DINE AROUND & STAY in Town Gala Launch Event
Tickets only $65 + taxes & fees
Thursday, January 16, 2020 | 5:00-7:30 p.m. | Victoria Conference Centre
Dine Around In Town
Enjoy an evening of culinary delights from the most talented chefs in Victoria. Taste samples from over 50+ restaurants and wine and beer from BC VQA Wineries and BC’s finest craft breweries. This event kicks off Dine Around & Stay in Town – Victoria’s premiere culinary festival taking place January 17 to February 2, 2020. Tickets available online through Ticket Rocket now!
DestinationGreaterVictoria.com/DineAround
$40 1ST COURSE / APPETIZER
$20 1ST COURSE / APPETIZER
with Local Craft beer and BC VQA wine suggestions
with Local Craft beer and BC VQA wine suggestions
Pickled Gold Beets
Westcoast Chowder
Orange tarragon goat cheese, watercress salad
Creamy seafood chowder with clams, mussels, calamari, smoked salmon, shrimp
Howling Bluff Sauvignon Blanc Semillon Hoyne Pilsner
Crab Bisque
Mushroom Ragout
Peppered tomato-based bisque with real crab topped with Guinness cream
Shallot & herb infused beurre rouge, soft poached egg & sourdough toast
Burrowing Owl Chardonnay Driftwood Fat Tug IPA
Haywire Pinot Noir Hoyne Dark Matter
2ND COURSE / MAIN
2ND COURSE / MAIN
Steak & Guinness Stew
Apple Cider Glazed Pork Tenderloin
Tender beef braised in Guinness with creamy mashed potatoes and vegetables served with housemade Irish soda bread
Sage cheddar mashed potatoes, honey glazed carrots, Red wine & sage jus Fitzpatrick Lookout Riesling Phillips Blue Buck
Wayne Gretzky Estates Cabernet Sauvignon Syrah Lighthouse Race Rock Amber Ale
Halibut & Chips Local Seafood Pomodoro Albacore tuna, salmon and rock snapper meatballs & hand cut pasta In a rustic roasted sweet pepper, orange, fennel, tomato sauce
Robert Service Stone Fired Ale batter, served with fries, house-made tartar sauce and coleslaw Gray Monk Riesling Robert Service Stone Fired Scottish Ale
Sandhill Sangiovese Driftwood New Growth
3RD COURSE / DESSERT
3RD COURSE / DESSERT
Sticky Toffee Pudding
Caramel Apple Crumble
Date & maple cake, Irish whiskey toffee sauce, vanilla bean ice cream, chocolate shavings
Vanilla bean Ice cream Hillside Estate GewĂźrztraminer
White Chocolate Panna Cotta Blueberry shortbread
Guinness Chocolate Brownie Our signature brownie topped with vanilla bean ice cream, Irish whiskey toffee sauce, chocolate fudge sauce, toasted pistachios
Unsworth Charme De L'ile
Prospect Winery Admiral Shorts Tawny Port Hoyne Finnegans Irish Stout
Vis-a-vis 250-590-7424 or tprice@vicpubco.ca
Irish Times Pub 250-383-7775 or plilly@vicpubco.ca
DINE AROUND @ THE LIVET $30 MENU First Course - Choice of: PEANUT SOBA NOODLES
Chilled buckwheat noodles, peanut curry, garlic peanuts, julienne vegetables Suggested wine pairing: Tightrope Pinot Gris $10 / 5oz
GOMAE SALAD
Steamed kale, sesame dressing, shiitake, bonito, cured egg yolk, chili oil Suggested wine pairing: Seven Directions Rose $12 / 5oz
AUNTIE MAY’S DRUNKEN RIBS #2
Soy braised ribs, single malt whisky teriyaki, tamari almonds Suggested wine pairing: Phillips Pilsner $6.25 / 12oz
Second Course - Choice of: #201–804 Broughton Street (across from the Royal Theatre) Reservations through OpenTable
SPICY MAPO TOFU
Sichuan style, braised tofu in spices, grilled eggplant, chives, steamed rice Suggested wine pairing: Tinhorn Creek Gewurztraminer $10 / 5oz
KIMCHI FRIED CHICKEN
Sweet & spicy gochujang sauce, pureed kimchi, Island Brine Co. pickle Suggested wine pairing: Phillips Pilsner $6.25 / 12oz
778.265.3033 thelivet.ca
DUCK CONFIT SOUP DUMPLINGS
Duck confit dumpling with duck broth inside, chili oil with chili crisp Suggested wine pairing: Hillside Syrah $10 / 5oz
Dessert Course - Choice of: REESE PUFF CRÈME BRÛLÉ Suggested wine pairing: Black Sage Vineyards Pipe $10 / 2oz
CHOCOLATE PATÊ Suggested wine pairing: Whistler Late Harvest Chardonnay $10 / 2oz
Dine Around Victoria 2020
♥
$40 Menu
1st Course mussels & grilled bread or winter greens
stage.
