Sunday night family-style dinners at fraÎche
All the Joys of Family Dinners and No Dishes!
If you love gathering your brood together for a family feast but are less enthusiastic about the preparation and heaps of dishes, we’ve got a plan for you.
Sunday Night Dinners at Fraîche are an opportunity for family and friends to sit down, relax and enjoy a hearty, healthy meal together. Skip the shopping, cooking and cleaning and get right to the good stuff – a delicious dinner and quality time with the family.
The family-style dinner features three courses with a traditional entrée such as roast beef and a dessert creation made with your family in mind. The menu alternates to feature a variety of family favourites throughout the month.
Every other weekend: Traditional roast beef with Yorkshire pudding, red wine jus, and house-made horseradish cream.
Alternating weekends: Chef de Cuisine Carl Wilks selects the best from the butcher. The 3 course family style menu varies to include organic roasted chicken, leg of lamb or pork with crackling.
Price:$40 per person for adults.
$20 for kids 12 and under, who also get an entertaining goodie bag to help make dinner fun and relaxing for everyone.
Call 604.925.7595 to make reservations or visit our website to book online.
Renowned as one of West Vancouver’s most celebrated dining experiences Fraîche Restaurant offers food that celebrates the best of the west coast, steadfast service and inspiring panoramic views. The menu reflects Chef Dino Renaerts’ varied experience as one of Vancouver’s top chefs, while his sommelier training lends to an evolving wine selection paired to the menu and to great “by the glass” choices. Fraîche recently received Gold for Best North Shore dining in the 20th Annual Vancouver Magazine Restaurant Awards and was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute magazine.
Fraîche Restaurant
2240 Chippendale Road
West Vancouver
t: 604.925.7595
www.fraicherestaurant.ca
Food. Service. View. Wow!
Fine Dining at the PNE
There are still a few shows left at the PNE. The fabulous Steven Page, Cyndi Lauper and Trooper are all worth checking out. For $50 you can dine on Executive Chef John Earnshaw’s culinary delights and, which then includes reserved seating for the concert. Only 150 seats available per show!
The dinner began with some tasty bread and the service was spot on. Chef Earnshaw has has cooked for the Queen on ENgland and Prince Charls and has 25 years experience cooking around the world. He is the brain behind the execution of the food for the entire PNE. I hope to interview him to get the details on how he built the kitchens that operate around the PNE site.
If you’ve been through the fairgrounds and had your fill of corn dogs and mini donuts (don’t miss the Roaming Dragon Food Truck) and want to enjoy a concert in the bleachers, this is an experience worth booking.
Includes:
- 3 course meal, including soft drinks, coffee and tea
- Ability to listen to the artist sound check before the show begins
- Exclusive reserved seating for the Summer Night Concert at 8pm
Seating times are at 5pm, 6pm and 7pm. Guests are welcome to have dinner, go and enjoy the Fair and then return for the concert (wristbands will be provided and are required to enter the reserved seating).
Menu
Starter
Your choice of:
BC Salmon Cakes
Italian Flat Bread
Marinated Beef Carpaccio
Main Course
Your choice of:
Wild Mushroom Pie
Grilled Swordfish
Pepper Strip Loin
Dessert
Your choice of:
Berry Crumble
Stuffed Profiteroles
Panna Cotta
Menu items are subject to availability and may change without notice.
- Pricing includes applicable taxes.
- Does not include gate admission. Gate admission must be purchased at on-site ticket booths, online or at retailers.
- Alcoholic beverages are an additional charge.
- Gratuities are not included. For groups of 8 or more, an automatic 18% gratuity will be applied.
- Outside food and beverages are not allowed in restaurant.
- Reserved seating for concert is bleacher-style seating.
