C|Prime Modern Italian Steak & Wine Executive Chef Behshad Zolnasris ushering in autumn with a cornucopia of delicious new lunch and dinner dishes befitting the fall season at the upscale dining destination in the heart of the iconic Century Plaza Hotel (1015 Burrard Street) in Vancouver.
Available daily beginning at noon, the new lunch lineup includes casual starters, Italian-inspired dishes such as Zuppa Tuscana (fennel sausage, kale, tomato broth, cannelini beans), Insalata Tricolore (grilled radicchio, endive, arugula, candied walnuts, Pecorino and goat cheese croquette, pancetta, balsamic dressing) and handmade pasta features like Butternut Squash Risotto (sage, walnuts) and Wild Boar Ragu (pappardelle, herb ricotta).
Late risers can also get their fill with a Brioche Breakfast Sandwich (two over-easy eggs, cheddar, arugula, tomato, pesto) and Breakfast Poutine (grilled peppers, onions, cheese curds, poached eggs, tomato jam, Hollandaise), the 8oz Prime Burger (63 Acre Farms beef, caramelized onions, brioche bun, cheddar, bacon) and 6oz Steak Frites (63 Acre Farms beef, truffle fries, arugula salad, red wine demi glace).
The new C|Prime Fall Dinner Menu showcases a mouth-watering selection of prime, hand-picked cuts of beef aged a minimum of 35 days and sourced from top providers across North America as well as antipasti and seafood and modern classics such as:
ANTIPASTI
- Prosciutto Burrata (olive purée, arugula, house bread);
- Beef Tartare (classic fixings, cured egg yolk, Pecorino, charred sourdough);
- Pork Belly (crispy, cauliflower purée, truffle honey, fennel salad);
PASTA
- Mushroom Ravioli (porcini, Mascarpone);
- Fettucine (short rib, mushrooms, pine nuts, sundried tomatoes);
- Agnolotti Oxtail (Mascarpone, truffle, jus)
MAINS
- Arctic Char (squash purée, charred pear, winter greens, salsa verde);
- Halibut (gnocchi, Manila clams, cherry tomatoes, Vermouth sauce);
- Lamb Shank (saffron risotto, gremolata, pickled mustard);
PRIME CUTS
- 63 Acre Farms (BC) 12 oz NY strip, 40 oz Fiorentina or 28oz bone-in NY strip;
- Blue Dot (PEI) 6oz tenderloin, 50oz tomahawk or 14oz ribeye;
- Holstein Dairy Cow (Wisconsin) 12 oz ribeye or 12 oz striploin;
- Snake River Farms (Idaho) Wagyu, 6oz California cut strip or 10 oz ribeye.
Steaks can also be complemented by optional green peppercorn, demi-glace, or Bearnaise sauces and Sidesincluding truffle mash; truffle fries; potato rösti; roasted beets; fried Brussels sprouts; honey glazed carrots; broccolini; and roasted squash.
C|Prime’s Daily Happy Hour Menu from 4 to 6 p.m. also gives guests a good reason to swing by and get the night started on the right foot with a variety of specials on house cocktails, beer and wine as well as snacks such as Truffle Popcorn, Cajun Chips, Fried Chicken Thigh with Maple Sriracha, Confit Pork Belly with Truffle Honey and Calamari with Tarragon Aioli.
ABOUT BEHSHAD ZOLNASR, Head/Executive Chef
Behshad Zolnasr brings equal measures raw passion, classical training and an impressive set of culinary skills sharpened in acclaimed kitchens around the world to his latest role at the helm of C|Prime Modern Italian Steak & Wine.
Imbued with the desire to pursue a career in the kitchen while watching cooking shows at a young age with his grandmother, Zolnasr first got his foot in the door working the forno oven at Earl’s former flagship Tin Palace in North Vancouver in his teens.
After graduating from culinary school at the Pacific Institute of Culinary Arts, he honed his chops under renowned chefs at a number of Michelin-starred spots around the globe like Ristorante Mamma Angelina in Rome, Restaurant Gordon Ramsay in London and Jean-Georges in New York City before returning to Vancouver.
More recently, Zolnasr was the Executive Chef at West Vancouver’s Café Ça Va and Rive Gauche Bistro when it claimed the ‘Best North Shore’ nod at the 2017 Vancouver Magazine Restaurant Awards and also led the culinary teams at Vancouver’s Served Catering, Seaside Provisions in North Vancouver and Frankie’s Italian Kitchen & Bar locations in Vancouver and Chilliwack.