$38 menu features small lot farms and local purveyors
Raincity Grill is offering patrons a chance to experience local dining at its best during Vancouver’s Dine Out event, from January 20th to February 5th. Executive Chef Robert Clark and Chef Jennifer Peters have created a three-course menu that highlights small lot farms, local purveyors and ingredients from BC’s very own backyard.
To start, choose between a fresh endive salad with shaved apples or Thiessens duck liver parfait with pear jelly and brioche toast. Second course is the option of wild BC Salmon with organic green lentils, braised celery and chard; or honey and horseradish glazed pork with pomme puree, savoy cabbage, carrots and turnips; or North Arm Farm risotto with roast sunchokes, soffritto, and parmesan. To finish, diners will be tempted by cranberry white chocolate semifreddo or hazelnut cake. Please see below for the full Dine Out menu for 2012.
For those who’d like to explore BC wine pairings, the set menu offers suggestions for each course with full wine pairings available at a price of $26. Sides and additions – such as local sustainable caviar and side-striped shrimp – will also be on offer for those feeling a little adventurous.
Reservations for Dine Out are now being accepted via phone at 604.685.7337 or via OpenTable. Raincity Grill is open for dinner from 5pm daily. For more information visit www.raincitygrill.com.
ABOUT RAINCITY GRILL
Since 1992, Raincity Grill has defined Pacific Northwest cuisine, showcasing the unique ingredients of our local waters and small-lot farms year round. Home of Canada’s premiere restaurant 100-Mile Menu and an award-winning Pacific Northwest wine list, Raincity Grill is dedicated to the bounty of our backyard.
First Course
ENDIVE SALAD
shaved apples, walnuts, fennel, apple cider vinaigrette
wine pairing: Jackson Triggs Sauvignon Blanc
‘THIESSENS’ DUCK LIVER PARFAIT
pear jelly, brioche toast
wine pairing: See Ya Later Riesling
Smoked Salmon Pate add 2 –
watercress, shallots, capers, brioche
Vancouver Island Manila Clams add 3 –
white wine broth, celery & chard
Second Course
WILD BC SALMON
organic green lentils, braised celery, chard
(add double smoked bacon 2 –)
(add local sustainable caviar add 7 –)
wine pairing: Nk’Mip Pinot Noir
HONEY & HORSERADISH GLAZED PORK
pomme puree, savoy cabbage, carrots & turnips, pork jus gras
wine pairing: Sumac Ridge Merlot
‘NORTH ARM FARM’ RISOTTO
roast sunchokes, soffritto, and parmesan
(with side stripe shrimp add 4 -)
wine pairing: Inniskillin Chardonnay
Eco-tagged Ling Cod add 3 –
side stripe shrimp risotto, fennel & watercress
8 oz Beef Ribeye add 7 –
potato rosti, onion brulee, port jus
Sides
Frites 5 –
Mushrooms 8 –
Cheese Course add 8.50
‘Farmhouse Cheese’ – choice of cheddar, caerphilly, or country blue
Third Course
CRANBERRY WHITE CHOCOLATE SEMIFREDDO
blueberry compote
wine pairing: Sumac Ridge Brut Rose
HAZELNUT CAKE
poached pear, marsala sabayon
wine pairing: Sumac Ridge ‘Pipe’
Chocolate Ganache Tart add 3 –
caramel sauce, chantilly, hazelnut macaroons
