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For chef Pino Posteraro, owner of Cioppino’s Mediterranean Grill and Enoteca, cooking is a truly personal passion. “We are a highly versatile restaurant," he explains. "I love to take local seasonal ingredients and personalize them.”
Pino opened Cioppino’s in 1999, and still works on the line nightly, whipping up creations like his Gold Medal winning porcini and chestnut zuppa or the signature Cioppino medley of sustainable fish and seafood bouillabaisse. On many nights, diners request a chef-prepared menu degustazione (tasting menu), which is created in the moment and cooked by Pino himself.
Pino's interest in cooking and southern Italian hospitality was inspired by his mother at an early age. As an only child of an aristocratic family, she was sent to train with professional chefs to cook for her family. “I have seen masterpieces going through her hands,” Pino recalls. “She made a virtue of necessity: six kids, grandchildren and Mom always accommodated everyone’s needs.”
Today, Cioppino’s upholds this philosophy; guests at the Yaletown dining room are treated like old friends rather than anonymous diners. “We rarely say no to a patron’s requests. It’s as though they are at my home,” Pino says warmly.
Prosciutto di Parma Aged 24 Months
marinated olives, “fettunta” of grilled bread and organic olive oil
Salami Calabresi
a selection of in-house made and cured salami, made with organic pork
Pata Negra De Bellota
the finest cured ham from free range Black Iberian Pig
Carpaccio
sliced AAA Canadian beef , Parmigiano, Harry’s bar mustard dressing
Bresaola, in-house air-dried and cured organic beef like in Northern Italy
Aurugula, Grana Padano, 10 years aged IGP Balsamico
Pacific Octopus
very tender, Tuscan white beans, spelt, lightly spicy
Calamari
sautéed “alla Ligure” with spinach, chick-pea, confit lemon|
Digby Scallops
pan-seared, roasted mushrooms, black truffle spuma
Baby Lettuce
mixed herb salad, pear, Stilton, honey and lemon dressing
Young Romaine Leaves
grilled with classic “Caesar” garlic-lemon dressing
Roasted Organic Beets Salad
goat’s milk feta cheese, toasted pumpkin seeds
Organic Young Kale Salad
armigiano dressing avocado, cucumbers, cherry tomatoes
Caprese Tradizionale
Ripe tomatoes and Italian “mozzarella di bufala”DOP, origano Calabrese
Classic Lobster Bisque
served with Pacific crab-apple-celery root rémoulade
Porcini and Chestnut Soup
low fat vanilla Chantilly (Gold Medal Winner 2007)
NB Pasta and Risotto available in one size only. Organic Gluten free pasta available
Potato Gnocchi
“alla Napoletana”, tomato sauce and mozzarella di bufala DOP
Fettuccine
artisanal egg pasta ,classic meat sauce “alla bolognese”
Tagliolini al Pesto
Artisanal thin pasta with green beans and Pesto
Risotto with lobster “alla Genovese”
Sustainable Lobster from Nova Scotia, Pesto, green beans
Risotto ai Funghi
medley of mushrooms, savory herbs, Grana Padano
Pappardelle
4 hour-braised veal cheeks and porcini mushrooms
Linguine
tlantic half lobster, tomato-cream-lobster sauce
Spaghetti
“alle vongole”, Baynes Sound Manila clams, parsley-white wine-garlic sauce
Pesce , Crostacei- Fish, Crustaceans
Dover Sole
roasted whole, served boneless, lemon-caper sauce, organic kale|
Atlantic Lobster, Prawn and Scallop
roasted & complemented by a light lobster sauce
Sablefish
fillet pan-roasted, soy sabayon and green vegetables
Fresh BC Halibut
gently cooked , roasted tomatoes and spinach
Cioppino
medley of sustainable fish and seafood, spicy bouillabaisse broth
Triple A beef Tenderloin
premium Alberta beef grilled, classic black peppercorn sauce
Tuscan Style Rib-Eye
dry-aged triple A Alberta beef, Arugula and Parmigiano
Roasted Rack of Lamb
candied garlic-lemon reduction, Mediterranean vegetables
Fraser Valley Duck 2 ways
dry-aged spit-roasted breast,confit leg pressed into a terrine
Grilled Veal Porterhouse
cooked on the bone veal, then sliced and served with savory herb sauce
From our Classic Repertoire
Half Free Run Chicken
all-natural Heritage chicken spit roasted, marinated with herbs and lemon
Wild Boar from Alberta two ways
braise boneless shin, crispy belly with mustard vinaigrette
“Scaloppine ai Funghi”
veal medallions, sautéed field mushrooms
Veal “Ossobuco”
“alla Milanese” with saffron risotto
“Brasato al Barolo”
natural beef short ribs braised in red wine,seasonal vegetables
Warm “soft heart” chocolate cake
gluten free Tahitian Vanilla Ice cream, cherry coulis
Organic Lemon Tart
red berry compote and Italian meringue
Dulcey chocolate and Banana Trilogy
cremeux, brownie, gelato
Caramelia Milk Chocolate
mousse, crispy tube filled with Chantilly , ice-cream
Dark Chocolate Tanzanie 75%
compressed cocoa, crisp, chocolate crunch, orange cone
Maple syrup crème Brûle
anise and almond biscotti
Tiramisu
bitter sweet chocolate sorbet, cappuccino foam
Classic Sicilian cannoli
filled with light ricotta cream, mascarpone sorbet
Drinks
Dolci,Dessert Wine PortGrappa, Eau de Vie, Cognac,Brandy,Whisky, Spirits Gin
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