Dinner Menu
Appetizers
Soup of the day 8
Gravlax 12
horseradish whipped cream
Caesar Salad 10
housemade foccaccia croutons
Tapenade Duo 11
Greek colossal olive and kalamata basil
Frito Misto 13
calamari, prawns, artichokes, lemon pepper vinaigrette
Carpaccio 12
Dijon, capers and fresh grated Parmesan
Steamed Mussels 13
red bell peppers and garlic cream
Pasta
Lobster Tarragon Ravioli 24
wild mushrooms and lemon cream
Rigatoni 21
smoked chicken, cream and fresh herbs
Gnocchi 19
walnuts, radicchio, mushrooms and garlic olive oil
Linguine Vongole 21
clams, white wine, parsley and garlic
Risotto of the day 20
made fresh daily
Spaghetti Capesante 22
scallops, prawns, baby greens, olive oil and breadcrumbs
Entrees
Pancetta Roasted Half Chicken 22
lemon and fresh thyme
Seared Scallops 25
burnt orange butter
Pan Seared Parmesan Crusted Wild Salmon 23
Slow Roasted Bison 24
braised with port and caramelized shallots
Trio of Fresh Fish 24
citrus marinated Roma tomatoes
New York Striploin 25
Gorgonzola demi glaze
In true trattoria style all of our entrees are simply garnished with fresh vegetable of the day. Additional vegetables and contorni are also available.
Contorni ( $ 4 per selection )
Grilled Tomatoes
Parmesan Risotto
Sauteed Mushrooms
Aglio Olio
Our menu changes completely on a bi-weekly basis to feature fresh and seasonal products.
Current sample menu displayed is for the the week of November 2nd to November 15th
Chef Ken Iaci
Chef’s Table Dinners
Should you wish to have a special seasonal get together with a personalized touch chef/owner Ken Iaci would be more than pleased to create a special menu for your enjoyment.
A chef’s table dinner consists of 5 courses which are personally selected and choosen by Ken. His daily morning market tours will determine what is to be served that evening. Menus are created on the day of the function as food selection will be based on what is fresh that day and available.
Ken will deliver, describe each course to your group and add his personal touch and reasoning for his dish selection.
To further enhance a chef’s table enjoyment please allow us to pair a wine selection to be served with each course.
To book a chef’s table dinner all persons in your group must participate in the menu selection. A minimum of 6 persons is required in order to book a chef’s table during the holiday season.
The cost per person for a chef’s table evening is $75.00 per person for food only, wine or wine pairings may be provided at an extra cost per person and this cost will be based on the wines which are selected.
For more information please contact Papi’s Ristorante at 604-275-8355
