We Are Open For Dining In and Take Out
Order By Phone
604-922-8333
We Are Open For Dining In and Take Out
Order By Phone 604-922-8333
We Are Open For Dining In and Take Out
Order By Phone 604-922-8333
Crispy pork belly on cauliflower puree with pistachio-pomegranate relish
Beef carpaccio with creamy parmesan truffle aioli and fried capers with parmesan crostini
Mussels in a spicy madras curry and white wine cream sauce
Deep fried calamari with spicy marinara sauce
Sauteed baby calamari and grilled humboldt squid steak with tomato-caper sauce
Served with extra virgin olive oil and balsamic vinaigrette. The first round is complimentary.
Additional basket $5.00
Puff pastry tart with poached pear and blue cheese, drizzled with truffle honey
Classic egg drop soup in chicken broth with pork meatballs
Roasted baby beets with burrata cheese, arugula, sunflower seeds and champagne vinaigrette
Butter lettuce, baked goat cheese, candied almonds with creamy cucumber dressing
Buffalo mozzarella, heirloom tomatoes, basil and cold pressed olive oil
Substitute Burrata $4.00
Classic caesar salad with focaccia croutons
Arugula, shaved fennel, orange and sherry vinaigrette
Strozzapreti with shaved beef tenderloin, baby arugula, wild mushrooms, fresh tomatoes and peperoncino
“Vesuvio” pasta with classic meat sauce featuring wild boar
Tagliolini with prosciutto, peas and white wine-cream sauce
Ravioli filled with mushrooms, mascarpone, ricotta, white truffle oil and topped with sage-brown butter
Tagliolini with alaska black cod, prawns, tomato, pepperoncino and extra virgin olive oil
Spaghetti with pesto, grilled asparagus, oven dried tomatoes, goat cheese, walnuts and toasted pine nuts
Orecchiette with rapini, italian sausage, ground chicken, pecorino and peperoncino
Spinach cannelloni with ricotta cheese and tomato sauce
Tagliolini with smoked duck, wild mushrooms and sage-truffle oil
Marinated cornish game hen with fresh herbs, lemon and cold pressed olive oil
Veal tenderloin scaloppine with marsala reduction, served with tagliolini tartufate
40 day aged black angus beef tenderloin with blue cheese-brandy compound butter and roman gnocchi
Rack of lamb with dijon-rosemary crust and red wine-demi sauce served with scalloped potato
Alaska black cod with pancetta, potato and brussels sprout leaves
Chef Rob suggests having this topped with a soft poached egg $3.00
Arctic char with spinach and saffron-lobster broth
Herb crusted chilean seabass with limoncello-chive butter sauce
All prices subject to applicable taxes
For groups of 8 or more a gratuity of 18% may be added
Lemon zabaione tart with pine nut crust
Warm sticky fig and date pudding with caramel sauce and vanilla gelato
Espresso-soaked lady fingers with mascarpone and chocolate
Molten chocolate cherry cake with vanilla gelato
Vanilla panna cotta cheese cake with cranberry port sauce
Venetian pastry layered with mascarpone and cherry-red wine reduction
Low Sodium Diets and Allergies, please inform server
We will gladly accommodate special requests. Any modification may result in additional charges
For groups of 8 or more a gratuity of 18% may be added
Subject to applicable taxes
Split Orders Add 6.00
© 2022 Mangia E Bevi Ristorante