Pricing (per person, includes taxes):
Groups of 20 or more save 10%!
| Saturday, August 21: Kevin Costner & Modern West | $75 |
| Sunday, August 22: Terri Clark | $50 |
| Monday, August 23: Michael Bolton One World One Love Tour | $75 |
| Tuesday, August 24: Loverboy – 30th Anniversary | $50 |
| Wednesday, August 25: Huey Lewis and the News | $75 |
| Thursday, August 26: The Wayne Newton Show | $75 |
| Friday, August 27: Joan Jett and the Blackhearts | SOLD OUT |
| Saturday, August 28: Mariana’s Trench | SOLD OUT |
| Sunday, August 29: Spirit of the West | $50 |
| Monday, August 30: John Hiatt and the Combo & Los Lobos | SOLD OUT |
| Tuesday, August 31: Elvis Evening with Red Robinson | SOLD OUT |
| Wednesday, September 1: Jesse Cook | $50 |
| Thursday, September 2: Little River Band – 35th Anniversary | $50 |
| Friday, September 3: Cyndi Lauper- Memphis Blues Tour | SOLD OUT |
| Saturday, September 4: Steven Page | $50 |
| Sunday, September 5: The Road Hammers | $50 |
| Monday, September 6: Trooper – 35th Anniversary | $50 |
Call 604-251-7739 or email backstagebistro@pne.ca
One Hundred Days Opens!
Following six exhilarating days of deconstruction and mounting anticipation, pop-up restaurant concept One Hundred Days will open it’s doors tomorrow night for a preview of what promises to be 100 extraordinary nights!
Expectations are high and rising as the doors of One Hundred Days prepare to open! In a mere 24 hours, OPUS Hotel Vancouver will host a special media and VIP event before opening to the public for breakfast on Saturday morning. The past week has seen the incredible transformation from traditional French bistro to raw, unpredictable and urbane pop-up eatery.
” The concept of a moment-in-time restaurant arose out of my decision to close Elixir Bistro and develop a fresh and innovative world class restaurant, featuring a new international cuisine, to open in the first quarter of 2011. In true OPUS spirit, I decided to use the transition period between the old and new to do something completely unexpected and unique. The richly experiential, stripped back raw structure of One Hundred Days is in perfect keeping with the creativity and unpredictability that defines the OPUS Brand ” said John deC. Evans, President and CEO, OPUS Hotels.
The talented chefs at One Hundred Days will dish up a tantalizing menu of urban diner meets Mediterranean cuisine, all inspired by the art surrounding them. With choices such as Lobster and Prawn Popsicles and the Kick-Ass Burger, dinner at One Hundred Days is guaranteed to be a unique and adventurous experience!
The décor will be in a constant flux of change at the hands of local celebrity graffiti artist Vince Dumoulin. With the walls at the mercy of his artistic whims, you may think you are in a different restaurant from one week to the next.
One Hundred Days promises to be high energy and the most unexpected and thrilling dining experience to be found in Vancouver. Join us on our journey of 100 exciting adventures.
Mangia E Bevi, Zen and La Regalade partner for Fall Harvest Project
The Japanese, French and Italians Can All Get Along!!!
At 22nd and Marine Drive in West Vancouver, there are three great restaurants. Each one excellent in it’s own right. Not competing but complementing each other. Zen Japanese Restaurant pioneered this block in 1992, followed by La Régalade French Bistro in 2002. Mangia E Bevi Ristorante arrived on the scene in 2007. At all three, you will, more often than not, be greeted at the door by one of the owners. It’s a unique block on the North Shore.
Working together as Block 22 Restaurants, we will be conducting events as a group. Our first Block 22 event will be our Fall Harvest for Harvest Project. For the month of September, each restaurant will feature a 3-course menu for $35. For each one of these specials menus sold, the restaurants will donate $5 to Harvest Project in North Vancouver.
Harvest Project has been helping families and individuals in difficult situations on the North Shore since 1993.
