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CENTINI prepares most items a la minute and is pleased
to accommodate dietary and special requests. Please let
the Chef know if you would like any modifications to
your selection or have a special "off the menu"
request.
CENTINI offers customers FREE parking from 4 p.m. in
the TELUS Convention Centre Parkade, access via 1st
Street SE at 7th Avenue. Please ask your server to
validate your parking ticket.
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TO BEGIN |
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Chef's Soup du Jour
10 |
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changes daily, please inquire |
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Crab & Cannelini Bean Soup
16 |
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roasted fennel |
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Centini Mixed Greens
11 |
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oven dried cherry tomato, roasted shallot thyme
vinaigrette |
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Organic Spinach Caesar Salad
12 |
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anchovy
crostini, caperberry |
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Caprese Salad
18 |
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prosciutto di parma, buffalo mozzarella |
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Pan Seared Calamari Puttanesca
16 |
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tomato, olive, caper, anchovy |
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PIZZA |
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Margherita
18 |
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bocconcini, parmagiano- reggiano, basil |
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Roasted Chicken
18 |
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basil pesto, caramelized onions, pecorino romano |
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Funghi
18 |
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seasonal mushrooms, roasted garlic, gorgonzola |
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Italian Sausage
18 |
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tomato sauce, roasted peppers, provolone |
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SANDWICHES |
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Grilled Chicken Apple Sausage
21 |
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double smoked boar bacon, tomato, tellegio,
green salad |
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Veal Scallopini
21 |
provolone, tomato, arugula salad
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PASTA |
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Goat Cheese & Mushroom Cannelloni
22 |
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asparagus, balsamic reduction |
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Penne Arrabiata
18 |
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chili, garlic, tomato |
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Cheese Ravioli Fiorentina
24 |
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parmagiano-reggiano butter |
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Spaghetti Bolognese
19 |
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traditional recipe |
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Capellini Jardinieres
19 |
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vegetable julienne, seasonal mushrooms,
spinach |
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Penne Romanoff
22 |
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tomato, cream, black pepper, vodka |
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Gnocchi Gorgonzola
26 |
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gorgonzola cream |
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Gnocchi Porcini
25 |
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tomato, porcini mushrooms, basil |
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Pappardelle Sausage
24 |
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italian sausage, tomato, basil |
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Capellini Vongole
22 |
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fresh clams, garlic, white wine, extra
virgin olive oil |
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Mushroom Tagliatelle
28 |
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seasonal mushrooms, white truffle aroma |
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Seafood Linguine
26 |
calamari, prawns, scallops, clams,
mussels, tomato
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SEAFOOD & FISH |
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Fish Cakes
20 |
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daily garnish |
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Wild Sockeye Salmon
31 |
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wilted chard, bell pepper coulis,
olive tapenade garnish |
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Halibut
34 |
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sea asparagus, fingerling
potato, sauce vierge |
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Chilean Sea Bass
34 |
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seasonal mushrooms, butter
poached potato, pinot noir
reduction |
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Lobster Nicoise Salad
30 |
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french beans, poached quail egg,
tomato, nicoise olive, greens |
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MEAT |
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Confit Duck Leg
28 |
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roasted cipollini, orange, beet
preserve, arugula salad |
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Milk Fed Veal Saltimbocca
Valdostana
28 |
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sage, prosciutto, gruyere |
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5oz Prime "AAAA" Beef Tenderloin
36 |
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chanterelles,
fondant potato, salsa verde |
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Stuffed Chicken Supreme
28 |
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sundried tomato, bacon, spinach,
rapini, confit potato |
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DINNER MENU
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FIRST COURSE SELECTIONS |
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Chef's Soup du Jour
10 |
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changes daily, please inquire |
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Crab & Cannelini Bean Soup
16 |
|
roasted fennel |
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Centini Mixed Greens
11 |
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oven dried cherry tomato, roasted shallot thyme
vinaigrette |
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Organic Spinach Caesar Salad
12 |
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anchovy
crostini, caperberry |
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Caprese Salad
18 |
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prosciutto di parma, buffalo mozzarella |
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Vitello Tonnato
16 |
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roasted veal, tuna mayonnaise, anchovy, caper |
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Alberta Bison Carpaccio
19 |
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arugula, parmagiano-reggiano, lemon |
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Grilled Giant Prawns
22 |
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ratatouille, spicy saffron aioli |
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Pan Seared Calamari Puttanesca
16 |
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tomato, olive, caper, anchovy |
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Giant Seared Scallop
22 |
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warm bacon fennel arugula salad, fennel pollen |
