Dolce, a made up restaurant used for our presentation and influenced by Dolce, Italy. In 2009, Vito Cataffo attempted to launch a restaurant in Italy serving British cuisine. His efforts were documented in a Channel 4 TV show named Dolce Vito - Dream Restaurant. The series follows Cataffo as he finds a failing Italian restaurant, rescues and renovates it, and then sets about transforming it into a British restaurant.[6] It also shows Cataldo meeting various producers of high-end British ingredients, and testing these products on the Italian public. Dolce Vito began to air in August 2009, and continued through to September.

1. Presented by,
Ratan Malhotra
Ana
Zhoe

2. Located in Kitsilano (Beach Side)

3. Ideal Design Of Our Restaurant

7. View From the Restaurant

8. Layout of the Restaurant

9. Kitchen in FOH

10. BOH Kitchen

11. Food Menu

12. Caesar Salad
Romaine let t uce, chicken, parmesan cheese, bread crout ons, Caesar dressing
Small: 8.59
Large: 12.99
Caprese Salad
Sliced f resh t omat oes, mozzarella cheese, basil leaves
Small: 8.59
Large: 12.99
Perciat elli wit h Meat Sauce and Font ina. 16.99$

13. Small: 8.59
Large: 12.99
Perciat elli wit h Meat Sauce and Font ina. 16.99$
Ground beef , red wine, t omat oes, spices, parmesan cheese and f ont ina cheese
graded
Fet uccine Alf redo wit h asparagus 16.99$
Fet uccine, asparagus, kosher salt , vodka or wat er, cloves, cheese, f at - f ree
milk.
Lasagna 16.99$
Lasagna wit h spinach, mushroom and marinara or bef f y bolognese sauce.

14. Margherit a Pizza 15.79$ 32.99$
Tomat o, olive oil, garlic, mozzarella cheese basil and pepper
Sausage pizza 15.79$ 32.99$
I t alian sausages, mozzarella cheese, onion, green peppers and mushrooms
Whit e pizza 15.79$ 32.99$
Mozarella cheese, milk ricot t a cheese, oregano leaves and t arragon
Funghi 14.99$
Fresh porcini mushrooms, onions, whit e wine and parmesan cheese

15. I t alian sausages, mozzarella cheese, onion, green peppers and mushrooms
Whit e pizza 15.79$ 32.99$
Mozarella cheese, milk ricot t a cheese, oregano leaves and t arragon
Funghi 14.99$
Fresh porcini mushrooms, onions, whit e wine and parmesan cheese
Risot t o Frut i di Mare (Seaf ood risot t o) 16.99
Clams, mussels, squid, scallops, garlic, brandy, parmesan cheese

16. Wine Menu

17. Barbera D’ast i-Ricossa 2012 I t aly 9.99$ 39.99$
Dark garnet in colour, Smoky oak wit h t ar on t he nose, ripe st one f ruit wit h good
acidit y and balance.
Alf eo Bolgheri DOC Rosso Superior, 2011 I t aly 75.99$
St ruct ured, consist ent , rich wit h good t annins, good balanced olf act ory t ast e, long f inish
Rosso di Mont alcino: I l Poggione, 2006 I t aly 162.99$
Medium dark red. Tight nose, black cherries , f orest f loor and cedar. Delicious dark f ruit
f lavors wit h a high t ech of f ruit cake. Ext remely dry t annic f inish.
Ruf f ino Riserva Part icolare, Chiant i DOCG, 2010 I t aly 64.99$
A sof t , silky red wit h berry and spice charact er plus hint s of violet s and lavender. Full
and powerf ul, super-int egrat ed t annins and a long, long f inish.

18. Sudt irol Alt o Pinot Bianco/ Nals Magreid Sirmian 2012 I t aly 12.99$ 48.99$
Aromas of lemon, lime, and st ones f ollow t hrough t o a f ull body, plent y of f ruit and a
t angy f inish. Lemon grass and aniseed af t ert ast e wit h t he cit rus f ruit .
Quails Gat e: Chenin Blanc 2015 Canada 9.99$ 36.99$
lemon, pear, honeydew melon, pineapple and honey on t he nose. The palat e has
int ense grapef ruit , mandarin zest , spice, crunchy green apple and f lint y mineralit y, all
wit h mout hwat ering acidit y and a very long, pit hy and crisp f inish.
Chat ea De Fieuzal Blanc, Bordeaux, 2010 France 144.99$
Pale yellow wit h greenish t int s. Quit e f resh f loral and f ruit y nose. Subt le t oast ed
oak background. Fleshy, f ull, polished and displaying wonderf ul f reshness. Well-
balanced, f ocused and pure across t he palat e.
LANGHE CHARDONNAY, 2012 I t aly 189.99$
Alt hough it burst s wit h a f lowery, spicy and f ruit y nose, and it of f ers a deeply
sat isf ying mout h-f eel wit h a rich palat e of honeyed f ruit s, almond and oak.

20. Conclusion