Summertime will soon be in its Prime when C|Prime Modern Italian Steak & Wine Executive Chef Behshad Zolnasr introduces a new seasonally inspired dinner menu at the upscale dining enclave in the iconic Century Plaza Hotel (1015 Burrard Street) in Vancouver.
Available nightly from 4PM to 10PM, C|Prime’s new dinner menu will offer locals and visitors alike a taste of summer in all its glory courtesy of an array of fresh, local, and sustainably sourced ingredients that take centre stage in new share plates, pasta dishes, mains, steaks and sides.
The new C|Prime Summer Dinner Menu includes the following:
SHARE PLATES
- Caprese Burrata (heirloom tomatoes, balsamic, pine nut crumble);
- Halibut Niçoise Salad (soft-boiled egg, saffron potatoes, house-pickled beans, rosemary vinaigrette);
- Foie Gras Torchon (spiced pear purée, almond crumble, black truffle, house-made brioche);
- Ahi Tuna Tartare (sesame, soy, avocado, potato crisps);
- Oysters (mignonette, horseradish, lemon);
- Fillet Carpaccio (black garlic aioli, arugula, Parmesan);
- Calamari (peppers, dill, tarragon aioli);
- Grilled Humboldt Squid (chorizo vinaigrette, potatoes, watercress purée);
- Charcuterie Board (local & import cheese and meats, pickles, preserves).
PASTA
- Doppio Ravioli (summer peas, basil, ricotta, brown butter);
- Gnocchi (San Marzano tomato sauce, gremolata, burrata);
- Risotto Funghi (foraged mushrooms, Parmesan tuille);
- Fettuccini Short Rib (café o la cream, mushrooms, sundried tomatoes, roasted pine nuts);
- Campanelle Carbonara (guanciale, pecorino, cured egg yolk, pepper);
- Fruit de Mer (prawns, mussels, clams, scallops, spicy tomato sauce, gremolata).
MAINS
- Halibut (gnocchi, Manila clams, cherry tomatoes, vermouth sauce);
- Salmon (fava, bacon, roasted potatoes, beurre rouge);
- Chicken Breast (roasted garlic mash, lemon thyme jus, lardons, heirloom tomatoes);
- Slow-Braised Short Rib (potato rösti, honey smoked carrots, peppercorn sauce);
- 8 oz Prime Burger (caramelized onions, brioche bun, cheddar, bacon);
- 6 oz Steak Frites (truffle fries, arugula salad, red wine demi glace).
STEAKS
- 12 oz Striploin
- 6 oz Filet
- 14 oz Ribeye
- 9 oz Wagyu Sirloin
- 8 oz Wagyu Striploin
- 42 oz Fiorentina
- 50 oz Tomahawk Chop
Steaks can also be complemented by optional peppercorn, demi-glace, or Bearnaise sauces and Sides including roasted garlic mash; truffle fries; potato rösti; crispy onions; fried Brussels sprouts; smoked honey glazed carrots; broccolini; roasted beets; and grilled asparagus.