Wine Program
Winner Gold: Wine List Award
Vancouver International Wine Festival, 2014
Our happiest – and haziest – Italian travel memories involve great farm-to-table food, fantastic friends and carafe after carafe of good wine. We’ve put together a program that highlights the diversity of Italy, from Barolo and Barbaresco in the Northwestern Piedmont region; Pinot Grigio, Valpolicella and Amarone from the Northeastern Veneto area and a collection from Tuscany heading South to Campania, Sicily and Sardinia. Our unique wine list also showcases features of British Columbia’s wineries specializing in Italian varietals. The perfect compliment to our kitchen’s philosophy of using fresh local ingredients and the perfect accompaniment to our family style dining experience.
Stay tuned for cocktail program ‘blurb’ update sometime next week.
Cocktail Program
Echoing the restaurant’s ethos of combining fun with flavour to create an unforgettable experience, the focus is on handcrafted ingredients this season: from brandied organic Montmorency sour cherries from the Fraser Valley to a deconstructed housemade gin and tonic. Warming spirit-forward cocktails make the most of seasonal produce, including Okanagan apples and peaches, and Italian-influenced ingredients appear in drinks such as a shandy that showcases a locally-made cider. Heading up the bar is Bailey Swantek, who works in collaboration with the kitchen to create an imaginative list of wines and creative cocktails
CROSTINI – On toast
| Ricotta candied pecan, honey, black pepper |
6 |
| Baccala salted cod, whipped potato, olive oil |
6 |
| Vitello Tonnato slow cooked veal, tum sauce, pickled onion |
7 |
| Chef’s Bruschetta roasted tomato, mascarpone, pine nuts, basil, aged balsamic |
12 |
ASSAGGINI – Small Bites
| Olives warm marinated italian olives |
6 |
| Fried Artichokes shaved radish, artichoke aioli |
9 |
| Parmesan Souffle red & yellow beets, grilled baby carrots, almonds, aged balsamic |
9 |
| Burrata fresh off the plane from Italy, daily creation |
m/p |
| Grilled Prawns garlic and parsley aioli |
11 |
| Seared Tuna albacore tuna, white bean, celery, white anchovy, bottarga |
12 |
| Meatballs in Tomato Sauce all heritage pork, arrabbiata, parmesan |
12 |
| Grilled Octopus smoked potato, roasted red pepper, charred onion, spicy sausage |
13 |
| Antipasti Board warm marinated olives, pecorino cheese, prosciutto di parma |
16 |
* Subject to capacity we also offer the full La Pentola menu and reserve wine list upon request.
