New season brings new dishes and drinks to La Pentola

La Pentola is lightening up for spring with a new range of dishes and drinks on the menu. New fresh flavours reflect the spring season and lighter libations will be appearing at the bar this month.

Nettle risotto with parmigiano reggiano will be appearing on the menu, alongside paccheri with octopus in saffron tomato sauce; smoked veal tongue salad with salsa rosa and crouton; and smoked duck breast with sunchokes, Amarena cherries, porcini mushrooms and rapini. Dinner menus are priced at $55 or $75 per person for seven or ten courses, and include antipasti, pastas, main courses and dessert.

Pastry chef Matt Wilson has also given his desserts a springtime makeover and he will be offering fresh takes on favourite flavors such as dark chocolate ganache with blood orange sorbetto; olive oil ganache with poppy seed gelato and Meyer lemon; cheesecake gelato, porcini and pine nut crumble; and Granny Smith apples with honey gelato and black tea soda.

Echoing the kitchen’s focus on fresh ingredients and seasonal simplicity, La Pentola’s new cocktail program highlights refreshing and subtle flavours for spring. Head Bartender Martin Corriveau has come up with more creative ideas from adding a Singapore Sling to his carbonated cocktails range to creating a weekly punch using unusual ingredients such as white brandy, Batavia arrack, Swedish Punch and Old Tom gin.

Fresh, inventive, seasonal spring flavours are on the table and behind the bar this month at La Pentola. Call 604-642-0557 or visit www.lapentola.ca for more information.