Their motto is: “Extending a hand up, not a hand out”
What: Fall Harvest For Harvest Project
When: September 1 – 30, 2010
Where: Block 22 Restaurants – 22nd Street & Marine Drive, West Vancouver
Who: La Régalade French Bistro
Mangia E Bevi Ristorante
Zen Japanese Restaurant
What: Special 3-Course Menu featured at each restaurant for $35.
For each of these dinners sold the restaurants will donate $5 to Harvest Project.
Contact Information:
La Régalade French Bistro – Brigitte Raye
#103 – 2232 Marine Dr, West Vancouver, BC V7V 1L6
604 921-2228
laregaladebistro@hotmail.com
www.laregalade.com
Mangia E Bevi Ristorante – Doug Grisdale
2222 Marine Dr, West Vancouver, BC V7V 1L6
604 922-8333
info@mangiaebevi.ca
www.mangiaebevi.ca
Zen Japanese Restaurant – Jun Park
#101-2232 Marine Dr, West Vancouver, BC V7V 1L6
604 925-0667
Harvest Project – Wendy Hiebert
201 Bewicke Avenue, North Vancouver, BC V7M 3M7
604 983-9488
Harvest Project Profile
Since 1993, Harvest Project has been helping North Shore residents who are experiencing challenging life circumstances, through channeling the resources of the community to provide physical, emotional and spiritual support that empowers people to take positive steps forward in their lives. We provide one-on-one coaching and emotional support, free food and clothing, and referrals to other resources in the community.
Our client base is composed of single parents, recent immigrants, seniors, those experiencing temporary job loss, physical disabilities, mental health and addictions issues.
In everything that we do, we strive to “extend a hand up, not a hand out”. We hold our clients capable and believe that doing otherwise would be a disservice to our clients and our community.
We have 150 volunteers who come in on a weekly basis and contribute over 20,000 hours of service each year.
Harvest Project is located at 201 Bewicke Avenue in North Vancouver and is open five days a week (Tuesday to Friday, 10am to 4pm and Saturday, 10am to 2pm).
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 To Harvest Project
Insalata Di Pomodori E Prosciutto
Roma Tomatoes, Prosciutto and Fresh Mozzarella with Balsamic Reduction
Or
Minestrone Genovese
Classic Minestrone Soup
Or
Fagottino Di Fichi
Prosciutto Wrapped Fresh Figs, Stuffed with Blue Cheese and Baked in Phyllo
Osso Buco Di Parma
Braised Pork Osso Buco With Fennel, Leeks and White Wine-Tomato Sauce
Or
Guanciale Di Rombo Al Fresco
Fresh Halibut Cheeks Pan-Seared With Fresh Herbs, Lemon and Olive Oil
Or
Tagliolini Alla Retina
Tagliolini with Prawns, Asparagus, Fennel And Fresh Tomato Sauce
Crostata Di Pere
Warm Pear Tart Served With Vanilla Gelato
Or
Sorbetto
A Selection of Sorbets
“Extending A Hand Up, Not A Hand Out”
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 To Harvest Project
FISH SOUP WITH ROUILLE AND CHEESE
OR
HOME MADE PATE WITH CONDIMENTS
OR
SAUTED CALAMARI WITH LEMON, TOMATO AND OLIVES
PORK LOIN ON LENTILS, EGGPLANT CAVIAR
OR
CHICKEN FRICASSEE, FENNEL, CUMIN AND LEMON CONFIT
OR
BRAISED LAMB SHANK WITH SPICES
TARTE TATIN
OR
FLOATING ISLAND
OR
CRÈME CARAMEL
“Extending A Hand Up, Not A Hand Out”
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 to Harvest Project
1st and 2nd COURSES (Select Any Two )
SEAFOOD CEVICHE
orange yuzu marinated tender morsels of baja scallops, bc spot prawns,
cucumbers and oranges, served with taro root chips
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CRUNCHY DUO: a surf and turf combo
CRUNCHY BEEF and CRUNCHY SALMON
panko encrusted stuffed tender rib eye beef with a tangy sauce
and crispy egg crêpe stuffed with seasoned sockeye salmon, tomato curry ponzu
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PRAWN 3 WAYS: a selection of our 3 most popular creations
SEAFOOD BUTTER YAKI
teppan grilled prawns and scallops with lemon butter sauce
TAILS UP!
