CinCin Vancouver

🥗 FIRST

A refined selection of seasonal starters showcasing vibrant vegetables, premium seafood, and artisan cheeses; crafted to open the meal with balanced flavour and elegant textures.

Squash Soup

Silky squash purée enriched with crème fraîche, lemon, sage, and toasted hazelnuts for warmth and brightness.

Baby Gem Caesar Salad

Crisp gem lettuce with anchovies, parmesan, and a velvety Caesar dressing.

Radicchio Salad with Gorgonzola

Bartlett pear, walnuts, and honey mustard vinaigrette add richness, crunch, and gentle sweetness.

Parmesan Soufflé

A twice-baked, cloud-light parmesan soufflé served with spinach and fresh cream.

Tuna Crudo (Albacore, BC)

Delicate slices of albacore with tomato vinaigrette, roggianese pepper, olives, and crisp capers.

Burrata from Puglia with Beets

Golden, white, and chioggia beets layered with pistachios, balsamic, and olive oil around rich burrata.

Wagyu Beef Carpaccio

Australian Wagyu dressed with burgundy truffle, watercress, and pecorino al tartufo.

Wood-Grilled Octopus

Tender grilled octopus with Iberico chorizo, warm potato salad, fennel, and orange.

Salumi Misti

Prosciutto di Parma, capocollo, salami, truffle salami, pickled vegetables, and grissini.

🍝 PASTA + RISOTTO

A showcase of house-made pasta and premium grains, offering comforting classics and truffle-forward favourites; each dish is also available as a main.

Tagliatelle al Ragu

Slow-simmered six-hour Bolognese of veal, pork, pancetta, and parmesan over fresh tagliatelle.

Casarecce with Spicy Chorizo

Tomato, chili, rosemary, and grana padano create a bold, aromatic pasta.

Linguine with Prawns, Clams & Humboldt Squid

Seafood-rich linguine with garlic, white wine, and Calabrian chili.

Wild Mushroom Risotto

Organic Acquerello carnaroli rice stirred with wild and cultivated mushrooms.

Ricotta Gnocchi with Black Truffle

Soft ricotta gnocchi coated in truffle butter with parmigiano reggiano and almond pangrattato.

Handmade Rigatoni with Stracciatella

A bright San Marzano tomato sauce with basil and creamy stracciatella.

Ravioli with Red Kuri Squash

Roast hazelnuts, citrus butter, crispy sage, pecorino, and black truffle enrich these autumnal ravioli.

Wagyu Beef Lasagna

Fresh pasta layered with Wagyu beef ragu, tomato, and ricotta, served with a light green leaf salad.

🥩 MAIN – FROM THE WOOD FIRED GRILL

Premium steaks, whole fish, and expertly grilled proteins prepared over wood fire for deep, smoky character and refined simplicity.

Wood-Grilled Steaks

Wagyu flat iron and Black Angus ribeye served with prosciutto-parmesan potato torta, ash-roasted onions, collard greens, and salmoriglio.

Chinook “King” Salmon

Served with rapini, Helmer’s Sieglinde potatoes, and a white wine citrus butter sauce.

Whole Branzino

Paired with lacinato kale and garlic-rosemary roasted potatoes.

Kurobuta Pork Chop

With soft polenta, apple-pear mostarda, and grilled broccolini.

Lemon & Garlic Marinated Chicken

Tagliolini pasta in a bright white wine, lemon, and herb sauce.

Lamb Rack from Alberta

Presented with gnocchi alla romana, grilled radicchio, and a rich red wine sauce.

🍽 MAIN COURSE / SECONDI

Hearty, classically inspired entrées designed around slow braises, pristine seafood, and deep, comforting flavours.

Veal Osso Buco

Braised Montreal veal shin with saffron risotto, tomato, white wine, and gremolata.

Veal Parmigiana

Buffalo mozzarella, grana padano, tomato, and basil over crisp, tender veal.

Roast Sea Scallops

Seared scallops with maitake mushrooms, roasted and puréed sunchoke, and balsamic.

Halibut from PEI

Calabrian sweet chili, cannellini beans, and salsa rossa create a vibrant seafood plate.

Panelle

Chickpea fritters served with fall vegetables in a brodo scented with Calabrian sweet chili and herbs.

🥗 SIDES / CONTORNI

Classic Italian sides and wood-grilled vegetables designed to complement any main dish with warmth, texture, and aromatic herbs.

Warm Marinated Olives

Herbs and aromatics infused into tender olives.

Sautéed Spinach

Lightly cooked spinach with a clean, savoury finish.

Whole Head of Slow-Cooked Garlic

Soft, sweet roasted garlic confited in olive oil.

Roasted Potatoes

Crisp potatoes with garlic and rosemary.

Wood-Grilled Broccolini

Charred broccolini with anchovy, rosemary, and chili.

Organic Farm Carrots

Herb-roasted carrots with olive oil.

Prosciutto & Parmesan Potato Torta

Layered, savoury potato cake with prosciutto and parmesan.

Grilled Portobello & Wild Mushrooms

A mix of earthy mushrooms grilled for deep flavour.

🍰 DESSERT

An elegant dessert lineup featuring rich Italian classics, seasonal fruits, and artisanal gelato.

Apple Tart

Pink Lady apples in an almond crust with vanilla gelato and warm brandy caramel.

Vanilla Rice Pudding (GF)

Creamy pudding with salted caramel rum sauce and poached pears.

Pavlova (GF)

Crisp meringue with berry-limoncello compote, lemon curd, and vanilla mascarpone.

Warm Valrhona Molten Chocolate Cake (GF)

Guanaja chocolate with pistachio gelato and a cocoa nib tuile.

Tiramisu

Espresso-rum soaked sponge with marsala mascarpone and chocolate flakes.

Sicilian Style Cannoli

Crisp shells filled with whipped ricotta, vanilla bean, and orange zest.

House-Made Gelato + Sorbetto

Rotating selection crafted from seasonal ingredients.

Selection of Cheeses

Gorgonzola, toma, pecorino, montasio, and parmigiano reggiano with poppy crackers, preserves, and roasted almonds.

Celebration Cake

Custom in-house cakes made to order.