Together with his staff, owner/chef Pino Posteraro (interview) of Cioppino’s Mediterranean Grill in Yaletown will be travelling to New York to cook for the James Beard Foundation on July 2nd.
Have a gander at his menu after the leap…
Menu for July 2nd
Reception with Montenisa Brut
Budinetti alla Siciliana
Arancine di riso con mozzarella di bufala
British Columbia Spotted prawn cocktail
Crispy Albacore tuna with seaweed- truffle vinaigrette
Salted cod brandade, chick-pea bread, caviar de Provence
1st Course
Seared Qualiqum beach scallops, Romesco, barley risotto
(Vermentino Bolgheri DOC)
2nd Course
British Columbia Sable fish marinated with wild fennel pollen, Marsala and soy
(Bramito del Cervo Umbria IGT)
3rd Course
Ravioli of braised beef cheek served with preserved truffle sauce
(Chianti Classico Riserva Tenute Marchese Antinori)
4th Course
Salt Spring Island Lamb, Caponata, Tomato conserve Calabrian Style
(Il Bruciato Bolgheri DOC)
Dessert
Limoncello cheese cake, orange marmalade, Balsamico Caramel
(Muffato Della Sala Umbria IGT)
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that is one killer menu : )