Dine Around

Page 1



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


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.