lightly fried marinated Japanese kisu fish stuffed with sweet prawn pâté
jumping into a pool of Japanese saikyo miso sauce
POPCORN SHRIMP ROLL
seaweed speckled popcorn shrimp with organic spring greens, marinated
vegetables rolled in a soy crêpe with sweet soy drizzle
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JUMBO EBI COCKTAIL
4 pieces of jumbo breaded prawns served with tangy tomato pesto dipping sauce
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ALASKAN ROLL
mango california roll topped with avocado and alaskan wild sockeye salmon
3rd COURSE (Select One)
SIGNATURE SUSHI
a selection of our original rolls and nigiri sushi
CHEF’S SELECTION SASHIMI
premium cuts of the freshest fish of the day
QUALICUM BAY SCALLOP MOTOYAKI
qualicum bay scallop, sauteed vegetables with creamy sauce baked in the shell
with citrus organic salad
“Extending A Hand Up, Not A Hand
Pastis – Cuisine d’Été closes with end-of-summer flavours from Auvergne and Gascony
Join us August 26 through September 22 as Bistro Pastis concludes its culinary ramble through France in the Auvergne and Gascony. The Massif Central, the rugged terrain of central France, informs the flavours of this region. Here are fast flowing streams fed by the Alps and sparse hills where sheep graze. Flavours here are big, bold and rustic. Look for Trout, succulent Lamb and Duck Confit. The dinner, like the season, ends with a touch of sweetness as you linger over a final digestif and relish the last of the red wine-marinated strawberries. As our summer draws to a close, you’ll be left with many happy memories of your virtual culinary tour through France and its Cuisine d’ Été.
Reservations are always a good idea and can be made by calling:
604-731- 5020 or online at www.bistropastis.com
Cuisine d’Été closes with end-of-summer flavours
from Auvergne and Gascony
Join us August 26 through September 22 as Bistro Pastis concludes its culinary ramble through France in the Auvergne and Gascony. The Massif Central, the rugged terrain of central France, informs the flavours of this region. Here are fast flowing streams fed by the Alps and sparse hills where sheep graze. Flavours here are big, bold and rustic. Look for Trout, succulent Lamb and Duck Confit. The dinner, like the season, ends with a touch of sweetness as you linger over a final digestif and relish the last of the red wine-marinated strawberries. As our summer draws to a close, you’ll be left with many happy memories of your virtual culinary tour through France and its Cuisine d’ Été.
Reservations are always a good idea and can be made by calling:
604-731- 5020 or online at www.bistropastis.com
Menu Auvergne/Gascoigne
Soupe d’ Ortie et de Pomme de Terre
Parsley and Potato Soup
or
Terrine de Roquefort
Roquefort Terrine, Watercress and Frisée Salad
Olive and Citrus Vinaigrette
or
Tartare de Saumon aux Lentilles Dupuy
Salmon Tartar, Lentils Dupuy
************
Truite Comme en Sare
Sauteed Trout, Leek and Bacon Râgout
Warm Red Wine Vinaigrette
or
Roulade d’Agneau à la Gasconnaise
Lamb Sirloin Stuffed with Anchovy, Garlic and Thyme
Gratin Dauphinois, Lamb Jus
or
Râgout de Confit de Canard
Duck Leg Râgout, Green Olives and Eggplant
Thyme and Tomato Jus
************
Meringue au Citron
Lemon Meringue Bomb, Gd Marnier Mousse
Black Currant Sauce
or
Les Fraises aux Vins Rouges
Fresh Strawberries, Peppercorn and Red Wine
Lemon and Thyme Sorbet
$35.00
Bistro Pastis
2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com
