MUMS THE WORD: THE SALTED VINE KITCHEN + BAR GIVES MOMS THEIR DELICIOUS DUE WITH AN EXCLUSIVE MOTHER’S DAY BRUNCH SERVICE

 

Downtown Squamish Hotspot Helps Guests Toast Mom by Offering Special Menu, Sweets and Cocktail Features for One-Day Brunch Service

The Salted Vine Kitchen + Bar makes Mother’s Day sweet this year by playing host to a special brunch service in its warm and inviting dining room on Sunday, May 14 from 10:30 a.m. to 1:30 p.m.

In addition to its regular dinner service that evening, The Salted Vine’s brunch service will feature a lineup of Pacific Northwest-inspired fare by Chef and Co-owner Jeff Park, while Bar Manager Dave Warren will serve up cocktail specials including Aperol Spritzes and Mimosas.

 

THE SALTED VINE KITCHEN + BAR MOTHER’S DAY BRUNCH MENU

Eggs Benedict

english muffins, two poached eggs, lemon hollandaise, potato hash

Pork Belly  16 / Smoked Salmon  17 / Tomato and Avocado  15

Quiche Florentine  16

spinach, ham, emmental cheese, pine nuts, green salad

Lemon Ricotta Pancakes  16

lemon mascarpone cream, mixed berry compote, maple syrup

Chorizo Frittata  16

chorizo, roasted tomato, gruyère cheese, arugula, fig crema

Eggs in Purgatory  18

two poached free-range eggs, spicy tomato fondue, fennel sausage

Sweets

Valrhona Flourless Chocolate Cake  10

passion fruit gel, vanilla ice cream

Crème Brûlée  9

white chocolate, Grand Marnier, honey tuille

Cocktails

Grace’s Garden  12.5

white pomegranate tea infused gin, St. Germain elderflower, chartreuse, lime, hibiscus, Giffard violette rinse, prosecco

Aperol Spritz  11.5

prosecco, Aperol, orange bitters, soda

‘Mom’-osa  10.5

fresh-squeezed orange juice, prosecco

RESERVATIONS

To make a reservation for The Salted Vine’s Mother’s Day Brunch service, call the restaurant at (604) 390-1910. As The Salted Vine prides itself on placing a premium on the availability and seasonality of all ingredients, the Mother’s Day brunch menu may be subject to slight changes.

For more information on The Salted Vine Kitchen + Bar or to stay up to date on its latest developments, go to www.saltedvine.ca, become a fan of /thesaltedvine on Facebook and follow @saltedvine on Instagram.

ABOUT THE SALTED VINE KITCHEN + BAR | Located in downtown Squamish along the picturesque Sea-to-Sky Highway, The Salted Vine Kitchen + Bar is a collaboration between industry veterans Jeff Park and Pat Allan, who were fixtures at Whistler’s Araxi Restaurant + Oyster Bar for more than a decade. With a menu of small share plates that place a premium on fresh, sustainable and seasonal ingredients, a full bar featuring an array of wines sourced both from BC and around the globe, local craft beers on tap and housemade cocktails and a modern-country farmhouse décor that reflects the hardworking spirit of the local community, The Salted Vine Kitchen + Bar offers a contemporary and inspired taste of the Pacific Northwest and a new upscale dining experience in the heart of historic Squamish. Since its launch in September 2016, The Salted Vine has been recognized by The Globe and Mail, Vancouver Sun and The Province as one of Metro Vancouver’s Best New Restaurants.

37991 Second Ave., Squamish, BC V6B 0R2 | (604) 390-1910 | www.saltedvine.ca

Hours: Open Wednesday – Sunday; Happy Hour from 3 – 5:30 p.m.; Dinner Service from 5 – 10 p.m.

My VanCity

About My VanCity

Vancouver News, Events, Lifestyle, Food, Shopping, Dining, Wine, Spirits, Beers/Ales and More. Vancouverites community source to the inside scope of Vancouver Lifestyle. Happenings throughout Vancouver and the Lower Mainland. We bring you a community guide to your events and entertainment. All about dining, wine, shopping, nightlife, sports and everything to do in Vancouver. Brought to you by our editor: Valerie van der Gracht

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> 

4 + sixteen =