CINCIN MENU

STARTERS

wood fire roasted tomato soup – olive oil croutons and fresh basil, first pressed olive oil 15

parmesan soufflé – twice-cooked – spinach and fresh cream 18

burrata from puglia – bc peaches and heirloom tomatoes, venturi-shulze balsamic, arugula,
basil pistou – grilled red fife bread 21

golden + chioggia beet salad – smoked orange vinaigrette, whipped ricotta, pistachios, salad of young leaves 18

glorious organics green leaf salad – elderflower vinaigrette, edible blossoms, pickled cherries, grana padano 18

crispy fried humboldt flying squid – lemon and olive oil, chickpea and tahini, arugula and shaved fennel salad 18

wood grilled wild caught blue shrimp salad, summer greens, nocellara olives, grilled garlic scapes, burnt citrus vinaigrette 20

zucchini blossom fritti – montasio, goat cheese and grana padano, arugula and red radish 19

salumi misti – a seasonal selection of oyama meats charcuterie, pickled seasonal vegetables and grilled sourdough bread 23

PASTA + RISOTTO

also available as a main course

tagliatelle al ragù – 6 hour bolognese, veal and pork, pancetta and parmesan 17 / 24

casarecce with spicy chorizo sausage – tomato, chili, rosemary and parmesan 18 / 25

tortellini of side stripe shrimp and ricotta – nasturtium leaves, prawn biscotto sauce, pecorino al tartufo 19 / 29

wood grilled great bear scallops from fanny bay – linguine pomodoro, calabrian chili, garlic, lemon and fresh basil 24 / 36

organic acquerello carnaroli risotto – summer truffles, wild and cultivated mushrooms, fresh herbs, parmesan lace 18 / 28

farro lilies – rapini and spinach pistou, bottarga, paniyoor black pepper and nasturtium blossoms 18 / 28

MAINS

roasted chicken breast – lemon, cumin, garlic and nocellara olive, romesco sauce, spiced chickpeas and charred rapini 36

pacific halibut – sieglinde mashed potato with saffron, grilled summer squash, sugar snap peas, black olive tapenade 42

veal osso buco – braised montreal veal shin, white wine and tomato, saffron risotto, gremolata 46

FROM THE WOOD FIRED GRILL

whole branzino with grilled lemon – swiss chard, sieglinde potatoes, garlic, rosemary 45

albacore tuna – basil and olive oil, gigante beans, new zealand spinach, sicilian olives 33

alberta lamb rack – pea tip tendrils, string beans, farro verde risotto with english peas, natural jus 48

crisped fraser valley pork belly – grilled bc octopus, grilled sugar snap peas, hakurei turnips, heirloom carrots, maple vinegar, honey and dijon mustard vinaigrette 42

STEAKS

6 oz AAA alberta beef tenderloin 43

10 oz CAB rib eye 46

potatoes with prosciutto and parmesan – ash roasted onions, collard greens – salmoriglio

DESSERT

tiramisu – espresso and rum-soaked ladyfingers, coffee mascarpone cream 14

lemon olive oil cake – roasted apricots, pistachio cream, apricot sorbet 15

warm blueberry crostata – golden eagle farm blueberries, lemon thyme, elderflower caramel, vanilla bean ice cream 15

arborio rice pudding – caramelized peaches, golden oat crumble, muscovado whipped ganache 14

chocolate torte – dark chocolate cake, brandied cherries, manjari custard, hazelnut crunch, salted caramel ice cream 15

trio of house-made ice cream and sorbets – daily selection made with seasonal ingredients + garnishes 13

selection of cheeses – parmesan reggiano, gorgonzola, pecorino, montasio, toma served with toasted cranberry focaccia and marcona almonds 7 ea

Take Home Boxes

house-made chocolates 6 pieces 13.50

macarons 6 pieces 13.50

FOR THE TABLE

sea salt, thyme and garlic roast potatoes 8

warm marinated olives – aromatics and herbs 7

slow cooked whole head of garlic 7

wood grilled summer squash – olive oil and mint 8

roasted heirloom tri coloured baby carrots 9

potatoes with prosciutto and parmesan 9

wild and cultivated mushrooms, grilled portobella 9

– 3 years –