La Pentola Opus Hotel

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

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.