L’Abattoir
L’Abattoir is offering up two ways for guests this year. Those seated in the main dining area will be served the full a la carte dinner including baked Pacific oysters with Burgundy truffle; juicy pork shoulder with boudin noir; or Pacific ling cod fillet with a crispy sesame crust.
Behind the bar, Shaun Layton will keep the party going with a combination of classic and specially designed cocktails.
For a more intimate experience, revellers can book a table for the evening in Vancouver’s newest premier private dining space with five-course dinner menu, specially designed by Chef Lee Cooper. Highlights include foie gras parfaits with brioche and cherry; roast ribeye with broccoli, peppercorns and marrow butter; and chocolate cremeaux with passion fruit and yogurt sorbet to sate that sweet tooth.
Tables in the private dining space can accommodate groups from 2-6 people, and reservations are available between 7:00 pm to 10:00 pm on New Year’s Eve. The $150-per-person price includes the five-course-course dinner and beverage parings and is inclusive of tax. Tickets must be pre-sold in advance, and there will be an automatic gratuity of 18 per cent added on the final bill. The menu is set, with no substitutions or special requests available and is not suitable for vegetarians. With only 50 seats available, these pre-sold dinner tickets will surely sell out quickly!
To reserve a table in the dining room or to book pre-sold tickets for the private dining room five course menu, please call 604.588.1701 or email events@labattoir.ca.
L’Abattoir 5 Course NYE Menu
$150 per person Seating in the private dining room
Parfait of foie gras with toasted brioche and cherry
Champagne Cocktail #2015
Local Mead, Ferrand 1840 Cognac, Kirsch, Aromatic bitters, Cremant sparkling
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Assiette of shellfish in a lobster nage
Pasta stuffed with Dungeness crab
Domain Charles Audoin ’11 Marsannay, Burgundy, France
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Slice of smoked duck
Crisp confit leg meat, berries
Jean-Paul Brun ’13 Bourgogne ‘Terres Dorees’, Burgundy, France
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Roast ribeye of beef
Broccoli, peppercorns, marrow butter
Chateau Le Puy ’09, Cotes de Francs, Bordeaux, France
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Chocolate cremeaux
Left Bank Restaurant and Bar
Celebrate the occasion with a special dinner menu designed by executive chef Spencer Watts. Also enjoy the live music courtesy of Pepper Really. Reserve today to avoid disappointment. Also open January 1, 2015 for brunch at 10:30am.
Appetizer
Roasted salsify & winter truffle veloute manchego crisp, chestnut cake or
Root vegetable terrine whipped goat cheese puree, cranberry foam or
Poached scallops saladred onion marmalade, pistachio, tangerine vinaigrette or
Crispy pork belly squash confit, spiced melon, ginger
Main Course
Chickpea panisse celeriac puree, chanterelle mushroom, syrah braised cabbage or
Maple brined arctic char truffle dashi broth , sticky rice croquette, chantrelles or
Beef medaillon foie gras duxelle, potato pave, herb jus or
Roasted lamb sirloin pomme puree, huckleberry, herb crumble, natural jus
Dessert
Dark chocolate & toasted almond ganache nougatine, mulled wine cherries or
Lemon mousse “old fashioned“ custard, brown butter short bread
$49 per person
751 Denman Street Vancouver BC
604-687-1418 info@leftbankvancouver.com
Blacktail
The night will feature everyday seating and menu service, with the addition of special cocktail features and the option of a seven-course tasting menu designed by Executive Chef Geoff Rogers. A complimentary glass of bubbly is provided.
The tasting menu will cost $100 per person, not including tax and gratuity, and entire table participation in the menu is required.
No tickets necessary, but reservations are strongly encouraged. The lounge will be open until 2am. 604-699-0249, or the website here.
Cibo
Stay & Play at Cibo, Uva and the Moda Hotel
A Deluxe Queen room for two in the Moda Hotel
Dinner for two at Cibo’s first dinner seating
Admission for two to Uva’s Belle Epoque NYE Soiree, starting at 9pm
Brunch for two, a-la-carte, on New Years Day at CIBO
All for only $349* per couple
Only 10 packages remaining. Reserve yours now
First Seating Menu
Buffalo Mozzarella
Preserved cherry tomatoes, bruschetta, prosciutto di San Daniele
—
Dungeness Crab
Fresh linguini, garlic, pickled chili, lemon, parsley
or
Bison Short Rib
Red wine braise, smashed root vegetables, horseradish
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Flourless Chocolate Cake
Creme fraiche
Second Seating Menu
Beef Carpaccio
Salsa Pepperoncino, celery hearts, parmigiano-reggiano
—
Buffalo Mozzarella
Preserved cherry tomatoes, bruschetta, prosciutto di San Daniele
—
Dungeness Crab
Linguini nero, garlic, parsley, pickled chili, lemon
—
Seared Scallop
Slow-cooked fennel, elderflower brown butter
or
Bison Short Rib
Red wine braise, smashed root vegetables, horseradish
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Lemon Tart Creme fraiche, Campari
Additions for both menus:
Oysters $16/half dozen;
Black winter truffle $25/five g portion;
Seared foie gras $25/30 g portion
– click here to reserve –
Celebrate New Year’s Eve at Dockside Restaurant with Brickhouse
This New Year’s Eve there will be live music in two rooms from Brickhouse and Wes Mackey and a sumptuous four-course menu created specially for the night.
To be part of this special evening, guests can choose between from two dinner seatings, or can purchase tickets to “Join the Party” after 9:00PM. Dinner reservations are available for an early seating from 5:30-7:00PM and from 7:00-8:30PM for the evening seating.
Wes Mackey will warm up the lounge with his mixture of blues and jazz from 5:30-9:00PM when Brickhouse take over music duties, rocking the restaurant with their award-winning funky R&B from 9:30PM until 1:00AM. And of course, the New Year will be rung in with bubbles and party favours at midnight!
Tickets for the four course dinner and party are $139.95 per person (tax and gratuity not include) and may be reserved by calling Dockside at 604-685-7070. “Join the Party” tickets are $34.95 each and can be purchased online at www.docksidevancouver.com. Guests who wish to “take the elevator home” at the end of the night are also able to access special rates at the Granville Island Hotel.
Amuse Bouche
Itsumo Tuna Tartar
Tamari soy, sesame & yuzu pearls
To Start
Squid Ink Gnocchi & Smoked Salmon
Capers, pickled radishes, dill beurre blanc
Roasted Beet Salad
Baby kale, pumpkin seeds, candied pecans, Okanagan goat cheese,
beet & apple gel
To Follow
Angus Beef Duo
Ancho & espresso roasted eye of rib, Red Wine Braised Cap,
pomme dauphinoise & asparagus , yam puree, sauce braisage
Grilled BC Halibut
Persimmon glazed, pomme dauphinoise, parsnip puree & asparagus
Grilled Beef Tenderloin Oscar
Crab béarnaise, pomme fondant, kale, asparagus
Dungeness Crab & Corn Cioppino
Saltspring island mussels, sockeye, halibut
Grilled Spring Salmon
Fingerling potatoes, shaved fennel & gala apple,
pickled beets, honey citrus vinaigrette
Mushroom & Mascarpone Ravioli
Kale, king oysters, ginger, mushroom cream
To Follow
Baked Fig & Frangipane Tart
Lemon mascarpone
Chocolate Buttermilk Panna Cotta
Macerated strawberries
For full event and menu details, visit www.docksidevancouver.com.
