Main Menu -2013

2013

First Course Selections
Chef's Daily Soup		12
	new creations daily
Roasted Beet Salad		24
Organic Hotchkiss Baby Romaine Caesar Salad		15
	with anchovy filet, caperberry, and homemade focaccia crouton
Caprese Salad		19
	Hotchkiss organic heirloom tomatoes, local Fior di latte, Prosciutto di Parma
Grilled Salmon Salad		28
Bison Carpaccio		24
	Parmigiano-Reggiano, Bellini Extra Virgin Olive Oil, quail egg yolk & baby arugula pesto
Pan-seared Calamari Puttanesca		16
	fresh cherry tomato sauce with oil cured black olives, capers and anchovies
Seared Jumbo Nova Scotia Scallops		19
	Jerusalem artichoke puree, tomato confit
Occhio di Bue Raviolo		18
	Spinach and ricotta stuffing with a soft egg yolk and Parmigiano-Reggiano truffle sauce
Mussel and Clams in Their Shells		16
	in a spicy marinara sauce
To Share Prosciutto tasting Platter		48
	Grade Selezione di Salumi et Prosciutto for Two Spanish ham, Italian prosciutto, imported & house cured salami, giardinara, marinated vegetables & olives
Centini Antipasto Platter for Two		48
	Chef's selection of house made & imported specialty items Each additional person $24 With seafood, add $14/person
PASTA
Rustico Abruzzo Penne Arrabiata		18
	"Angry" pasta with chilli, garlic and tomato
Pappardelle Arrabiata with Seafood		28
	With calamari, shrimp, lobster broth and red chilli in extra virgin olive oil
Tagliatelle Paglia e Fieno		25
	Egg and Spinach "Straw & Hay" pasta with lamb ragu alla bolognese
Black Linguine Bosco e Mare		25
	Fresh squid ink linguine with shrimps, scallops, and calamari sautéed with wild mushrooms, olive oil and garlic
Pappardelle Sausage		28
	Sweet italian sausage, tomato, basil
Capellini with Local Fresh Ricotta		27
	Angel hair pasta with fresh tomato sauce topped with fresh ricotta
Seafood Linguine		29
	With calamari, prawns, scallops, clams, mussels in lobster brodo
Veal Tortelloni		29
	with a rosé sauce
Lobster and Crab Ravioli		32
	in a saffron cream sauce
Spinach and Ricotta Ravioli		24
	Fresh tomato and basil sauce
Gnocchi Gorgonzola		28
	our famous light-as-pillows dumplings with Gorgonzola
Risotto		28
	Special order. Please allow extra time.
Gluten Free Pasta		28
	We offer several varieties of gluten free pasta. Please inquire
Capellini Alle Vongole		27
	Baby clams in white wine sauce with organic arugula
Mushroom Agnolotti		26
	Parmigiano-Regiano, truffle porcini mushroom sauce
Third Course Selections - Fish Served with seasonal vegetables, accompaniments & our house made artisan breads, crackers & grissini
Pan Seared Sea Bass		42
	Morel mushroom and asparagus cream broth
Whole Dover Sole á la Meuniere		52
	Please allow 40 minutes Brown butter, chopped parsley, lemon
Special Order Fresh Market Fish		38
	Varies week to week. Please inquire.
Fish and Seafood Spezzatino		40
	Aromatic seafood and vegetable sauté with lobster broth and dumplings
Italian "Umami" style Sautéed Giant Prawns		40
	Tomato, olives, Porcini mushrooms, Parmigiano-Reggiano, and anchovies
Third Course Selections-Meat
Alberta Raised Organic Bison Tenderloin "bismac"		58
	With wild mushrooms, an organic soft fried egg and shaved truffle
Brome Lake Duck Breast		48
	With an orange, black, Mission fig and Port sauce
Certified Angus 8 oz. Prime Beef Tenderloin		48
	in a gorgonzola sauce
Full Rack of Lamb		54
	prosciutto, Calabrese olives, red wine demiglace
14 oz. Quebec Veal T-Bone		48
	Rosemary Dijon sauce
Quebec Veal Scaloppini		38
	Creamy spinach and fresh Fior Di Latte au gratin
2013