Mushroom & Truffle Dinner at CinCin Ristorante + Bar

In celebration of Chef Andrew Richardson’s cookbook launch, CinCin Ristorante will feature a stellar, truffle-intense dinner to coincide with the restaurant’s annual Mushroom & Truffle Festival. Luckily, I had the pleasure of tasting it last night so I can give you the full rundown on the tastiness that was this five-course meal!

Alex once told me that if a restaurant is offering a tasting menu, then you need to order it. This is where the restaurant sports it’s star dishes and provides an experience for your taste buds that you can’t come close to when ordering a single dish. During the five-course meal, I had to opt-out of the Carpineto wine pairings as I’m allergic, but they created a delicious blueberry mocktail for me. Below you will find the menu that includes seafood, pasta, lamb, beef, and sweets. My favorite dish of the evening was the 10-hour roasted rib-eye of beef. I can try to explain to you the subtly of the smoky flavors and the tenderness of the meat but you really just have to try it for yourself.

You can begin to indulge on Tuesday, November 15th, 2016 at CinCin Ristorante + Bar on Robson Street. Tickets are available for $225 per person plus taxes includes a personalized signed copy of the cookbook. Also to note, if you are gluten intolerant or have any dietary restrictions, feel free to give the restaurant a heads up as they are able to customize about 90% of their menu to accommodate your preferred diet.

Let’s dig in!

The Menu

Reception
Carpineto Spumante

Antipasti
Lobster from Nova Scotia cooked over fire
warm la ratte potato salad – Burgundy truffle
Farnito Chardonnay 2014

Primi
Semolina gnocchi ‘Romani’
parmesan – San Marzano tomato sauce – Burgundy truffle
Chianti Classico Riserva 1993 & Rosso di Montalcino 2013

Secondi
Wood-grilled Alberta lamb rack
salsify – truffled cannellini bean puree – Burgundy truffle
Vino Nobile Di Montepulciano Riserva 1996 & Brunello Di Montalcino 2010

Contorni
10-hour rib eye of beef – hung over the fire
Wild foraged fall mushrooms – shaved white truffle from Alba
Molin Vecchio 2001 & Poggio Sant’Enrico 2001

Dolci
Maple roasted apples and walnut praline
toasted brioche – smoked milk gelato
Farnito Vin Santo Del Chianti 1996

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