{"id":29056,"date":"2014-12-29T13:19:14","date_gmt":"2014-12-29T20:19:14","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=29056"},"modified":"2015-11-01T08:59:03","modified_gmt":"2015-11-01T15:59:03","slug":"a-few-options-to-celebrate-the-new-year-in-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/a-few-options-to-celebrate-the-new-year-in-vancouver\/","title":{"rendered":"A Few Options To Celebrate the New Year In Vancouver"},"content":{"rendered":"

L\u2019Abattoir\u00a0<\/strong><\/p>\n

L\u2019Abattoir<\/a> is offering up two ways for guests this year. Those seated in the\u00a0main dining area will be served\u00a0the\u00a0full 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.<\/p>\n

Behind the bar, Shaun Layton will keep the party going with a combination of classic and specially designed cocktails.<\/p>\n

For a more intimate experience, revellers can book a table for the evening in Vancouver\u2019s 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.<\/p>\n

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\u2019s 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!<\/p>\n

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<\/a>.<\/p>\n

L’Abattoir 5 Course NYE Menu<\/strong><\/p>\n

$150 per person\u00a0<\/strong>Seating in the private dining room<\/strong><\/p>\n

Parfait of foie gras with toasted brioche and cherry
\nChampagne Cocktail #2015
\nLocal Mead, Ferrand 1840 Cognac, Kirsch, Aromatic bitters, Cremant sparkling<\/em>
\n~
\nAssiette of shellfish in a lobster nage
\nPasta stuffed with Dungeness crab
\nDomain Charles Audoin ’11 Marsannay, Burgundy, France<\/em>
\n~
\nSlice of smoked duck
\nCrisp confit leg meat, berries
\nJean-Paul Brun ’13 Bourgogne ‘Terres Dorees’, Burgundy, France<\/em>
\n~
\nRoast ribeye of beef
\nBroccoli, peppercorns, marrow butter
\nChateau Le Puy ’09, Cotes de Francs, Bordeaux, France<\/em>
\n~
\nChocolate\u00a0cremeaux<\/p>\n

\"new<\/a><\/p>\n

Left Bank Restaurant and Bar<\/strong><\/p>\n

Celebrate the occasion with a special dinner menu designed by executive chef Spencer Watts. Also enjoy the live music courtesy of Pepper Really.<\/a> Reserve today to avoid disappointment.\u00a0Also open January 1, 2015 for brunch at 10:30am.<\/p>\n

Appetizer<\/strong>
\nRoasted salsify & winter truffle veloute manchego crisp, chestnut cake\u00a0or
\nRoot vegetable terrine whipped goat cheese puree, cranberry foam \u00a0or\u00a0<\/strong>
\nPoached scallops saladred onion marmalade, pistachio, tangerine vinaigrette\u00a0or\u00a0<\/strong>
\nCrispy pork belly squash confit, spiced melon, ginger\u00a0<\/strong>
\nMain Course\u00a0<\/strong>
\nChickpea panisse celeriac puree, chanterelle mushroom, syrah braised cabbage\u00a0or
\nMaple brined arctic char truffle dashi broth , sticky rice croquette, chantrelles\u00a0or
\nBeef medaillon foie gras duxelle, potato pave, herb jus\u00a0or\u00a0<\/strong>
\nRoasted lamb sirloin pomme puree, huckleberry, herb crumble, natural jus
\nDessert<\/strong>
\nDark chocolate & toasted almond ganache nougatine, mulled wine cherries\u00a0or
\nLemon mousse “old fashioned\u201c custard, brown butter short bread<\/p>\n

\u00a0<\/strong>$49 per person
\n751 Denman Street Vancouver BC
\n604-687-1418 info@leftbankvancouver.com<\/a><\/p>\n

\"Vancouver<\/a><\/p>\n

Blacktail<\/strong><\/p>\n

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\u00a0is provided.<\/p>\n

The tasting menu will cost $100 per person, not including tax and gratuity, and entire table participation in the menu is required.<\/p>\n

No tickets necessary, but reservations are strongly encouraged. The lounge will be open until 2am.\u00a0604-699-0249, \u00a0or the website here<\/strong><\/a>.<\/p>\n

\"Cibo<\/a><\/p>\n

Cibo<\/strong><\/p>\n

Stay & Play at Cibo, Uva and the Moda Hotel
\nA Deluxe Queen room for two in the Moda Hotel
\nDinner for two at Cibo’s first dinner seating
\nAdmission for two to Uva’s Belle Epoque NYE Soiree, starting at\u00a09pm
\nBrunch for two, a-la-carte, on New Years Day at CIBO<\/p>\n

All for only $349* per couple
\nOnly 10 packages remaining. Reserve yours now<\/a><\/p>\n

