Cioppino’s Wine list is currently 120 pages in length, for wine information please contact
Chef Pino Posteraro at 604-688-7466

newest menu June 1, 2017             Dinner Menu:

Antipasti – Appetizers

Prosciutto di Parma Aged 24 Months: marinated olives, “fettunta” of grilled bread and organic olive oil | $ 20

Wooden Board of in house made Charcuterie: organic pork salami and air dried beef bresaola| $ 25

Pata Negra De Bellota: the finest cured ham from free range Black Iberian Pig| $ 88

Carpaccio:sliced AAA  Canadian beef , Parmigiano, truffle dressing| $ 19

Pacific Octopus: very tender, Tuscan white beans,  lightly spicy, herbs| $ 19

Calamari: sautéed “alla Ligure” with spinach, chick-pea, confit lemon| $ 19

Gamberi alla Spagnola : roasted wild prawns , Spanish piquillo peppers | $ 20

        Hokkaido Scallops: pan-seared, roasted mushrooms, black truffle spuma| $ 20

Fritto misto di pescato del Pacifico:crispy gluten-free lightly buttered calamari, prawn and octopus| $ 20

Insalate  Salads 

*Baby Lettuce: mixed herb salad, pear, Stilton, honey and lemon dressing | $ 15

*Young Romaine Leaves: grilled with classic “Caesar” garlic-lemon dressing | $15

*Roasted Organic Beets Salad: organic goat cheese, toasted pumpkin seeds | $ 19

*Organic Young Kale Salad: Parmigiano dressing avocado,cucumbers,cherry tomatoes | $ 15

Caprese Tradizionale: Ripe tomatoes and Italian “mozzarella di bufala”DOP, origano Calabrese | $ 19


Classic Lobster Bisque: served with Pacific crab-apple-celery root rémoulade | $ 15

*Porcini and Chestnut Soup: low fat vanilla Chantilly (Gold Medal Winner 2007) | $ 15


Pasta, Risotto, Farinacei

(NB Pasta and Risotto available in one size only. Organic Gluten free pasta available)

*Potato Gnocchi: “alla Napoletana”, tomato sauce and mozzarella di bufala DOP | $ 28

Fettuccine: artisanal egg pasta ,classic meat sauce “alla bolognese” | $ 28

Risotto  alla Genovese e aragosta :sustainable lobster ,basil pesto| $ 32

*Risotto ai Funghi: medley of mushrooms, savory herbs, :|$30

Pappardelle: 4 hour-braised veal cheeks and porcini mushrooms | $ 28

*Tagliolini con funghi : artisanal thin egg pasta, mushrooms,herbs,”aglio e olio”|$30

Linguine: Atlantic half lobster, tomato-cream-lobster sauce | $ 35

Spaghetti: “alle vongole”, Baynes Sound Manila clams, white wine-garlic sauce|$30

*Cavatelli di ricotta e semola e pesto genovese:  soft ricotta gnocchi with basil pesto and green beans|$28

Piatti Principali – Main Courses

Pesce , Crostacei- Fish,  Crustaceans

Atlantic Lobster, Prawn and Scallop: roasted ,light lobster sauce | $ 48

Sablefish: fillet pan-roasted, soy sabayon and green vegetables | $ 45

Lobster Heaven:2 lobster  tails, chicken-lobster sausage, light butter sauce | $ 45

Haida Gwaii Halibut :gently cooked moist fillet, confit garlic, Sicilian capers, spinach| $ 45

Cioppino: medley of sustainable fish and seafood, spicy bouillabaisse broth | $ 42


Triple A beef Tenderloin:premium Alberta beef grilled,classic black peppercorn sauce |$ 42

Rib-eye “alla Toscana”: cooked whole,sliced and served with arugula and Parmigiano | $42

Roasted Rack of Lamb: candied garlic-lemon reduction, Mediterranean vegetables | $ 42

Fraser Valley Duck 2 ways: crispy tender breast, boneless confit leg served on a rice flour pancake with condiments| $ 42

Grilled Veal Porterhouse: cooked on the bone veal, then sliced and served with savory herb sauce| $ 42

Piatti Principali – Main Courses

From our Classic Repertoire

Half Free Run Chicken: all-natural Heritage chicken spit roasted, marinated with herbs and lemon | $35

Wild Boar from Alberta two ways: braise boneless shin, crispy belly served on the side with salt & vinegar chips| $ 40

“Scaloppine ai Funghi”: veal medallions, sautéed field mushrooms | $ 35

“Scaloppine alla Pizzaiola”:thin medallions of grass fed veal, San Marzano tomatoes, mozzarella di bufala |$35

Veal “Ossobuco”: “alla Milanese” with saffron risotto | $ 40

“Brasato al Barolo”:  natural beef short ribs braised in red wine,seasonal vegetables | $ 40



artisanal egg “maccheroni al pettine”, sautéed porcini and ricotta