2nd Course coq au vin & pommes pure or sole meuniere & riz pilaf 3rd Course apple cake
$50 Menu
1st Course foie gras, burnt bread & compote or gravlax & eggs 2nd Course hanger steak, bordelaise & duck fat fries or rabbit gnocchi 3rd Course u urse chocolate at te
.ccoomm e gebbaarr.. 222222ee a staaggeewwii3n3n8e888s--tt4o4onnee AAvv t s 00--GGllaadd 5 5 22 30077 3
sst
11
$ 2020 CHOICE OF APPETIZER SOUP OF THE DAY please ask your server
CRAB CROSTINI Baked crostini with a mix of crab meat, diced peppers, parsley, chives and a squeeze of lime juice topped with Parmesan and a few drops of hot sauce
FETA MINT CUCUMBER SALAD Prepared sliced cucumber and diced red onion tossed in a pepper seasoned white wine vinegar & olive oil dressing with chopped mint Suggested BC VQA Wine – Therapy Vineyards Pinot Gris glass - $9 1/2ltr. - $25 Suggested BC Craft Beer – Hoyne Brewery Hoyner Pilsner glass - $3.60 Pint $6.95
D INE A ROUND 0 3 U N ME CHOICE OF ENTREE HALIBUT & CHIPS
One Piece flash fried halibut filet with our house beer batter served with sides of coleslaw and tartar sauce and home cut fries Suggested BC VQA Wine – Sauvignon Blanc glass -$8 1/2ltr. - $22 Suggested BC Craft Beer – Phillips Brewery Blue Buck Ale glass $3.60 Pint $6.95
CHOICE OF DESSERT RASPBERRY PANNA COTTA HOUSE MADE BROWNIE Belgian Chocolate Ganache and Hazelnuts
CHOICE OF ENTREE SHEPHERD’S PIE Sautéed seasoned lamb with onion, mushrooms, corn and carrots topped with herb mashed potato Suggested BC VQA Wine – See Ya later Unleashed Pinot Noir glass - $11 1/2ltr. - $30 Suggested BC Craft Beer – Russell Brewery Blood Alley Bitter glass $3.60 Pint $6.95
CHICKEN PARMESAN Crisp panko breaded chicken breast topped with our house marinara sauce, Swiss cheese and parmesan served on a bed of alfredo linguine with a side garlic toast Suggested BC VQA Wine – Therapy Vineyards Pinot Gris glass -$9 1/2ltr. - $25 Suggested BC Craft Beer – Hoyne Brewery Dark Matter glass $3.60 Pint $6.95
(prices do not include applicable taxes)
