Cafe Il Nido
780 Thurlow St, Vancouver, BC V6E 1V8, Canada
Ouvre à 11:00
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (604) 685-6436 before placing your order.
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Classic Minestrone Soup
Kidney beans, onions, celery, carrots, pasta, and potatoes.
Served with tomatoes, fresh organic basil, olive oil, and balsamic vinegar.
Chef's Italian Meatballs
Beef and veal meatballs, topped with tomato sauce and Parmesan cheese.
Classic Italian salad with field tomatoes, flor di latte, olive oil, and balsamic vinegar, topped with organic basils.
Il Nido Beetroot Salad
Organic golden and red beets, baby arugula, couscous, cherry tomatoes, and Belgian endive, sprinkled with goat cheese.
Sauteed wild and field mushrooms with garlic, thyme, and lemon butter.
Deep-fried and served with truffle garlic mayonnaise and lemon wedges.
Sliced jumbo scallops with and chive oil, pickled bell peppers, and Parmesan crisp.
Calabrese, chorizo, Iberico salchichon, pickled vegetables, apples, olives, and crostini. Serves two to three persons.
Eggplant, smoked caciocavallo, and field tomatoes.
Gluten-friendly. Spinach and mushrooms, grana cheese, cream sauce, and fresh organic basil.
Braised ground beef and veal with a red wine Pomodoro sauce.
Signature Spinach Ravioli
House-made dough, stuffed with spinach and homemade ricotta cheese in a garlic cream sauce.
Beef and veal layered with ricotta and mozzarella cheeses, tomatoes, and fresh organic basil.
Pancetta spaghetti in a Pecorino cream sauce, egg yolk, and sprinkled Italian parsley.
Chicken Mushroom Risotto
Arborio rice in chicken broth, mushroom, asparagus, chicken, Parmesan cheese, and butter.
Linguini Al Nero
House-made black cuttlefish ink pasta, with calamari, sauteed tiger prawns, and roasted shallots in a white wine butter sauce.
Jumbo scallops, garlic cream, and select black truffle oil.
Tiger prawns, romano cheese, oregano, garlic, Italian parsley, breadcrumbs, and lemon, served with house salad.
Served with risotto, carrot puree, organic baby carrots, and salsa verde puree.
Tomahawk Porkchop (10 oz)
Ten ounces of bone-in pork chop served with fingerling potatoes, roasted zucchini, and apple jus.
Slow-Braised Lamb Shank
Lamb shank in a red wine reduction, served with fresh organic basils and creamy polenta.
Slow-Braised Wagyu Beef Shank (5 oz)
Five ounces of Australian wagyu and tenderized in a red wine reduction, served with Vegetable.
Salted Caramel Chocolate Cake
Torte Della Nonna “Grandmother’s Cake”