Award-Winning Downtown Squamish Restaurant gets an Early Start on Sunday with Menu of Sweet, Savoury Specialties, Cocktails Available from 10 a.m. to 2 p.m.


The Salted Vine Kitchen + Bar is giving locals and Sea-to-Sky visitors alike a new reason to rise and shine on weekends with the launch of its new Sunday Brunch service beginning Easter Sunday, April 1.

Available from 10 a.m. to 2 p.m. every Sunday to complement its regular dinner service Wednesdays through Sundays, The Salted Vine’s brunch menu showcases an array of classic-yet-contemporary standards including Eggs Benedict with Tomato and Avocado for $15, Pork Belly for $16 or Smoked Salmon for $17; Quiche Florentine, $16; Lemon Ricotta Pancakes, $16;Chorizo Frittata, $16; and ‘Eggs in Purgatory’, $18.

The new menu will also feature dessert options such as a Chocolate Fondant for $10 and Saffron Poached Pear for $10 as well as a medley of morning cocktail specials mixed up by Bar Manager Dave Warren, including his signature ‘Grace’s Garden‘ for $12.50, Aperol Spritzes for $11.50 and Mimosas for $10.50.


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


Chocolate Fondant 10
raspberry coulis, vanilla ice cream

Saffron Poached Pear 10
unbaked cheesecake, saffron syrup, almond crumble


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

Mimosa  10.5
fresh-squeezed orange juice, prosecco

“Our guests frequently ask us when we’ll be adding Sunday brunch to our menu,” says Park. “Now with a successful first 18 months behind us and a solid team, we’re pleased to introduce this new menu to our guests.”
Reservations for The Salted Vine Kitchen + Bar’s weekly Sunday brunch service can be made via www.saltedvine.ca.

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 places 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 Provinceas one of Vancouver’s Best New Restaurants of 2016. Most recently, The Salted Vine was named one of enRoute Magazine’s top 30 New Restaurants in Canada for 2017.

37991 Second Ave., Squamish, BC  V6B 0R2 | 604-390-1910 | www.saltedvine.ca
Hours: Open WednesdaySunday; Happy Hour from 3 to 5:30 p.m.; Dinner service from 5 to 10 p.m.; Sunday Brunch from 10 a.m. to 2 p.m.

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