Dine Out Vancouver starts January 20 and ends February  5. Over these dates we are featuring a 3 course prix fixe menu for $28. We know we will see many new faces during this dining festival but we encourage you and all of our regular guests to take advantage of this great menu at an incredible price. In addition to our Dine Out menu, our regular a la carte menu will be available, assuring you can still enjoy your favorite Campagnolo dishes. As we are a 1st come, 1st served restaurant, we are not accepting reservations over dine out – just business as usual. Please, come on down and join us for a bite.

Dine Out Vancouver $28 Prix Fixe Menu 

antipasti

Crispy Ceci –chickpeas, chilies, mint, citrus 

or

Parmesan Brodo –agnolotti, kale, root vegetables, olive oil 

or

Autumn Vegetable Salad – crispy bread, bagna cauda 

secondi

Risotto – buttercup squash, hazelnuts, tallegio

or

Margherita Pizza – fior di latte mozzarella, tomato, basil 

or

Bollito Misto – braised veal, crispy duck, winter vegetables, garlic 

dolci

Vanilla Panna Cotta – apple, cinnamon, florentine 

or

Terrina di Cioccolato – coffee, nutella

Gio’s PICK – Crispy Ceci & Fratelli Martini 2009 Canti Gavi 

The Gavi is made from 100% cortese and comes from the Piedmont region in Northern Italy. The nose has crisp lemon fruits, with bright Fiji apple and mild nutty notes. Light and fresh, a perfect complement to the lemon in the dish and the spiced,  minty greens tossed with the ceci.

Crispy Ceci Recipe

– 1 1/2c dried chick peas
soaked overnight in water
– 2c baby arugula
– 1c baby spinach
– 1/4c fresh mint
torn into small pieces
– 2 scallions
sliced thin on a bias
– 1/4c Italian parsley
leaves sliced thin
– 1 1/2tsp chili flakes
– 1 lemon
zested and juiced
– 2 tbsp extra virgin olive oil
– Salt
– 6 c canola oil

Take the soaked chick peas & cook them in fresh water until very tender, season with salt at the end of the cooking process, the cooking time will vary on the age of the chick pea, about 45 to 60 minutes. Once cooked they can be kept in the fridge for up to two days.

In a pot that can hold at least 12c, the more the better, bring the canola oil to a temperature of 375F. Drain the chick peas and dry on paper towels and then slowly pour into the hot oil. While they are cooking, add to a large bowl, the arugula, spinach, scallion, mint and parsley. After about 4 minutes of frying remove chick peas and drain well and add them still very hot to the bowl of greens.

Season everything with salt, chilies, lemon zest and juice and finally with the extra virgin olive oil. Toss very well and check for seasoning. Add more of anything you like, divide among six warm bowls and serve.