HOW DO YOU SAY BARGAIN IN FRENCH? PRIX FIXE.
As cooler weather prevails, so too does classic cuisine at Le Gavroche. But classic takes on new meaning as Manuel Ferreira and Chef Rob Guest introduce their newest menu. Suckling pig has made its way to Le Gavroche Thursday evenings and Cassoulet is featured on Sundays; both at $35.00 for 3 courses. And take the decisions out of ordering wine by letting the well educated staff at “Le Gav” select the wine pairings for you. For more information or to make a reservation call 604-685-3924.
Diners at Le Gavroche return time and again for favourites such as Rack of Lamb and the famous Soufflé. For the adventurous palate dishes such as Escargots & Goat Cheese Parcel with Seared Frog Legs and Garlic cream or Venison Chop with Strawberry Ketchup and Chocolate Infused Demi have already become “must haves”. And though the menu may have changed the same casually elegant service and table side hospitality of Ferreira and his team remains the same. (full menu below).
Opened in 1978, Le Gavroche is one of Vancouver’s longest standing fine dining establishments, offering classical French cuisine in a relaxed, intimate atmosphere. The gently refurbished Victorian house (circa 1910’s) features views of the Coastal Mountains and Coal Harbour from the upstairs terrace and a cozy fireplace for those cold winter evenings. For more information, check out the website at www.legavroche.ca or call 604-685-3924. Le Gavroche is located at 1616 Alberni Street in Vancouver, BC.
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Sundays…3 Course Dinner Featuring Cassoulet
Thursdays…3 Course Dinner Featuring Roast Suckling Pig
$35.00
HORS D’OEUVRES
Roasted Quail, Chorizo Wild Rice Stuffed, Braised Cabbage, Red Wine Sauce $ 15
Bourgogne Rouge Albert Bichot 2007
Escargots & Goat Cheese Parcel, Seared Frog Legs, Garlic cream $ 16
Rully Chanson 2005
Beef Tartar, Pommes Frites, Cornichons, Prepared Tableside $15
Quinta Ferreira Rose 2006
Petit Pot of Duck Liver Pâte, Dried Fruit Crostini $14
Sandhill Rose 2008
Baked Elephant Garlic, Brie Cheese, Brioche Points $15
2 Bench Tinhorn Creek 2007
Fresh Oysters, Champagne Smoked Salmon Mignonette $14
Touraine Sauvignon Blanc Marionnet 2007
Steamed Honey Mussels, Manila Clams, Apple Cider, Leeks, Lemongrass $14
Viognier Domaine de Sérame 2004
SOUPES ET SALADES
Roasted Sweet Potato Soup, Duck Confit, Truffles $11
Rose Moulin de Gassac “Guilhem” 2007
Classic Caesar Salad Prepared Table Side $10
Pinot Gris Tinhorn Creek 2008
Butter Lettuce, Goat Cheese, Tomato, Olive Brioche $ 12
Sauvignon Blanc Sandhill 2008
Belgian Endive, Dried Apple, Stilton, Candied Walnut, Port Orange Vinaigrette $11
Riesling Dr. Loosen 2008
Chef’s Menu $35
Wines $25
Tasting Menu Wine Pairings
4-Courses $ 55. $ 30.
5-Courses $ 65. $ 35.
LES ENTREES
Lamb Rack, Mustard Crusted, Mint Gnocchi, Rosemary Garlic Jus $ 39
Château Rauze Lafargue 2003
Beef Tenderloin “Romeo & Juliette” Dungeness Crab Crust, Demi-Glace $ 30
Douro Quinta do Coa 2006
Duck Breast, Five Spice Duck Confit, “Panitos”, Roasted Fig, Port Reduction $ 29
Bourgogne Rouge Albert Bichot 2006
Pigs Trotters, Truffles, Sweetbreads, Lentils, Calvados Sauce $ 28
Merlot Tinhorn Creek 2006
Venison Chop, Strawberry Ketchup, Chocolate Infused Demi $ 32
Château Camarsac 2003
Sablefish, Cauliflower Crab Puree, Lemon Verbena Beurre Blanc $ 29
Viognier Van Westen 2005
Seared Scallops & Prawns, Forbidden Gizzard Rice, Roasted Tomato Vinaigrette $ 30
Chardonnay “Un-Oaked” Quinta Ferreira 2007
Fresh Lobster, Wilted Watercress, Grapefruit, White Beans, Mirin Sauce $ 45
Tasting Menu Add $ 10
Rully Chanson 2005
Hiramasa, Pomegranate Vanilla Sauce, Green Tomatoes $ 30
Touraine Sauvignon Blanc Marionnet 2007
Tagliatelle, Oven Dried Tomatoes, Nicoise Olives, White Beans, Chillies $19
Pinot Blanc Red Rooster 2008
