GOODS: “Campagnolo” On Main Set To Lay Out A Big Italian Spread On New Year’s Eve
The GOODS from Campagnolo
Vancouver, BC | Italians celebrate New Year’s Eve by observing a number of traditional rituals, such as wearing red underwear. Although Chef Adam Vaughan and Bar Director Giovanni Giardino won’t disclose the colour of their undergarments, they are planning a colourful Italian feast based on seasonal fare, priced at $45 per person for groups of 4 or more. Guests can expect to indulge in a variety of dishes which will include antipasti, primi, pizza, secondi, contorni and dolci. Fan favourite’s like crispy ceci, vitello tonnato, the Cure’s housemade salumi, and secondi including fish, beef and Sloping Hill pork plus two different kinds of desserts are to be expected. Get all the details after the jump…
Campagnolo Restaurant is accepting reservations for their $45 New Year’s Eve Menu for parties of 4 or more on Monday, December 31, 2012. Guests are invited to make their dinner reservations, for the New Year’s Eve Menu, in advance by calling 604 484 6018. A credit card number is required to book.
New Year’s Eve Sample* Menu
(menus are designed for parties of 4 or more served alla famiglia, chef’s choice)
Marinated Olives castelvetrano, mantequilla, peppadew
Crispy Ceci chickpeas, chilies, mint, citrus
Vitello Tonnato grass fed veal, albacore aioli, parsley
the Cure’s Salumi chef’s selections
Tagliatelle Pork Ragú basil, pecorino
Risotto celery root, bone marrow, apple agrodolce
Spaghetti al Pomodoro tomato sauce, garlic, olive oil, basil
Margherita fior di latte, tomato, basil
Il Pesce del Giorno fresh fish of the day
Sloping Hills Pork savoy cabbage, salumi sugo, honey crisp apple
Arugula pickled grapes, almonds
Roasted Squash gremolata, parmigiano
Chocolate Budino cocoa nibs, hazelnut & brown butter
Mascarpone Cheesecake coronation grapes, pistachio crumble
* this sample menu is based on a party of 4.
NYE Cocktail: “Grandfather” | Aperol, Grand Marnier, Bulleit Bourbon
Date: Monday, December 31, 2012
Reservations: New Year’s Eve dinner reservations are only available for parties of 4 or more guests dining with the $45 New Year’s Eve Menu on Monday, December 31 2012. Reservations must be made in advance by calling 604 484 6018. A credit card number is required to book.
Price: $45.00 per person (parties of 4 or more) | Cocktail $11.00 | applicable taxes and gratuity are additional
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Chef de Cuisine: Adam Vaughan
Restaurant Manager: Giovanni Giardino
Executive Chef: Ted Anderson
Director of Operations & Proprietor: Tim Pittman
Proprietor: Robert Belcham
Proprietor: Tom Doughty
Campagnolo offers affordable, casual Italian dining in a warm and welcoming space. The menu, crafted by Chef de Cuisine Adam Vaughan, boasts salumi (The Cure), pizza, pasta, risotto, and seasonally inspired main courses using only the finest ingredients. It’s simple and authentic. Each dish is inspired by the Piedmont and Emiglia-Romagna regions of Italy, where Pillay spent six months familiarizing himself with the cuisine. Sommelier Tom Doughty’s expertly chosen wine list focuses entirely on Italian and BC selections, balanced by Italian-influenced cocktails and a solid selection of beers.