C|Prime Modern Italian Steak & Wine is bringing out the best of BC’s summer season with fresh finds from local farms, fields and fishers as part of a new Summer Menu now available at the downtown dining destination located in the heart of the iconic Century Plaza Hotel (1015 Burrard Street).
Executive Chef Behshad Zolnasr’s latest menu update features such seasonally inspired fare as Baccala Mantecato (whipped smoked baccala, chives, roe, potato chips), Saffron Arancini (sweet corn purée, basil aioli, Parmesan), Osso e Manzo (colossal bone marrow, filet tartare, hazelnuts, Parmesan, egg yolk, tonnato sauce, charred sourdough), Pasta alla Nerano (zucchini pesto, basil, pistachio, Pecorino, fried zucchini, pangrattato), Halibut (smoked carrot purée, pea & fava ragu, pancetta, grilled romaine, beurre blanc), and more.
Beyond a mouth-watering, delectable selection of prime, hand-picked and aged cuts of beef sourced from top providers from North America and beyond like Alberta’s Northern Gold and Angus Reserve, PEI’s Blue Dot and Australia’s King River Wagyu, the summer menu also showcases the following antipasti, pasta and modern classics:
ANTIPASTI:
- Beef Carpaccio (Snake River Farm beef, black garlic, pickled shimeji mushrooms, watercress, egg yolk);
- Baccala Mantecato (whipped smoked baccala, chives, roe, potato chips);
- Saffron Arancini (sweet corn purée, basil aioli, Parmesan);
- Ahi Tuna Tartare (sesame, soy, avocado, taro chips, wasabi mayo);
- Beets (hazelnuts, blood orange pearls, whipped lemon ricotta);
- Mussels & Clams (vermouth, cherry tomatoes, chives);
- Tonno Tartare (avocado, Calabrian chili, capers, pistachio, squid ink crisp);
- Osso e Manzo (colossal bone marrow, filet tartare, hazelnuts, Parmesan, egg yolk, tonnato sauce, charred sourdough);
- Murgella Burrata (roasted tomato & pepper salsa, olives, pumpkin seeds, charred sourdoough).
PASTA:
- Cavatelli (lamb ragu, peas, Castelvetrano olives, pistachio, mint);
- Lobster Tagliatelle (grilled ½ lobster, bisque reduction, squid ink tuille, oven-dried tomato);
- Doppo Ravioli (lemon ricotta, summer corn purée, pancetta, basil, peas);
- Polenta (slow-braised beef ragu, pesto, Parmesan);
- Short Rib Ravioli (bay leaf cream, chive oil, truffle demi glace);
- Pasta alla Zozzona (guanciale, ’nduja, tomato, egg yolk, Pecorino);
- Pasta alla Nerano (zucchini pesto, basil, pistachio, Pecorino, fried zucchini, pangrattato).
MODERN CLASSICS:
- Halibut (smoked carrot purée, pea & fava ragu, pancetta, grilled romaine, beurre blanc);
- Lamb Shank (rosemary mashed potatoes, balsamic glazed shallots, mint & pistachio crust);
- Rossdown Chicken (pea & basil purée, king oyster mushrooms, potato croquette, chicken jus);
- ½ Lb. Prime Burger (confit garlic aioli, Canadian cheddar, smoked bacon, house B&B pickles, crispy onions).
PRIME CUTS:
- Angus Reserve (Alberta) Grass Fed, Grain Finish
16oz Bone-in Ribeye & 12oz Striploin
- Northern Gold (Alberta) Grass Fed, Grain Finish
8oz Tenderloin, 12oz Ribeye or 32oz Fiorentina Porterhouse
- Blue Dot (P.E.I.) Potato / Grass Fed, Grain Finish
50oz Tomahawk
- King River Wagyu (Australia) Grass Fed, Grain Finish
6oz Flatiron, 8oz Striploin or 10oz Ribeye
C|Prime guests can also enjoy breakfast (7 a.m. to noon), lunch (noon to 3 p.m.) and Happy Hour features from 3 to 5:30 p.m. and 10 p.m. to close daily that include an array of snacks and small bites as well as local and import beer and Old and New World wines available by the glass and bottle.
RESERVATIONS
To make a reservation at C|Prime via OpenTable, click here.