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Lobster &
Veal Sweetbreads
22 |
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chanterelles, tarragon brandy butter |
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Centini antipasto platter
48 |
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For two |
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Chef's selection of house made & imported
specialty items |
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Each additional person $24 |
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With seafood, add $18/person |
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SECOND COURSE SELECTIONS |
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PASTA |
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Penne Arrabiata
18 |
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chili, garlic, tomato sauce |
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Spaghetti Bolognese
19 |
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traditional recipe |
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Capellini Jardinieres
21 |
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vegetable julienne, seasonal mushrooms, spinach |
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Penne Romanoff
24 |
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Tomato, cream, black pepper & vodka |
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Capellini Vongole
24 |
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fresh clams, garlic, white wine, extra virgin
olive oil |
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Seafood Linguine
27 |
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calamari, prawns, scallops, clams, mussels,
tomato |
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Goat Cheese & Mushroom Cannelloni
24 |
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asparagus, balsamic reduction |
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Cheese Ravioli Fiorentina
25 |
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parmagiano-reggiano butter |
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Mushroom Tagliatelle
28 |
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seasonal mushrooms, white truffle aroma |
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Gnocchi Gorgonzola
27 |
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gorgonzola cream |
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Gnocchi Porcini
26 |
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tomato, porcini mushrooms, basil |
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Pappardelle Sausage
24 |
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italian sausage, tomato, basil |
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Roasted Butternut Squash Ravioli
28 |
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truffle butter |
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Braised Lamb Agnolotti
28 |
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caramelized onion, parmagiano-reggiano |
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THIRD COURSE SELECTIONS |
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SEAFOOD & FISH |
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Halibut
41 |
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sea asparagus, fingerling potato, sauce vierge |
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Chilean Sea Bass
41 |
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seasonal mushrooms, butter poached potato, pinot
noir reduction |
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Whole Dover Sole à la Meunière
52 |
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Please allow 40 minutes |
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Seared Rare Ahi Tuna
41 |
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wilted chard, bell pepper coulis, olive tapenade
garnish |
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Seared Giant Prawns & Scallops
41 |
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spinach cream |
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MEAT |
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Duck Breast
44 |
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roasted
cipolinni, orange, arugula, beet preserve, vin
cotto |
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8oz Prime (AAAA Alberta) Beef Tenderloin
49 |
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chanterelles, potato fondant, salsa verde |
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Full Rack of Lamb
54 |
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prosciutto, calabrese olives, red wine demiglace |
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Grilled 14 oz Veal Chop
54 |
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braised cabbage, bacon lardons, apple sage jus |
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Alberta Bison Tenderloin
59 |
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white asparagus, brandied sour cherries |
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Our tasting menu offers a unique opportunity to
sample
a variety
of courses based on our chef's special
selections. |
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A tasting menu is not to be rushed. We suggest
allowing about 3 hours. |
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$100 per person |
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$10 per person cheese supplement |
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The tasting menu is specifically prepared for
your entire table. |
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Please ask your server for this evening's chef
selections. |
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Dessert & Cheese Menu |
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Desserts are made in house & change frequently |
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Belgian Profiteroles |
12 |
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Warm Callebaut chocolate sauce |
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Centini Tiramisu |
11 |
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Vanilla Crème Brûlée |
12 |
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Madagascar bourbon vanilla bean |
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Apple Caramel Croissant Bread Pudding |
12 |
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Caramelized orange, rum raisin ice cream |
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Valrhona Chocolate Mousse Dome |
12 |
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grand marnie sablé |
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Blueberry Cheesecake |
12 |
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blueberry sauce and créme anglaise |
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Lemon Mascarpone Tart |
12 |
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brûlée top, honey drizzle, shortbread crust |
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Molten Chocolate Cake and Marsala Poached Pear |
12 |
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créme anglaise, please allow 20 minutes |
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Meyer Lemon Tart |
12 |
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Trio of Homemade Gelato |
10 |
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Please inquire about our current selection |
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Trio of Homemade Sorbetto |
10 |
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Please inquire about our current selection |
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Cheese Plate |
17 |
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A selection of French, Italian and Artisanal
Canadian cheeses |
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Dessert Sampler |
50 |
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chef's selection of premium desserts |
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