Cozy Atmosphere, Great Food, Friendly Helpful Staff & 12 DRAFT BEERS ON TAP! www.smugglerscovepub.com
2581 Penrhyn St. Victoria • 250-477-2688 Cadboro Bay Village • Pub Open Daily: Mon-Thu: 11:00am - 11:30 pm / Fri -Sun: 11:00 am - Midnight
FIRST COURSE
9LVLW
10ACRES.CA
10 ACRES FARM TURKEY CARNITAS TACO
10 ACRES FARM BEETS
$30 SET MENU
FRQȴW OHJ $FUHV )DUP VDOVD YHUGH SLFNOHG UHG RQLRQV
VPRNHG \RJXUW GXNNDK DUXJXOD
DOWNTOWN VICTORIA 620 HUMBOLDT STREET
SUSHI ROLL
PXVWDUG KRXVH FKXWQH\ FURVWLQL
PASTA COURSE
SECOND COURSE
)UHVK KRXVH PDGH +6
CHUCK BURGER JUX\HUH FKHHVH KRXVH VDXFH UHG RQLRQ OHWWXFH EDFRQ IULHV
FRIED CHICKEN
COBBLE HILL LAMB LEG +6
SOOKE TROUT +3
OHPRQ DQFKRY\ SDQHJUDWWDWR ROLYHV SROHQWD EUDLVHG JUHHQV
FKLFNSHDV JUHHQ RQLRQV ZLQWHU VTXDVK FXUU\
STUFFED PASTA $FUHV )DUP SXUSOH SRWDWRHV ULFRWWD ZLQH SRWDWR EURGR OHHNV
TAGLIATELLE DPDWULFLDQD IUHVK PR]DUHOOD
THIRD COURSE
FIRST COURSE
CHEESECAKE
$30 SET MENU DOWNTOWN VICTORIA 611 COURTNEY STREET
10 ACRES FARM SOUP
B.F.C +2
EDFRQ FURXWRQV IHQQHO RLO FULVS\ VKDOORWV
%LVWUR )ULHG &KLFNHQ VSLF\ VDXFH PDULWLPH VDXFH YLQHJDU FROHVODZ
10 ACRES FARM BEETS
FRIED HUMBOLDT SQUID +3
VPRNHG \RJXUW GXNNDK DUXJXOD
WRJDUDVKL JUHHQ RQLRQV KRLVLQ FKLOL JLQJHU
COBBLE HILL LAMB KEBAB +3 PLQW FKXWQH\ SLFNOHG UHG RQLRQ
SECOND COURSE
THIRD COURSE
OUR BISTRO ¼ ROTISSERIE CHICKEN
MUSHROOM TART
CHEESECAKE
$FUHV )DUP YHJHWDEOHV MXV SRWDWR ZHGJHV FROHVODZ
JUDQD SDGDQR JDUOLF EXWWHU VKHUU\ KHUE VDODG
CRÈME BRÛLÉE
SOOKE TROUT
COBBLE HILL LAMB KEBAB +6
ZKLWH EHDQV FHOHULDF SXU«H NDOH FKLPL FKXUUL ODUGRQ
KRXVH PDGH EDUOLF EXWWHU QDDQ SLFNOHG UHG RQLRQ PLQW FKXWQH\ WXUPHULF SRWDWRHV
BERRYMAN'S FARM SMOKED PORK LOIN +3 $FUHV )DUP YHJHWDEOHV MXV JUDWLQ SRWDWR
SORBET OR ICE CREAM Larger Parties: 18% gratuity on parties of 8 or more. Allergy Alert: Please inform your server of any food allergies.
CRÈME BRÛLÉE SORBET OR ICE CREAM Larger Parties: 18% gratuity on parties of 8 or more. Allergy Alert: Please inform your server of any food allergies.
