Daily Menu

Starters

Crab Cakes Made in-house from Canadian crab meat, lightly breaded and fried. Served with a chipotle aioli, herbed oil, and mountain gooseberry relish  14.00

 

Focaccia Warmed, savoury Italian flat bread from Pastry Chef, served with extra virgin olive oil & aged balsamic vinegar   6.50

 

Calamari Extra crispy and served with our house tzatziki and grilled lemon 15.00

 

Prosciutto Prawns  Grilled prosciutto-wrapped prawns, served with organic greens, fresh citrus vinaigrette, and pickled vegetables 15.00

 

Garlic Prawns Half a dozen prawns served in fresh garlic butter with a side of warmed focaccia 13.00

 

Tapas Platter (dinner only) An assortment of cured Italian meat, marinated fresh clams and mussels, arancini, house-pickled vegetables, hummus, pita, and Pastry Chef focaccia 24.00 Each extra person 12.00

 

Fresh Salt Spring Island Mussels 1 lb of steamed mussels served with a side of grilled Pastry Chef sourdough bread and your choice of sauce: pesto cream or spicy white wine butter sauce  21.00

 

Piatto di Fromaggio (dinner only) An assortment of artisan cheese served with fruit compote, house-pickled vegetables, and warm Pastry Chef sourdough 15.00

 

Arancini  Lightly breaded, goat cheese stuffed risotto balls, served with tomato basil sauce and Grana Padano  12.00

 

Bruschetta Fresh garlic, Roma tomato, and basil salsa served on crostini, with organic greens, and herb oil. Drizzled with balsamic reduction 10.00  add goat cheese 2.50

 

 

Soup

Chef’s daily creation, served with warm Pastry Chef focaccia

side 6.00  full 10.00

 

Salad

Artisan Greens  A medley of organic greens with freshly cut cucumber, carrot, and grape tomato, tossed in a citrus vinaigrette

side 6.50  full 13.00

 

Caesar Crisp romaine tossed in our house Caesar dressing, topped with crispy pancetta and herb crouton

side 7.00  full 14.00

 

Greek Fresh heirloom tomatoes, bell peppers, cucumber, kalamata olives, red onion, and feta cheese, tossed in an oregano red wine vinaigrette

side 7.00  full 14.00

 

Tabbouleh Quinoa, cucumber, tomato, celery, parsley, mint, lime juice, and olive oil

side 6.00  full 12.00

 

Caprese  Heirloom tomatoes, bocconcini, with herb oil, and balsamic reduction

13.00

 

Niçoise  A medley of organic greens, green beans, baby potatoes, Kalamata olives, grape tomatoes, hard boiled egg, seared Albacore Tuna, and crispy pancetta, with a Caesar vinaigrette

16.00

 

Spinach Fresh baby spinach, red onion, strawberries, and toasted almonds, tossed in a sweet poppy seed vinaigrette

side 7.00  full  14.00

 

Add BC free range chicken breast (6.5), baby shrimp (8.5), 4 prawns (6.5), 6 prawns (8.5), or 12 prawns (17) to make any salad a meal

 

Sandwiches (lunch only)

with your choice of salad, soup or fries.

 

Chicken Parmesan Lightly breaded fried chicken breast, with marinara sauce, friulano cheese, organic greens, tomato, and garlic aioli, on warm focaccia  16.00

 

Cimo Wrap Okanagan goat cheese, freshly cut Roma tomato, cucumber, and baby organic greens, with chipotle mayo, in a flour tortilla 11.00 Add BC free-range chicken or seared Albacore tuna 6.5

 

Prosciutto Wrap Grilled prosciutto, feta cheese, Roma tomato, cucumber, red onion, and baby organic greens, with arugula pesto mayo, in a flour tortilla  13.50

 

Tuna Sandwich Seared BC Albacore tuna, chopped pea shoots, fresh heirloom tomato, and red onion, with lemon caper aioli, on grilled Pastry Chef sourdough  16.00

 

Cimo Burger Mediterranean-spiced all beef patty, made in-house with local grass-fed beef, topped with crispy pancetta, organic greens, fresh heirloom tomato, red onion, friulano cheese, and roasted garlic mayo 15.00

 

Bistecca 8 oz local grass-fed west-coast-cut New York steak on warm focaccia, topped with bruschetta and balsamic reduction  18.00

 

Pasta

(in house made fresh every day)

 

Angel Hair Wild baby shrimp, freshly cut Roma tomatoes, garlic, and fresh basil  19.00

 

Penne Arrabiata Pan-roasted smashed garlic cloves, and hot chili-spiced tomato sauce 16.00

