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Dinner Menu
Dinner
is served from 5:00pm to 10:30pm Monday to Saturday Call (604) 688-PINO (7466) for Reservations |
Antipasti – AppetizersItalian Prosciutto di Parma and marinated Calabrese olives French Jambon de Bayonne and marinated Picholine olives Spanish Jamňn Serrano Reserva and marinated Arbequina olives Jamón Ibérico “Pata Negra” Carpaccio of Alberta beef, Parmigiano, Harry’s bar mustard dressing Warm octopus carpaccio, potato, tomato-citrus vinaigrette Sautéed wild prawns, chorizo from Spain, almond vinaigrette and arugula Grilled calamari “alla Ligure” with sage, mushroom and black olives Hand harvested diver scallops, “barley and vegetable risotto”, vanilla sabayon Insalate – SaladsBaby lettuce and mixed herb salad, pear, Stilton, honey and lemon dressing Grilled young romaine leaves with classic “Caesar” garlic-lemon dressing Green salad of Alaskan King crab, avocado, cucumbers, cherry tomatoes Warm goat cheese, roasted portabella, Japanese eggplant, maple syrup caramel Caprese of Roma tomatoes and Italian “mozzarella di bufala” Zuppe – SoupsClassic lobster bisque served with Pacific crab rémoulade Celery root and apple soup served with celery-pine nut pesto Pasta, Risotto, FarinaceiPotato gnocchi “alla Napoletana” tomato sauce and mozzarella di bufala Fettuccine with classic ragout “alla bolognese” Tonnarelli with King crab and organic goat cheese Lemon-saffron risotto, wild tiger prawns and acorn squash Pappardelle with 4-hour-braised veal cheeks and porcini mushrooms Linguine with half lobster, light tomato-cream-lobster sauce Garganelli “alla Norcina”, wild boar sausage and preserved truffles Spaghettini “alle vongole” served in a white wine garlic sauce Piatti Principali – Main CoursesDover sole “Munieure” served boneless with fresh tomato and basil Atlantic lobster, prawn and scallop roasted and served with lobster cream Rare seared Ahi tuna, light Pinot Noir-citrus reduction Sablefish fillet pan-roasted, soy sabayon and green vegetables Cioppino of medley of fish and seafood, spicy bouillabaisse broth Triple A beef tenderloin grilled, classic black peppercorn sauce Rib-eye of Dry Aged Triple A beef served with spinach and chick-pea fries Poached and roasted free range chicken breast, asparagus, roasted potatoes Roasted rack of lamb, mint and 10 year old Sherry vinegar reduction Duck…Duck… Spit-roasted breast, its leg confit, savoury orange sauce Pork tenderloin marinated with citrus and herbs, roasted Cipolline in Balsamico Grilled veal chop, rosemary, light lemon-shallot-Cabernet jus From our Classic RepertoireSpit Roasted ˝ free run chicken marinated with herbs and lemon “Scaloppine ai funghi”: veal medallions, sautéed field mushrooms and parsley Veal “ossobuco” alla Milanese with saffron risotto “Brasato al Barolo”: braised beef short ribs in red wine, seasonal vegetables |
$ 20.00 $ 25.00 $ 25.00 $ 88.00 $ 18.95 $ 18.95 $ 22.95 $ 18.95 $ 22.95
$ 12.95 $ 12.95 $ 18.95 $ 18.95 $ 18.95 $ 14.95 $ 12.95 $ 25.00 $ 22.95 $ 28.00 $ 30.00 $ 25.00 $ 35.00 $ 25.00 $ 25.00 $ 42.00 $ 48.00 $ 40.00 $ 40.00 $ 40.00 $ 40.00 $ 40.00 $ 30.00 $ 40.00 $ 40.00 $ 30.00 $ 40.00 $ 32.95 $ 32.95 $ 35.00 $ 30.00 |
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***************** **Please inform us about any allergy or special request. |