10 ACRES PORK TERRINE + CHICKEN LIVER PATE
WHPSXUD SUDZQ UROO RU YHJHWDEOH UROO
PDVK SRWDWRHV VDXW«HG JUHHQV YLQHJDU FROHVODZ JUDY\
DINE AROUND - SMALL PLATES MENUS
PLATES • PATIO • PEOPLE
DINNER $30
DINNER $40
C H OOS E 3 DIS H E S :
C H OOSE 3 DI SH ES:
Deep Fried Sushi, torched albacore tuna, sambal mayo, shiso, wasabi caviar
Deep Fried Sushi, torched albacore tuna, sambal mayo, shiso, wasabi caviar
Squash Soup, spiced seeds
Prawn & Smoked Salmon Okonomiyaki, karaage prawn head, togarashi mayo
Organic Greens, soy onion dressing, fried potato strings
Spicy Miso Soup, pork, shiitake, burdock
Soft Omelet, shiitake, sesame ginger soy glaze, gochujang ketchup
Cashew Scotch Egg, salsa verde
Gochujang Chicken Breast, crispy garlic potatoes, green beans
Gnocchi, truffle yolk emulsion, celeriac pureé, parmesan Rendang Style Beef Belly, quick braised cabbage, coconut crumb
BBQ Sambal Skate on banana leaf, xo sauce, jicama slaw
Flank Steak, charcoal grilled, yuzu kosho, pickled vegetables
DESSERT
BBQ Sambal Skate on banana leaf, xo sauce, jicama slaw
C H OOS E 1 DI S H :
Brownie, coffee crémeux, black currant
DESSERT
Bourbon Milk Chocolate Pot de Crème, cocoa nib tonka bean caramel
C H OOSE 1 DI SH :
Brownie, coffee crémeux, black currant
Black Sesame Bar, apricot mousse, hazelnut milk chocolate
Bourbon Milk Chocolate Pot de Crème, cocoa nib tonka bean caramel
BC VQA WINE & CRAFT BEER PAIRINGS
BREAKFAST HAPPY HOUR DINNER SMALL PLATES BRUNCH
Inn at Laurel Point 680 Montreal St aurarestaurant.ca @aurayyj • #EatAtAura
Black Sesame Bar, apricot mousse, hazelnut milk chocolate
Charme de L’Ile Rosé, NV, Unsworth, Vancouver Island, BC
5oz
12
Riesling, Tantalus, 2018, Kelowna, BC
3oz 6oz 9oz
7 14 20
Category 12, Cacao Nib Espresso Stout (6.4%, Victoria, BC)
14oz
7
Hoyne Brewing, Hoyner Pilsner (5.5%, Victoria, BC)
14oz
BC VQA WINE & CRAFT BEER PAIRINGS Charme de L’Ile Rosé, NV, Unsworth, Vancouver Island, BC
5oz
12
Riesling, Tantalus, 2018, Kelowna, BC
3oz 6oz 9oz
7 14 20
Category 12, Cacao Nib Espresso Stout (6.4%, Victoria, BC)
14oz
7
Hoyne Brewing, Hoyne Pilsner (5.5%, Victoria, BC)
14oz
7
7
IF YOU’RE
LOOKING
FOR GREAT VIEWS AND
GREAT FOOD, YOUR TABLE’S
DINE AROUND VICTORIA
$40 MENU
Pair each dish below with the perfect glass of wine or beer.
STARTERS SPINACH & ARTICHOKE DIP
V
MEDITERRANEAN GOAT CHEESE PLATTER ASIAN CHICKEN BITES
MAINS GINGER GLAZED SALMON GRILLED SIRLOIN
GF
LOBSTER & PRAWN VERMICELLI PORTOBELLO MUSHROOM CHICKEN WAGYU BEEF MEATLOAF
DESSERTS (1/2 SERVING)
WHITE CHOCOLATE CHEESECAKE GANACHE TORTE
GF
V Vegetarian | GF Gluten Friendly
$30 MENU ALSO AVAILABLE
TWO LOCATIONS TO ENJOY DINE AROUND Millstream Village 2401 Millstream Rd, Langford, BC For reservations (250) 391-5016 or Book online
Inner Harbour 812 Wharf St, Victoria, BC For reservations (250) 381-2244 or Book online WWW.MILESTONESRESTAURANTS.COM
V
Dine Ar ound
2020 Fe
Jan 17 TH -
b 2 ND, 20
20
bluecrab.ca 146 KINGSTON STREET • 250-360-1211
Welcome to Dine Around!
