Steak may be the star at C|Prime Modern Italian Steak & Wine, but this summer, it’s sharing the spotlight with fresh West Coast seafood, house-made pasta and beautifully seasonal ingredients.
Located inside Vancouver’s iconic Century Plaza Hotel, the downtown favourite has unveiled a new menu from Executive Chef Behshad Zolnasr that blends the indulgence of a classic steakhouse with the bright, ingredient-driven flavours of an Italian summer.
The refreshed menu celebrates the bounty of local farms, fishers and producers while staying true to C|Prime’s signature approach: elevated comfort food with plenty of wow factor.
To start, we’re eyeing the Wagyu Beef Carpaccio, layered with tonnato aioli, egg yolk gel, crispy capers, Parmesan and pickled shallots, alongside the luxurious Caviar & Murgella Burrata, where creamy burrata is paired with grilled asparagus, pea and basil purée, crispy pancetta and Osetra caviar, served with house-made brioche.
Pasta lovers have plenty to celebrate, too. New dishes include a decadent Lobster Fettuccine tossed with bisque cream, oven-dried tomatoes and squid ink pasta, rich Saffron Pappardelle with short rib ragù and truffle pecorino, spicy Paccheri alla Vodka with ‘nduja and stracciatella, and delicate Herb Ricotta Agnolotti with spring peas, asparagus and lemon butter.
For mains, the menu embraces the season with dishes like Halibut served with puttanesca sauce, fennel and herb salad, pine nuts and basil oil, a beautifully plated Heritage Chicken Breast with spring vegetables and pea purée, and a flavour-packed Lamb Roulade finished with mint and pistachio pesto.
Of course, no visit to C|Prime would be complete without steak.
The restaurant continues to showcase premium cuts sourced from some of North America’s finest producers, including Alberta’s Angus Reserve, Ontario’s Northern Gold, PEI’s Blue Dot Reserve, Manitoba’s True North and Australia’s King River Wagyu. Whether you’re craving a perfectly marbled ribeye, an elegant tenderloin or an impressive tomahawk to share, there’s a cut—and a side—to suit every appetite. Speaking of sides, don’t overlook the truffle mac and cheese, potato rösti, truffle fries or charred broccolini.
The restaurant is also introducing a special Father’s Day feature available June 19 to 21: a 12-ounce Dry-Aged Herb-Crusted Prime Rib served with creamy Parmesan polenta, heirloom carrots and truffle jus for $85 per person.
Whether you’re stopping in for a celebratory steak dinner, lingering over handmade pasta and wine, or simply looking for a sophisticated downtown dining destination, C|Prime’s new summer menu proves that steakhouse dining can feel just as fresh and vibrant as the season itself. —Noa Nichol
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