The GOODS from La Pentola

Vancouver, BC | It’s that time of year again when Fall is upon us, our forest floors are sprouting beautiful mushrooms and we can’t get enough of them. This Sunday Supper Series we are featuring a multitude of locally foraged fungi and local venison. Chef Travis McCord and his team will feature a BC raised deer and are taking care to use as much of the wonderful animal as possible. You can expect some interesting creations using giant puff ball mushroom, colourful lobster mushroom and the delicate cauliflower mushroom. Imagine the richness of a sausage-stuffed quail, a mouth-watering agnolotti with cacao and marsala butter, braised wild boar belly, a gargonelli with rabbit and pancetta ragu and venison neck agnolotti. Christopher McFadden will pair the feast with medium to hearty wines from Spain, Portugal and Northern Italy. Please call to reserve. Space is limited!

$65 per person. $45 for wine pairing
Guests are invited to sit communally and dine family style.
Not vegetarian friendly. Gluten allergies can be accommodated.

RESERVE TODAY

Call 604.642.0557 | [email protected]

Details

350 Davie Street | Vancouver, BC , V6B2G2
Telephone:  (604) 642-0557  |  Email:  [email protected]
Reserve: [email protected]
Website: www.lapentola.ca | Twitter | Facebook

Hours

Open 7 days a week (closed daily 3-5pm)
Breakfast: 7am – 3pm | Lunch: 11am – 2pm
Dinner: Sun-Thu: 5pm | Late, Fri & Sat: 5pm – Later

VIRTUAL TOUR

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Chef – Travis McCord
General Manager – Daniel Burke

About La Pentola

Rustic Northern Italian inspired cuisine at La Pentola inside OPUS Hotel. Simple, handmade pasta and traditional nose-to-tail meat and fish dishes served family style are the focus of this award-winning Vancouver restaurant.

“La Pentola is inviting and warm. Ditto the service. The food is rustically elegant, a distillation of real Italy and the food is similar to their northern Italy-based La Quercia and La Ghianda offerings – they zero in on great ingredients and capture the Italian soul. Their pilgrimages and work experience in ‘Slow Food’ Italy is evident”. Mia Stainsby, The Vancouver Sun