Why not start off with a featured local pairing? Bubbles - Haywire Rose 375ml bottle
Eric is the author of 8 cookbooks and has been the food writer for the Times Colonist since 1997.
Wine - Hillside Pinot Gris
Beer - Hoyne Vienna Lager Cocktail- Bittersweet Symphony Stillhead Gin, lime juice, simple syrup, cucumber & mint, Sparkmouth Cucumber Mint Tonic
APPETIZER
$40 MENU Manhattan Chowder - Pacific white fish, prawns, mussels & potatoes in a tomato base with garlic crouton Caesar Salad - Romaine tossed with our house caesar dressing, asiago, garlic croutons, bacon Organic Greens (GF) - Organic greens, toasted walnuts, dried cranberries, St. Clair blue cheese and vinaigrette
$50 MENU Caprese Salad (GF) - Natural Pastures buffalo mozzarella, tomatoes, arugula, balsamic reduction, olive oil Calamari - Crispy line-caught squid, fried jalapenos, red pepper, lemon, garlic pepper rouille, and savoy cabbage Salt Spring Mussels (GF) - Mussels, dry Spanish chorizo sausage, tomatoes, vermouth, and garlic rouille
DESSERT
MAIN
$40 MENU Braised Beef Rib - Braised beef rib with cambozola arancini, seasonal vegetables, aged balsamic demi glace Suggested Pairings: Hoyne Dark Matter, Gran Appasso Rosso Chicken Schnitzel - Free range chicken breast, red beet Spatzle, Brussels sprouts, and lemon caper sauce Suggested Pairings: Hoyne Pilsner, Burrowing Owl Chardonnay Wild Prawn Penne - Wild prawns, tomatoes, basil, mozzarella, vegetables, and penne in tomato sauce Suggested Pairings: Hoyne Down Easy Pale Ale, Quail’s Gate Pinot Noir
$50 MENU Ling Cod (GF) - Local Ling cod, caramelized fennel fingerling potato salad, pine nuts and lemon brown butter Suggested Pairings: Hoyne Vienna Lager, Burrowing Owl Chardonnay Scallops & Prawns (GF) - Digby scallops, wild prawns, bok choy, snap peas, red curry, and black Thai rice Suggested Pairings: Hoyne Pilsner, 50th Parallel Gewurtztraminer Seafood Paella (GF) - Rock fish, local mussels, wild prawns, and dry Spanish chorizo sausage in saffron rice Suggested Pairings: Driftwood Fat Tug, Latitude 50 Rosé Crème Brûlée Croissant Bread Pudding Chocolate Raspberry Torte Suggested Pairing - Try our Ice Wine Flight featuring Paradise Ranch Merlot, Gehringer Cab Franc, and Whistler Sauvignon Blanc
Complimentary parking for our Dine Around guests! See restaurant host for details upon arrival
YOU. FIRST. First with the dish on tasty meals
Eric Akis
presents new recipes and original food combinations every week in the
THE Courtney Room
$40 Three Course ‘Menu S tar te r s
Apple & Celery Root Velouté walnut, pickled shallots or Roasted Carrot & Parsnip Salad sprouted grains, blue cheese, kale, chili or Mushroom & Potato Croquette duck fat, togarashi aioli, taro
Ma i n Co ur s e
Farfalle winter squash, rye, Haltwhistle cheese, lemon, dill or Chicken Terrine bacon, turnip, greens, couscous, sesame, cider chicken jus or Pan Seared Steelhead radish, potato, cabbage, herb emulsion, vegetable nage or 6oz Flat Iron & Frites +$10 winter vegetables, natural jus
Swe e ts
Chocolate caramel, crème fraîche or Vanilla Panna Cotta seasonal fruit, oats
Stay in town Make a night of it when you book an elegant room at The Magnolia Hotel & Spa, rates starting at just $169 for a Superior Room. Romantic Diamond Rooms with gas fireplaces are also available; Diamond City Rooms are just $189 and Diamond Harbour Side Rooms are just $239. Visit Magnoliahotel.com or call 1-877-624-6654 to book.