 

Spaghetti Carbonara Pancetta, garlic, green onion, egg yolk, cream, and Grana Padano cheese   21.00

 

Forest Mushroom Tagliolini Tagliolini pasta with fresh locally-foraged forest mushrooms, Italian pancetta, garlic, and sweet-peas, in a white wine cream sauce 21.00

 

Bison Gnocchi   Slow-braised local bison, in a rich and savoury tomato sauce, on gnocchi  19.00

 

Chorizo Penne  Spicy Italian sausage, pan-roasted smashed garlic cloves, in a chili-spiced tomato sauce 19.00

 

Aglio A Olio Angel hair pasta, with bell peppers, Kalamata olives, baby spinach, and fresh garlic, in a chili and garlic infused olive oil  18.00

 

Spaghetti Vongole Fresh B.C. manila clams, Roma tomato, and basil, in a white wine butter sauce  21.00

 

Ravioli of the Day The “best of the best”. Always changing: today’s Ravioli is described on the Daily Fresh Sheet  21.00

 

Pasta Special Chef’s daily creation, made fresh for both lunch and dinner  See Fresh Sheet for details

 

Pasta Starter In the mood for a half dish of pasta, and desire to taste the best in town? Try one of these starters! Chefs choice of pasta or the Ravioli of the day (dinner only)  See Fresh Sheet for details

 

Main Course

Tuscan Steak Tuscan-marinated 10 oz West Coast Cut Ribeye, served with fresh seasonal vegetables, roasted baby potatoes, lemon-truffle infused butter and grilled lemon   33.00

 

B.C. Albacore Tuna Pan seared rare, served with fresh seasonal vegetables, lemon-infused risotto cakes, fresh pea shoots, and mountain gooseberry relish 29.00

 

Seasonal Stuffed Chicken B.C. Free-range bone-in chicken breast, stuffed with Chef’s seasonal inspiration  28.00

 

Portabella Napoleon  Grilled B.C. portabella mushrooms, served with sweet-pea risotto, seasonal vegetables, and Provencal sauce  18.00

 

Boneless Short Rib Unbelievably tender 8-hour braised beef short rib served with a red wine and fresh herb demi, roasted baby potatoes and seasonal vegetables  29.00

 

Lamb Souvlaki Greek-marinated lamb skewers, served with freshly-made tabbouleh, seasonal vegetables, and garlic infused yogurt sauce  28.00

 

Cioppino Fresh manila clams, Salt Spring Island mussels, seasonal fresh seafood, bell peppers, and garlic, in a smoked-tomato and white wine broth  26.50

 

Veal Marsala  Canadian grass-fed veal topped with a creamy local forest mushroom marsala sauce, served with seasonal vegetables and pan-fried gnocchi  31.00

 

Bakery

Side Focaccia Freshly baked by the Pastry Chef 3.00

 

Extra Virgin Olive Oil and Balsamic Great for dipping   2.00

 

Garlic Bread  Artisan Italian sour dough bread from the Pastry Chef, brushed with a house-made parsley-garlic butter   3.00

 

Side Dishes

Mediterranean Fries (trans fat free) local potatoes, home cut and tossed with fresh rosemary   5.75

 

Roasted Garlic Mayo a perfect compliment to the Mediterranean fries 1.50

 

For extra kick!  add one of these to your pasta or salad

(BC free range) chicken   6.50

baby shrimp   8.50

chorizo sausage   5.00

½ dozen prawns 8.50

1 dozen prawns  17.00

 

Desserts

Please see our desserts menu.

 

GOOD FOR YOU AND THE EARTH

Here at Cimo, we are inspired by BC and local ingredients, we only use sea salt, free run eggs, free range chicken & freshly made pasta in house.  We are proud to be a green restaurant with 100% bio-degradable take out containers and garbage bags. We also recycle everything and compost kitchen waste for our earth and community.

While we do have straws, we will not automatically serve one with your beverage. Please let your server know if you require a drinking straw.

 

Thank you for dining with us!

 

  • Cake cutting fee of 1.00 per person up t0 a maximum of $20.
  • Vegetarian? Vegan? Keto? Celiac? Ask your server about options available for you. We try to accommodate customers with allergies, so please let your server know of any allergies you carry. Please be advised that cross-contamination may still occur despite our best efforts.

601 Victoria Street

Prince George, BC

V2L 2K3

250-564-7975

Monday to Thursday

Lunch 11:30am to 2pm

Dinner 5:00pm to Late

Friday and Saturday

Lunch 11:30am to 2pm

Dinner 5:00pm to Late