First Seating Menu<\/strong><\/p>\n

Buffalo Mozzarella
\nPreserved cherry tomatoes, bruschetta, prosciutto di San Daniele<\/em>
\n\u2014
\nDungeness Crab
\nFresh linguini, garlic, pickled chili, lemon, parsley\u00a0<\/em>
\nor
\nBison Short Rib
\nRed wine braise, smashed root vegetables, horseradish<\/em>
\n\u2014
\nFlourless Chocolate Cake
\nCreme fraiche\u00a0<\/em><\/p>\n

Second Seating Menu<\/strong><\/p>\n

Beef Carpaccio
\nSalsa Pepperoncino, celery hearts, parmigiano-reggiano\u00a0<\/em>
\n\u2014
\nBuffalo Mozzarella
\nPreserved cherry tomatoes, bruschetta, prosciutto di San Daniele\u00a0<\/em>
\n\u2014
\nDungeness Crab
\nLinguini nero, garlic, parsley, pickled chili, lemon\u00a0<\/em>
\n\u2014
\nSeared Scallop
\nSlow-cooked fennel, elderflower brown butter<\/em>
\nor
\nBison Short Rib
\nRed wine braise, smashed root vegetables, horseradish\u00a0<\/em>
\n–
\nLemon Tart Creme fraiche, Campari<\/em><\/p>\n

Additions for both menus:<\/em>
\nOysters $16\/half dozen;\u00a0<\/em>
\nBlack winter truffle $25\/five g portion;
\nSeared foie gras $25\/30 g portion<\/em>
\n– click here to reserve –<\/strong><\/a><\/p>\n

\"Vancouver<\/a><\/p>\n

Celebrate New Year\u2019s Eve at Dockside Restaurant with Brickhouse\u00a0<\/strong><\/p>\n

This New Year\u2019s Eve there will be\u00a0live music in two rooms from Brickhouse and Wes Mackey and a sumptuous four-course menu created specially for the night.<\/p>\n

To be part of this special evening, guests can choose between from two dinner seatings, or can purchase tickets to \u201cJoin the Party\u201d 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.<\/p>\n

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!<\/p>\n

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. \u201cJoin the Party\u201d tickets are $34.95 each and can be purchased online at www.docksidevancouver.com<\/a>. Guests who wish to \u201ctake the elevator home\u201d at the end of the night are also able to access special rates at the Granville Island Hotel.<\/p>\n

Amuse Bouche<\/strong>
\nItsumo Tuna Tartar
\nTamari soy, sesame & yuzu pearls
\nTo Start<\/strong>
\nSquid Ink Gnocchi & Smoked Salmon
\nCapers, pickled radishes, dill beurre blanc
\nRoasted Beet Salad
\nBaby kale, pumpkin seeds, candied pecans, Okanagan goat cheese,
\nbeet & apple gel
\nTo Follow<\/strong>
\nAngus Beef Duo
\nAncho & espresso roasted eye of rib, Red Wine Braised Cap,
\npomme dauphinoise & asparagus , yam puree, sauce braisage
\nGrilled BC Halibut
\nPersimmon glazed, pomme dauphinoise, parsnip puree & asparagus
\nGrilled Beef Tenderloin Oscar
\nCrab b\u00e9arnaise, pomme fondant, kale, asparagus
\nDungeness Crab & Corn Cioppino
\nSaltspring island mussels, sockeye, halibut
\nGrilled Spring Salmon
\nFingerling potatoes, shaved fennel & gala apple,
\npickled beets, honey citrus vinaigrette
\nMushroom & Mascarpone Ravioli
\nKale, king oysters, ginger, mushroom cream
\nTo Follow<\/strong>
\nBaked Fig & Frangipane Tart
\nLemon mascarpone
\nChocolate Buttermilk Panna Cotta
\nMacerated strawberries<\/p>\n

For full event and menu details, visit www.docksidevancouver.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019Abattoir\u00a0 L\u2019Abattoir is offering up two ways for guests this year. Those seated in the\u00a0main dining area will be served\u00a0the\u00a0full 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<\/p>\n","protected":false},"author":2,"featured_media":29059,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[6686,2264,4869,2874,7208,2882,6275,2943],"class_list":["post-29056","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-blacktail","tag-cibo-trattoria","tag-dockside","tag-dockside-restaurant","tag-featured","tag-labbatoir","tag-left-bank-restaurant-and-bar","tag-vancouver-new-year"],"acf":[],"yoast_head":"\nA Few Options To Celebrate the New Year In Vancouver - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Few Options To Celebrate the New Year In Vancouver\" \/>\n<meta property=\"og:description\" content=\"L\u2019Abattoir\u00a0 L\u2019Abattoir is offering up two ways for guests this year. 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