$38 menu features local and sustainable seafood for a steal
Vancouver, January 19, 2012 – C Restaurant is offering guests a chance to experience fine dining for a fraction during Vancouver’s Dine Out event from January 20th to February 5th. Executive Chef Robert Clark and Chef de Cuisine Lee Humphries have created not just three, but four dishes for the $38 tasting menu. Highlighting the best of BC and a commitment to sustainable practices, C’s menu for dine out will offer the restaurant’s fine-dining experience at an incredible price point.
To start, enjoy a pickled North Arm Farms beet panzanella salad with harissa dressing and shaved ricotta salata. For the second course, seared albacore tuna with winter minestrone and pistou, followed by a third course of seared Lake Babine salmon with spiced squash and glazed brussels sprouts with anchovy tapenade. Dinner is capped off with spiced chocolate pudding, crisp caramel puffed rice and vanilla chantilly.
For those who’d like to explore outside the set menu, a number of sides, supplements and additional courses are available. Please see below for the full Dine Out menu.
Reservations for Dine Out are now being accepted via phone at 604.681.1164 or via OpenTable. C Restaurant is open for dinner from 5pm daily. For more information visit www.crestaurant.com.
ABOUT C RESTAURANT
We believe the “C” experience begins with actively sourcing the best local ingredients produced in harmony with our commitment to fostering sustainable farming practice & advocacy. C is devoted to serving sustainable seafood from local waters and ingredients that are distinctive and homegrown. As the founding restaurant in the Vancouver Aquarium’s Ocean Wise Program, Executive Chef Robert Clark has deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is of the highest quality while respecting environmental sensitivities.
C Dine Out Menu 2012
1st course
Pickled North Arm Farms Beet Panzanella Salad with Harissa Dressing and Shaved Ricotta Salata
Add shaved Iberico ham ($6.00)
Or Supplement
Sautéed Spot Prawns with Kale, Lime, Chili and Romesco Sauce (10.00)
Additional Course
Pan Seared Foie Gras with Ginger Soda, Toasted Brioche and Cranberry Chutney ($15.00)
2nd Course
Seared Albacore Tuna with Winter Minestrone and Pistou, Crisp Basil
Add Shaved Burgundy truffles ($10.00)
Or Supplement
Lemon Risotto with Poached Lobster and Cognac Cream (additional $12.00)
With Alba Truffles (47.00)
Main Course
Seared Lake Babine Salmon with Spiced Squash, Glazed Brussel Sprouts with Anchovy Tapenade
Add salmon caviar ($6.00)
Or supplement
Roast Beef Tenderloin with walnut Polenta, Confit Portobello Mushrooms and Tarragon Butter ($15.00)
Add spot prawns ($6.00)
Additional Course
Castle Blue with Local Honey, Spiced Nuts and Saffron Poached Pears ($8.00)
Dessert
Spiced Chocolate Pudding with Crisp Caramel Puffed Rice and Vanilla Chantilly
Sides
Roasted North arm veg ($6.00)
French Fries with Truffle emulsion ($6.00)
Pomme Puree ($6.00)
Sautéed Mushrooms with Sherry Vinegar and Soft Herbs ($6.00)
Soft Whipped Polenta ($6.00)
Lobster Poutine with Shave Parmesan Truffle and Foie Gras (25.00)
Almond Brussel Sprouts($6.00)
