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

New Menu May 2016                 Dinner Menu:

Antipasti – Appetizers

Prosciutto di Parma Aged 24 Months: marinated olives, “fettunta” of grilled bread and organic olive oil | $ 20.00

“ Salami Calabresi”: a selection of in-house made and cured salami, from  organic pork | $ 20.00

Pata Negra De Bellota: the finest cured ham from free range Black Iberian Pig| $ 88.00

Carpaccio: sliced AAA  Canadian beef , Parmigiano, sliced mushrooms salad, | $ 18.95

Bresaola, Valtellina Style: cured and air dried organic beef,Aurugula, Grana Padano, 10 years aged IGP Balsamico$20.00

Pacific Octopus: very tender, Tuscan white beans, spelt, lightly spicy| $ 18.95

Calamari: sautéed “alla Ligure” with spinach, chick-pea, confit lemon| $ 18.95

Gamberi alla Spagnola : roasted wild prawns , gnocchi, chorizo ,piquillo| $ 20.00

        Hokkaido Scallops: pan-seared, roasted mushrooms, black truffle spuma| $ 20.00

Fritto misto di pescato del Pacifico:crispy gluten-free lightly buttered calamari, prawn and octopus| $ 20.00

Insalate  Salads 

*Baby Lettuce: mixed herb salad, pear, Stilton, honey and lemon dressing | $ 14.95

*Young Romaine Leaves: grilled with classic “Caesar” garlic-lemon dressing | $14.95

*Roasted Organic Beets Salad: organic goat cheese, toasted pumpkin seeds | $ 18.95

*Organic Young Kale Salad: Parmigiano dressing avocado, cucumbers, cherry tomatoes | $ 14.95

Caprese Tradizionale: Ripe tomatoes and Italian “mozzarella di bufala”DOP, origano Calabrese | $ 18.95


Classic Lobster Bisque: served with Pacific crab-apple-celery root rémoulade | $ 14.95

*Porcini and Chestnut Soup: low fat vanilla Chantilly (Gold Medal Winner 2007) | $ 14.95


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 | $ 25.00

Fettuccine: artisanal egg pasta ,classic meat sauce “alla bolognese” | $ 25.00

Risotto Nero:sustainable  seafood black ink sauce| $ 32.00

Risotto Aragosta e pesto:sustainable  lobster and home made basil pesto| $ 32.00

Tagliolini “alla pescatora”: sustainable seafood ragout, tomato and basil| $ 32.00

*Risotto ai Funghi: medley of mushrooms, savory herbs, Grana Padano:|$30.00

Pappardelle: 4 hour-braised veal cheeks and porcini mushrooms | $ 25.00

Paccheri di Gragnano: with tomato and basil and pecorino Romano |$25.00

Hand Made Ravioli of Ricotta: wild rock prawns, tomato-prawn sauce|$32.00

Linguine: Atlantic half lobster, tomato-cream-lobster sauce | $ 35.00

Spaghetti: “alle vongole”, Baynes Sound Manila clams, parsley-white wine-garlic sauce | $ 30.00

Piatti Principali – Main Courses

Pesce , Crostacei- Fish,  Crustaceans

Haida Gwaii Halibut: gently cooked moist fillet, confit garlic, Sicilian Capers | $ 42.00

Atlantic Lobster, Prawn and Scallop: roasted & complemented by a light lobster sauce | $ 48.00

Sablefish: fillet pan-roasted, soy sabayon and green vegetables | $ 42.00

Lobster Heaven:2 lobster  tails, chicken-lobster sausage, lobster gnocchi, sabayon| $ 45.00

Cioppino: medley of sustainable fish and seafood, spicy bouillabaisse broth | $ 40.00


Triple A beef Tenderloin: premium Alberta beef grilled, classic black peppercorn sauce | $ 40.00

Rib-eye “alla Toscana”: cooked whole,sliced and served with arugula and Parmigiano | $40.00

Roasted Rack of Lamb: candied garlic-lemon reduction, Mediterranean vegetables | $ 40.00

Fraser Valley Duck 2 ways: crispy tender breast, boneless confit leg served on a rice flour pancake with condiments| $ 40.00

Grilled Veal Porterhouse: cooked on the bone veal, then sliced and served with savory herb sauce| $ 40.00

Piatti Principali – Main Courses

From our Classic Repertoire

Half Free Run Chicken: all-natural Heritage chicken spit roasted, marinated with herbs and lemon | $ 33.00

Wild Boar from Alberta two ways: braise boneless shin, crispy belly served on the side with salt & vinegar chips| $ 40.00

“Scaloppine ai Funghi”: veal medallions, sautéed field mushrooms | $ 33.00

“Scaloppine alla Pizzaiola”:thin medallions of grass fed veal, San Marzano tomatoes, mozzarella di bufala |$33.00

Veal “Ossobuco”: “alla Milanese” with saffron risotto | $ 40.00

“Brasato al Barolo”:  natural beef short ribs braised in red wine,seasonal vegetables | $ 40.00



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