TOAST THE TAIL END OF THE SEASON
As British Columbia’s spot prawn season comes to a close for another year, Coal Harbour’s Tableau Bar Bistro is set to celebrate this truly local delicacy. On June 13th, from 6:00pm to 10:00pm, the restaurant will be offering a special Spot Prawn Chef’s Table menu created by Executive Chef Marc-André Choquette. To make this spot prawn fête even sweeter, guests will enjoy wine pairings for each course selected by resident Sommelier Alex Thornley.
Tableau Bar Bistro’s end of season Spot Prawn Chef’s Table menu includes:
Cocktail Reception & Canapés
spot prawn corn dogs and spot prawn gougère
Mionetto ‘Presto’ Prosecco Brut n/v ITA
First Course
truffle scented scallop and spot prawn terrine with pickled vegetables and toasted baguette
Landron Domaine de la Louvetrie Muscadet ’09 FRA
Second Course
open-faced spot prawn ravioli, grilled asparagus purée, tarragon marinated potatoes
Domaine de Beaurenard Cotes du Rhone Rose ’10 FRA
Third Course
spot prawn heads and sea urchin bisque, caramelized leeks, pernod saffron cream
Antinori Castello Della Sala ‘Cervaro’ ’06 ITA
Main Course
prosciutto wrapped rabbit leg stuffed with spot prawn mousse,
pomme mousseline, morels, fava beans and pea fricassée
Catherine & Pierre Breton ‘Avis de Vin Fort’ Cabernet Franc ’09 FRA
Sorbet
lemon sorbet
strawberry and pepper salad
Dessert
rhubarb cake with buttermilk ice cream
Chateau Loupiac Gaudiet ’06 FRA
Like the spot prawn season itself, seats to this dinner will be limited, open to just 18 guests. Ticket are $150 per person including tax and gratuity. Reservations can be made by phoning Tableau Bar Bistro directly at (604) 639-8692. For more information on Tableau Bar Bistro, please visit: www.tableaubarbistro.com.
ABOUT TABLEAU BAR BISTRO
Tableau Bar Bistro is located in Vancouver’s established Coal Harbour neighborhood next door to the Loden Hotel at 1181 Melville Street. The Franco Avignoni-designed room combines classic bistro brass and leather with marine-inspired accents and touches of pop art. Serving brunch, lunch, dinner and take-out, executive chef Marc-André Choquette’s (Chef MAC) French-inspired fare reinforces the restaurant’s mantra of: fresh, local meets bistro cool. Visit www.tableaubarbistro.com for more information.
