Dinner

 

Jump to DESSERTFUNCTION  MENUS

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

new-menu-october-2016                 Dinner Menu:

Antipasti – Appetizers

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

Wooden Board of in house made Charcuterie: organic pork salami and air dried beef bresaola| $ 25.00

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

Carpaccio:sliced AAA  Canadian beef , Parmigiano, truffle dressing| $ 18.95

Steamed  Black Mussels: chorizo, spicy tomato broth, rouille, sour dough| $ 18.95

Flat bread Polipo: smoked scamorza, San Marzano tomato sauce,octopus| $20.00

Flat bread Caprese: Neapolitan smoked scamorza,buffalo caprese salad $20.00

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

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

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

Zuppe-Soup

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 broccoli 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: Saltspring lamb sausage ragout, 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, white wine-garlic sauce|$30.00

*Cavatelli di ricotta e semola:  organic mushrooms, light mushrooms cream|$30.00

Piatti Principali – Main Courses

Pesce , Crostacei- Fish,  Crustaceans

Atlantic Lobster, Prawn and Scallop: roasted ,light lobster sauce | $ 48.00

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

Lobster Heaven:2 lobster  tails, chicken-lobster sausage, light butter sauce | $ 45.00

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

Carne-Meat

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

*Vegetarian

ow-menu-k2007


<!–[if gte mso 9]> Normal 0 false false false MicrosoftInternetExplorer4 <!–[if gte mso 9]> <![endif]–> <!–[endif]–>artisanal egg “maccheroni al pettine”, sautéed porcini and ricotta