November 24, 2010 – January 5, 2011
Nothing will get you in the Christmas mood faster than a stroll through our lobby – now transformed into a festive forest of creatively decorated Christmas trees. The annual BC Children’s Hospital Foundation fundraiser is a must-see holiday highlight.
with YEW’s Famous Christmas Confection
Legendary baker and Four Seasons Hotel Vancouver alumni Gerhart Weitzel steps out of retirement to bake over 2,000 of the ultimate traditional Christmas cakes for his adoring fans. Weitzel’s stollen recipe, handed down through generations of master bakers, has been named the city’s best. Place orders for the $20 stollen by dropping into YEW or calling ahead. If you think you don’t like “Christmas cake” you haven’t tried our stollen – a holiday treat not to be missed!
Just in time for the holidays, YEW mixologist Justin Taylor has several sensational seasonal sippers. Topped with edible gold flakes, velvety Jack Frost packs a punch while the grapefruit hued St. Nick’s Gimlet is a refreshing yet complex fruity sipper. The Veranasi Milk Punch is a creamy chai tea dream and the ‘goes down smooth’ Christmas in Manhattan comes alive with Justin Taylor’s homemade nocino. Nocino, is a labour of love for Taylor who starts creating the complex blend of green walnuts, sugar, holiday spices and vodka in late June for holiday libations. Check out Justin’s Christmas in Manhattan featured in the December 3rd Globe and Mail.
The YEW restaurant + bar team, led by Executive Chef Ned Bell is putting together some delectable Holiday Menus for Christmas Eve, Christmas Day Brunch and Christmas Dinner.
Simplify your holiday gift giving with a YEW restaurant and bar gift card available for purchase online. One of the easiest ways to package our fresh flavours and legendary service and value. It’s the perfect gift for the foodie and luxury-lover on one’s list, and is available in any denomination.
Bring on the Bubble!
Back by popular demand, YEW kicks off 2012 with half off every bottle of bubble!
YEW is also offering a delicious and decadent six-course dinner menu for $95 (plus tax and gratuity) created by Executive Chef Ned Bell.
Whet your appetite with Procuitto-Wrapped Medjool Dates, pique your palate with Miso Soy Glazed Ahi Tuna Carpaccio and Caviar-Topped Ricotta Ravioli & Beurre Blanc. The meal crescendos with a selection of Roasted Scallops or Caesar Salad, finishing grandly with a choice of Organic Beef Tenderloin, Roasted Sablefish, Steelhead Salmon or Acorn Squash Risotto. Wrap up 2011 on a sweet note with one of Chef Bruno’s memorable desserts – Baked Alaska or ‘Gold’ ChocolateTart.
Open seating – reservations strongly recommended.
>> Full New Year’s Eve menu details here
As luck would have it, this year, New Year’s Day falls on a Wine Down Sunday – where every single bottle at YEW is fifty percent off.
Let the celebrating continue with a delicious brunch – either from our ‘to-die-for’ weekend brunch menu – or from our special New Year’s Brunch selection.
FOXY FRIDAYS
Foxy Fridays are all about having fun and feeling fabulous. Every Friday from 2:30pm until close come into YEW wearing pink (a little or a lot) and receive a chef’s creation appetizer on the house. YEW bartenders will also be shaking up pink lady cocktails at a special price for the occasion. Pink doesn’t discriminate! Ladies and gents are equally welcome.
See YEW Friday!
YEW restaurant + bar is set to become the city’s premier seafood restaurant, delivering exceptionally delicious cuisine, great wines, innovative cocktails and a fun, welcoming environment for guests — all wrapped in legendary Four Seasons service. Perched at treetop level in Four Seasons Hotel Vancouver, YEW’s chic space, communal table and bar make it the
perfect place to bring your social network.
