The GOODS from Cioppino’s

Vancouver, BC | Cioppino’s Yaletown is celebrating the holiday season by opening for lunch service from December 5th until December 22nd, Tuesday through Friday. Ideal for sharing celebratory lunches with colleagues, family, or friends, Chef Pino Posteraro’s lunch menu will feature many of the same beloved dishes as the dinner menu, offering a range of appetizers, pastas and mains. Lunch is available by reservation, and guests are encouraged to book early to secure a table.

With a selection of meat, seafood and vegetarian dishes, there are sure to be tantalizing options for everyone. Among the elegant appetizers are a Marinated Beef Carpaccio with lemon-olive oil dressing and parmigiano, and the award-winning Porcini Mushroom and Chestnut Soup with vanilla chantilly. Ten pastas and risottos are showcased on the lunch menu, from a classic Spaghettini Amatriciana with garlic, chili, pancetta, plum tomatoes and pecorino, to a Risotto Alla Veneziana, flavoured with citrus-saffron and laden with seared scallops. When soup is the only answer to combating the winter chill, choose the namesake dish, Cioppino, a warming and hearty main course of fish and shellfish in a spicy bouillabaisse broth. Other authentically-made dishes include a Veal Ossobuco Alla Milanese with saffron risotto and peas, and an Alberta Beef Filet Mignon with classic pepper sauce.

To book a table or private room for lunch, dinner, or your holiday party, call 604-688-7466 or reserve online at www.cioppinosyaletown.com/contact

LUNCH MENU

Appetizers, Salads and Soups

Marinated Beef Carpaccio with lemon-olive oil dressing, parmigiano, $19
Calamari Alla Ligure with spinach, chick pea, confit lemon, $19
Baby Lettuce and Mixed Herb Salad with pear, Stilton, honey-lemon dressing, $15
Grilled Romaine Leaves with light classic Caesar’s garlic-lemon vinaigrette, $15
Caprese of Roma Tomatoes and Mozzarella di Bufala with organic olive oil, $19
Light Lobster Bisque with Pacific crab, $15
Porcini Mushrooms and Chestnut soup with vanilla chantilly, $15

Pasta, Risotti, Farinacei

Spaghettini (please choose any of the following styles):

1) Amatriciana with garlic, chili, pancetta, plum tomatoes and pecorino, $28
2) Classic Carbonara with pancetta, black pepper, light cream liaison, $28

Fettuccine (please choose any of the following styles):

1) Alla Bolognese with classic meat sauce, $28
2) With 4-hour braised veal cheeks ragoût, $28

Linguine (please choose any of the following styles):

1) Alle Vongole Manila Clams with garlic-parsley and white wine sauce, $30
2) Ai Porcini with wild mushrooms, garlic confit, savoury herbs, $30

Cavatelli (please choose any of the following styles):

1) With ragoût bianco of organic beef, $28
2) With San Marzano DOP tomato and basil, $28

Risotti (please choose any of the following styles):

1) Alla Veneziana, a citrus-saffron risotto with seared scallops, $35
2) Ai Funghi with seasonal mushrooms and herbs, $32

Main Courses

Sablefish roasted and served with a light soy sabayon, $45
Cioppino, a medley of fish and seafood, spicy bouillabaisse broth, $42
Free-run Chicken marinated with herbs and lemon (from the rotisserie), $35
Veal Medallions Al Limone with light lemon-butter sauce, $35
Veal Ossobuco Alla Milanese with saffron risotto and peas, $40
Alberta Beef Filet Mignon with classic pepper sauce, $42

DETAILS

1133 Hamilton Street | Vancouver, BC
604-6887466 | [email protected] | www.cioppinosyaletown.com
Twitter: @chpinos | Instagram: @cioppinosyaletown | Facebook: @chpinos

Gallery

Bio

Giuseppe “Pino” Posteraro was born in Lago, Italy, on March 22, 1964, and he first came to Canada at the age of twelve to visit his brother. After beginning medical school in Europe, Pino changed tracks to work for his brother at his restaurant in Canada. The experience inspired Pino to further pursue culinary training, and he returned to Europe to study with Armando Zanetti, who became his mentor. From there, he worked in several well-known restaurants in Europe and Singapore. In 1999, Pino decided it was time to venture out on his own, and he opened Cioppino’s Mediterranean Grill in Yaletown in September of that year. The Italian-Mediterranean restaurant has earned many awards for its food and wine, and year after year, it is classed as one of Vancouver’s top fine dining restaurants. Cioppino’s is visited by celebrities, oenophiles and food lovers alike.

About Cioppino’s

Cioppino’s offers a refreshed Mediterranean dining experience. Widely acknowledged as the best expression of Mediterranean cooking in British Columbia, chef and owner Giuseppe “Pino” Posteraro’s versatile menu reflects the seasonal availability of fish, game and produce. Chef Pino’s cooking focuses on using fresh ingredients to produce balanced, healthy dishes. The house made pasta at Cioppino’s is known for its lightness, which is achieved by using modern technique to execute traditional recipes.

Accolades

Vancouver Magazine

Chef of the Year 2014, 2008
Restaurant of the Year 2009
Gold – Best Upscale Italian 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
Gold – Best Italian/ Mediterranean 2003
Silver – Best Upscale Italian 2017
Silver – Best Yaletown 2015, 2014
Silver – Best Upscale 2014
Silver – Restaurant of the Year 2010, 2008
Silver – Best Italian / Mediterranean 2001, 2000 & 1999
Silver – Best New in 1999 / Bronze – Best Upscale 2016
Bronze – Restaurant of the Year 2000
Honourable Mention – Restaurant of the Year 2005, 2002, 2001 & 1999
Honourable Mention – Best Upscale 2015

Wine Spectator

“Best of Award of Excellence” 2016, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005
“Award of Excellence” 2004, 2003, 2002, 2001

Zagat World’s Top Restaurants

28 points – Extraordinary to Perfection 2015, 2014, 2013, 2012

June 2013 Gambero Rosso “Ambassador of Italian Product Award” in collaboration with Italian Chamber of Commerce, Vancouver

April 2012 Guest Chef, “Volant des Chefs” only chef from North America invited by Moet et Chandon In Bologna, Imola and Firenze

2011 Italian Chamber of Commerce “Italian Quality Seal Certification”

September 2010 BC Restaurant Hall of Fame, Vancouver

September 2010 DiRoNA Hall of Fame, Toronto

June 2010 BC Italian Business Excellence Award

July 2009 Guest Chef “James Beard Foundation” New York

September 2008 Inducted into the Vancouver Italian Cultural Centre’s ICC “Hall of Fame”

Accademia Italiana Della Cucina “Cucina Eccellente” 2005 Pino Posteraro of “Cioppino’s” received 4 temples