est. 1855 S U S TA I N A B L E
z LOCAL
DINE AR
z COMMUNITY
UND MENU
$30 & $40
CHOICE OF
3
WE STRIVE ... TO DO WELL
& TO DO GOOD
C O U R S E
Our delicious food is made from scratch the hard way but the right way, by passionate, professional chefs and their apprentices. There are no microwaves in our kitchen; What we provide, is what food is meant to be pure, honest and full of goodness, created with ingredients that are sourced as close to home and as close to Mother Nature, as is possible and practical. $40 DINE AROUND MENU
Appetizer TUNA TARTARE
GF
avocado * cucumber + mango salsa * sesame + soya dressing
M E N U S
or Entrée
VEGAN “FISH” TACO GF kohlrabi * kimchi slaw
DUCK LEG CONFIT sautéed kale * pearl barley * roasted yam * pan jus Duck: Yarrow Meadows, Fraser Valley, BC
or
VEGAN SHEPHERD’S PIE
GF
lentil * mushroom * carrot * green peas * mashed potatoes Mushrooms: Vancouver Island / Lower Mainland, BC
or
LAMB TAGINE
GF
quinoa * lemon roasted vegetables Lamb: Parry Bay Farm, Metchosin, BC
AMARETTO CHEESECAKE meringue * cake crumbs
Dessert or
MANGO + RASPBERRY GELÉE GF coconut crumble * coconut cream
A l l p r i c e s a r e b e f o r e a p p l i c a b l e t a x e s a n d g r a t u i t y. To e n s u r e f r e s h n e s s , i t e m s a r e p r e p a r e d i n l i m i t e d q u a n t i t i e s and subject to availability GF Great Food that is Gluten Free
494 Old Island H w y at Six Mile Rd Reser vations: 250.478.3121
Vegan
North Island coho salmon gravlax
Island pears, curly endive, sunchokes, birch syrup Suggested pairing Wine: JoieFarm RIESLING Beer: Hoyne Helios Golden Lager
Grilled cheese and soup
Brioche, pecorino, white truffle, tomato bisque
and
Dine Around Special Event Menu January 17, 24, 25, 31 & February 1
Celebrating our commitment to quality culinary experiences at The Butchart Gardens, we are offering a 5-course Chefs’ dinner. Diners will enjoy 5 amazing plates prepared by our top chefs. Chefs will be available to speak with diners at their tables regarding their meal. 5:30 pm through 8:00 pm Reservations 250.652.8222 As the gardens are closed for viewing and only the Dining Room Restaurant is open, there is no admission charge for this event. No discounts apply. Taxes and gratuity not included.
butchartgardens.com
Yarrow Meadows duck
Confit duck leg, red kuri squash, green apple Madagascar peppercorn Suggested pairing Wine: Unsworth PINOT NOIR Beer: Lighthouse Brewery Race Rocks Ale
Peace Country lamb shoulder oulder
Goat curd, cabbage leaf, hazelnut azelnut picada celeriac, beet root gel Suggested pairing Wine: Monster Vineyards MALBEC Beer: Hoyne Dark Matter
Galey Farms strawberry ambrosia Strawberry gelĂŠe, fennel chocolate, marshmallow almond coconut sable
$59 plus tax
Enjoy wine pairings for $24.00 4.00 plus tax
Menu subject to change
present
Suggested pairing Wine: Poplar Grove CHARDONNAY Beer: Driftwood Fat Tug IPA