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In Italy, good, simple food is just about as celebrated as the country’s artistc masterpieces. Authentic cuisine is at the heart of Italian culture, and the same could very well be said about La Pentola.
Housed in the chic Opus Hotel in Vancouver's tony Yaletown neighbourhood, La Pentola serves up house-made pasta dishes (to make your palate sing), authentic antipasti, succulent meat entrees and seafood specialties, and delicate desserts that provide a sweet finish to every meal.
The carte du jour is a treasure trove of Italian specialties. The food ranges from a stunningly delicious Kettle Ridge beef carpaccio with quail egg, to a luxurious cappelletti stuffed with veal, potato and leek in a buttery wine sauce.
For those who love to dine family-style, the real draw here is the Alla Famiglia dinners, which feature five or seven sharing courses that will take diners on a culinary journey to entice all of the senses.
Two eggs any style, bacon or house made sausage, toast and fingerling potatoes
Three egg omelet with salsiccia picante, wild mushrooms, arugula and parmesan
Buttermilk pancakes, poached fruits, and candied pine nuts
Steel cut oats, caramelized apples, crème fraîche
House made yogurt and granola
served on pecorino biscuits with hollandaise and green salad
Pancetta and porcini mushrooms
House Smoked salmon, chives, cream cheese and red onion
Sicilian caponata and goats cheese
Prosciutto cotto on polenta cake, gem tomatoes and pecorino
Baby mackerel on focaccia, kale, grilled tomato sauce and two soft poached eggs
Seared rare albacore tuna, frisee salad, tomato and caper sauce, watercress puree
6 oz braised short rib, fava beans, leeks, crispy potato and a poached egg
Kaiserschmarrn (Northern Italian pancake) raisins, pine-nuts, cream, house-made jam
English muffin, house made sausage, a fried egg, mustard aioli and arugula
Organic free range egg
Bacon
House made sausage
Toast and house made jam
Fingerling potatoes
Grilled asparagus
Eggplant caponata
Kale, porcini and pecorino
served with green salad
Veal tongue, salsa rosa, buffalo mozzarella, basil
Tuna and speck club, watercress aioli, tomato jam
Roast beef, arugula, and horseradish mayonnaise
Spaghetti putanesca
Linguine vongole
Porcini mushroom risotto
Orecchiette Bolognese
Drinks
Soft Drinks and juice
artichokes, croutons, roasted gem tomatoes, white a nchovies and pecorino
grilled endive salad with house made bresaola, gorg onzola and walnut pesto
piemontese veal ‘tonnato’
fried sweetbreads and pan seared scallops with saff ron aioli
whole quail with red pepper puree, leeks, crispy pr osciutto and a poached quail egg
grilled humboldt squid, parsley puree and scarlet r unner beans
salumi and charcuterie board ( minimum for two )
parmesan cheese soufflé with zucchini ‘crudo’
ling cod with spring vegetables and humpback shrimp in a lobster ‘brodo’
nicola valley, 24 oz bone-in rib eye steak, choice of contorni and gree n salad
yarrow meadows duck breast with roasted shallots, p arsnip puree, lentils and vincotto
half rack of lamb and house made lamb sausage and s oft polenta
hanger steak, arugula, pine nuts, balsamic and parm esan
seven dishes or ten dishes served family style for the table
*
house made pasta
(HM)
ricotta and herb ravioli, pancetta, preserved lemon and brown butter sauce (HM
taglierini with confit duck and currants (HM)
pappardelle, house made pork sausage, porcini mushrooms and pecorino (HM)
cavatelli with pork ragu and nettles (HM)
linguini with albacore tuna, lemon, chilies and herb bread crumbs
bucatini all’amatriciana
porcini mushrooms and parmesan
dungeness crab and roasted cauliflower
oven roasted eggplant parmesan
three house made meat balls
cauliflower and caramelized onion gratin with ‘bagna cauda’ and pecorino
sautéed rapini with garlic, shallots and chilies
Arugula, balsamic, pine nuts and parmesan
Humboldt squid, spicy sausage and fingerling potato salad
Quinoa, maple beets and goats cheese
Parmesan cheese soufflé
Veal ‘tonnato’
Prosciutto San Danielle
Minestrone Soup
Daily Soup
Putanesca
Vongole
Bolognese
Orecchiette ‘arrabiatta’ with roasted eggplant
Bucatini all’amatriciana
Porcini mushroom risotto
Wild Salmon, roasted cauliflower and leeks
Pork chop, cabbage, prosciutto and fennel
6 oz Hanger steak, arugula, pine nuts, balsamic and parmesan
Green salad, olive oil, vinegar
Oven roasted root vegetables
Kale, white beans and pancetta
Grilled chicken, bacon relish, arugula and parmesan
Confit tuna, shallots, red peppers and capers
Roast beef, arugula and horseradish mayonnaise
Family Style Menus
Enjoy sharing food with friends and family. Each experience is unique – simply tell us your likes and trust Chef Lucais Syme and his kitchen brigade to cook for your table. We strive to use the freshest of ingredients, with seasonal produce arriving into the kitchen daily, from locally grown vegetables to the finest seafood, fish and meats. A five course menu includes two different antipasti dishes, followed by a pasta, a main course and finishes with dessert. A seven course menu offers all of the above plus an additional antipasti course and a risotto course. Portions are designed to allow for the experience of multiple dishes and flavours.
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