PR News
It has become a tradition for Vancouverites to shake off January’s overcast skies and leave the post-holiday blues behind by enjoying value priced experiences when “Dining Out”. Keeping with that tradition Raincity Grill, C Restaurant, nu restaurant + lounge will be offering three-course prix fixe dinner menus starting at $38 per person (Raincity Grill and C Restaurant), and $28 per person (nu restaurant + lounge). Wine pairings per course are available at an additional cost. Available during dinner hours (and lunch at nu restaurant + lounge) from Thursday, January 21st through to Sunday, January 31st head to www.kambolis.com for more booking information. Guests are encouraged to call today and book ahead to enjoy a memorable experience of “Dining Out” before the world arrives for the winter games.
RAINCITY MENU
$38 MENU
(wine pairings add $15)
APPETIZER
CONFIT SLOPING HILLS PORK BELLY, helmers’ farm potato puree, apple fondant, apple gastrique
wine pairing: Jackson Triggs Sauvignon Blanc
or
BEETROOT SALAD, north arm farms pickled beets, fraser valley walnut, apple, fennel with david woods’ salt spring island goat cheese
wine pairing: Sumac Gewurztraminer
or
WINTER SQUASH SOUP, fennel & birch syrup marmalade, agassiz hazelnut shortbread
wine pairing: See Ya Later Chardonnay
MAIN COURSE
ROASTED FRASER VALLEY CORNISH GAME HEN, fricassee of pear, walnuts and parsnip, soft polenta, thyme jus
wine pairing: La Frenz Viognier
or
‘100 MILE’ RAGU & TAGLIATELLE, sloping hills pork, pemberton meadows beef, soffritto, cheddar
wine pairing: Nk’Mip Merlot
or
ORGANIC OCEANS WILD SALMON, helmers’ farm potato gnocchi, rainbow chard and creamed celery, birch brown butter sauce
wine pairing: Inniskillin Pinot Noir
DESSERT
HAZELNUT + CHERRIES
hazelnut cake, butter powder, preserved cherries, mascarpone mousse
wine pairing: Black Muscat, Quady “Elysium”
or
PUMPKIN BRULEE
pumpkin ice cream, baked cinnamon meringue, ginger powder
wine pairing: Orange Muscat, Quady “Essensia”
$48 MENU
(wine pairings add $18)
APPETIZER
SEARED BAYNES SOUND SCALLOP, melted leek risotto, crosnes, music garlic emulsion
wine pairing: Kettle Valley Sauvignon Blanc
or
SEARED BC ALBACORE TUNA, heirloom vegetable barigoule, north arm farm jade radishes
wine pairing: Quails Gate Rosé
or
NICOLA VALLEY VENISON CARPACCIO, hannah brook farms watercress, pickled hon shimeji mushroom, horseradish snow, parmesan
wine pairing: Tantalus Riesling
MAIN COURSE
YARROW MEADOWS DUCK, pan roasted breast and confit leg, hazelnut spaetzle, braised red cabbage, pumpkin puree, blueberry jus
wine pairing: Joie PTG
or
BRAISED LAMB SHOULDER CHOP, organic green lentil cassoulet, caramelized fennel, wild and cultivated mushrooms, balsamic lamb jus
wine pairing: La Frenz Cabernet Sauvignon
or
ECO-TAGGED LING COD, dungeness crab, north arm farm orca bean & fennel ragu, shellfish emulsion
wine pairing: Blue Mountain Pinot Blanc
DESSERT
QUINCE TARTE TATIN
hannahbrook quince, roast apple ice cream, honey caramel
wine pairing: Quails Gate Optima L.H. Riesling
or
CHOCOLATE MOUSSE
walnut semifredo, raspberry powder, caramelized walnuts
wine pairing: Paradise Ranch L.H. Merlot
