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C|Prime Modern Italian New Seasonally Inspired Dishes

C|Prime Modern Italian Steak & Wine is primed to warm up the fall and winter by introducing a new menu of seasonally inspired fare showcasing the best ingredients from BC farms, fields, and oceans now available at the downtown dining destination located in the heart of the iconic Century Plaza Hotel (1015 Burrard Street).

C|Prime Modern Italian Warms Up For Fall And Winter By Debuting New Seasonally Inspired Dishes On Daily Menu

Executive Chef Behshad Zolnasr’s latest menu update features an array of hearty and heartwarming dishes befitting the fall and winter season in an array of antipasti, handmade pasta dishes and modern classics that include Ricotta Gnocchi (smoked carrot purée, brown butter, carrot top pesto, pecans), Risotto Nero (grilled octopus, confit tomatoes, watercress), Wagyu Beef Rib (truffle polenta, parsnip purée), Lamb Shank (pomme purée, roasted sunchokes, gremolata, pickled mustard), and many more.

In keeping with its classic steakhouse-forward focus, the menu also showcases a mouth-watering selection of Canadian Prime, USDA and Grass-Fed cuts of beef sourced from top providers like Alberta’s McLeod Farms, PEI’s Blue Dot, Wisconsin’s Holstein Dairy Cows, Idaho’s Snake River Farms and Washington State’s Double R Ranch.

The full fall and winter menu includes the following:


  • Caesar Salad (baby gem lettuce, pancetta, focaccia, Parmesan dressing);
  • Beef Tartare (classic fixings, cured egg yolk, winter truffle, bone marrow);
  • Calamari (dill, lemon shallot yogurt, pickled onion);
  • Burrata (brown butter squash, pecans, pomegranate, balsamic ‘caviar’);
  • Foie Gras Torchon (roasted apple compote, beet purée, walnuts, apple ash).


  • Dungeness Crab Tortellini (lobster cream sauce, olive oil dust);
  • Ricotta Gnocchi (smoked carrot purée, brown butter, carrot top pesto, pecans);
  • Rotolo alla Ragu (braised beef, porcini Bechamel);
  • Uovo Raviolo (sage ricotta, brown butter squash, walnuts, pecorino, egg yolk);
  • Pappardelle (local chanterelles, crema di tartufo, Parmesan);
  • Risotto Nero (grilled octopus, confit tomatoes, watercress).


  • Halibut (vermouth, white beans, Manilla clams);
  • Chicken (chestnut purée, delicata squash, glazed shallot, jus);
  • ½ Pound Prime Burger (caramelized onions, brioche bun, cheddar, bacon, house B&B pickles);
  • Wagyu Beef Rib (truffle polenta, parsnip purée);
  • Lamb Shank (pomme purée, roasted sunchokes, gremolata, pickled mustard).

Prime Cuts and Boards

  • McLeod Farms 12 oz NY strip, 40 oz Fiorentina, 14oz Ribeye or 8oz Filet;
  • PEI Blue Dot Canadian Prime, Grass Fed 6oz tenderloin, 50oz tomahawk or 14oz Ribeye;
  •  Holstein Dairy Cow USDA Prime Grass Fed, Grain Finish 12oz Ribeye or 12oz Striploin;
  • Snake River Farms Gold Grade Wagyu 6oz California Cut Striploin or 10oz Ribeye;
  • Double R Ranch USDA Prime Grass Fed, Grain Finish 20oz Porterhouse or 10oz Sirloin;
  • Butchers’ Board (chef’s selection of daily steaks served with choice of two sides and all sauces);
  • Seafood Platter (chef’s selection of fresh daily seafood features, available Fridays and Saturdays only).

Steaks can also be complemented by optional Au Poivre, Demi-Glace, or Béarnaise sauces in addition to a selection of new Sides that include Truffle Fries; Potato Rösti; Roasted Potatoes with smoked shallot vinaigrette, bacon and crème fraîche; Fried Brussels Sprouts with sherry vinegar, basil and Parmesan; Truffle Mac & Cheese with Gruyere and pangrattato; Smoked Honey-Glazed Carrots; Forno-Roasted Cauliflower with pomegranate, walnuts and Parmesan; Charred Broccolini; Delicata Squash; and Foraged Mushrooms.

C|Prime Modern Italian Warms Up For Fall And Winter By Debuting New Seasonally Inspired Dishes On Daily Menu

C|Prime’s Happy Hour Menu, available daily from 4 to 6 p.m., also gives guests a good reason to swing by and start the night out right with a variety of food and drink features that include house cocktails, craft beer and wine and snacks like Truffle Popcorn, Cajun Chips, Fried Chicken Thigh with Maple Sriracha, Confit Pork Belly with Truffle Honey and Calamari with Tarragon Aioli.

Holiday Parties and Bookings

C|Prime is also currently accepting bookings and buyouts for corporate parties, gatherings and office celebrations taking place throughout the holiday season and can provide quotes on custom-designed packages for a variety of small and large events. To enquire about booking a holiday event at C|Prime, email [email protected]