Cioppino Restaurant and Cigar Bar has a brand new culinary team – and a brand new menu.
Newly-promoted executive chef Matt McClelland and chef de cuisine Robert Carter have revamped the Strip District restaurant’s dinner menu, and are focusing on modern takes on classic dishes.
New on the menu:
- Tuna Poke with heirloom tomato, avocado, corn tortilla
- Corn Chowder with local sweet corn, house-cured bacon, goat cheese gnudi
- Wild Mushroom Tart with wild mushrooms, goat cheese, micro greens
- Striped Bass with creamed corn, heirloom tomato, cilantro oil
- Tuna with chanterelle mushrooms, spicy Kimchi, sweet soy
- Swordfish with house-made cavatelli, heirloom tomato, patty pan squash
- New York Strip with pariesienne gnocchi, roasted mushroom, brown butter
- Pork Chop with cheddar chive mashed potato, corn cream and chorizo oil
- Rib Eye with potato gratin, honey-roasted carrot
- Veal Milanese, with saffron risotto, sauce romesco, gremolata
They’ll also begin to offer half-portions of their house-made pasta for lunch or dinner.
Cioppino Restauarnt & Cigar Bar (2350 Railroad St.)
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