C|Prime Modern Italian Steak & Wine Debuts New Autumn Menu At Vancouver’s Century Plaza Hotel
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).
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.
C|PRIME Modern Italian Steak and Wine – 1015 Burrard Street, Vancouver, BC V6Z 1Y5
