  28
Tagliatelle Cacio e Pepe, black truffle   28
Heritage pork & veal Bolognese, orecchiette    26
Kid’s pasta   9 – 13 (ask for options)


Crisp Cornish hen, broccolini, rosemary potato, salsa peperoncino     half 29/ full 44
Pan seared ling cod, romanesco, potatoes, roasted squash purée, pangrattato   32 
Slow braised bison short-rib, rosemary  cannellini beans    42
Grass-fed striploin {FOR TWO} lobster mushroom, potato al forno    65


Tiramisu    9
Zeppole, fresh whip, chocolate & hazelnut    9