Dinner Menu - Groups

One of the best features of Centini is its flexibility of use for different events. When planning your function, think of our menu as a starting point and call on us to help make it special. The menu items below can be combined to suit your function. It is always possible to customize any menu to include seasonal dishes or a favorite that you have enjoyed at the restaurant. We are happy to suggest various ideas for feasts or work with you on a special menu and wine selection to suit your group. Let us know how we can make your event a success.
Click here to download a PDF copy of our Dinner Menus for groups (273K)

First Course Selections
Zuppa di Giorno
Organic Baby Greens
	indonesian lemon maple vinaigrette, candied walnuts
Buffalo Mozzarella & Prosciutto "Caprese"
	mozzarella di bufala, vine tomatoes, pickled shallots
Organic Butter lettuce Caesar Salad
	herbed crutons, spicy anchovy, caperberry
Warm Green Bean Salad
	Gorgonzola crumbles, sun dried tomatoes, house vinaigrette
Quail in its Nest
	Sweet bell pepper "nest", pomme allumette with lemon sauce
Jumbo Seared Nova Scotia Scallops
	Sun dried tomato pesto, sautéed asparagus
Second Course Selections
Housemade Gnocchi
	tomato, porcini mushrooms
Nova Scotia Lobster Ravioli
	grapefruit beurre blanc, vanilla cured steelhead roe
Porcini Tagliatelle
	seasonal mushrooms, white truffle aroma
Penne Romanoff
	tomato, cream, black pepper, vodka
Gnocchi Gorgonzola
	gorgonzola cream
Intermezzo
Granita
	a refreshing citrus granita to cleanse the palate
Third Course Selections - Meat Meat
Prime Beef Tenderloin
	House made organic ricotta and pan jus
Braised Lamb Shank
	mashed potatoes, seasonal vegetables, braising jus
Grilled Alberta Bison Tenderloin
	Black Truffle sauce, seasonal vegetables
Full Rack of Lamb
	prosciutto, calabrese olives, red wine demiglace
Noble Farms Duck Breast
	Port wine reduction, seasonal vegetables
Roasted New Zealand Venison Chops
	Roasted fingerling potatoes, house vegetable, Barolo Jus
Third Course Selections - Fish & Seafood Fish & Seafood
Pan Seared West Coast Halibut
	In a colorful and aromatic Springtime broth
Pan Seared Arctic Char
	"Atop asparagus salad with chopped egg whites, hollandaise sauce and pomme allumette"
Nova Scotia Lobster Ravioli
	grapefruit beurre blac, vanilla cured steelhead roe
Seared Rare Ahi Tuna
	fennel orange & arugula salad
Seared Nova Scotia Scallops
	Sun dried tomato pesto, sautéed asparagus
Third Course Selections - Vegetarian Vegetarian
Please select from Second Course Selections
	Alternately we would be pleased to create a customized vegetarian selection
Eggplant Scallopini Parmagioano
	Roasted fingerling potatoes, house vegetable
Eggplant Lasagna
	Infiniti of layer of eggplant and tomato sugo with the Italian Quattro cheese
Fourth Course Selections
Chef Selection Cheese Course
	Canadian, French & Italian selections, nuts and fig compote
Dessert
	Please refer to the Dessert Menu for Groups contained in this section
Group Wine Selection
Wine, Champagne and other beverage requirements for groups
	We will assist you in choosing appropriate wines, champagnes, prosecco and other alcoholic or non-alcoholic beverages to complement your menu. Please refer to the wine list for a listing of vintages which are available or contact the restaurant to discuss your requirements.
For assistance planning your private event, please contact the restaurant at 403.269.1600 or Email: events@centini.com