On Sunday, December 31, Tableau Bar Bistro will offer a special three-course dinner menu with suggested wine pairings for each dish. Created by Executive Chef Tret Jordan and Head Chef Dan Vichitthavong, the first course, plats principaux and dessert features will showcase fresh West Coast ingredients in traditional French favourites.
Starting selections include Smoked Magret Duck with beets, grapefruit, yogurt, goat cheese and balsamic and Tuna Tartare served with avocado, blood orange, pickles and crackers; followed by Beef Loin Forestiere, wild mushrooms, black truffle, potato pave, Cipollini and carrots or Steelhead Trout, lobster, leeks, ecrassee potato and trout roe.
Before toasting to 2018, enjoy one of two desserts Vanilla Crème Brulee with vanilla shortbread or Eclairs made with hazelnut, chocolate and banana ice cream.
Tableau’s three-course dinner menu starts at $60 per person with options of customized wine pairings available.
NEW YEARS EVE 2018
SMOKED MAGRET DUCK
beets, grapefruit, yogurt, goat cheese, balsamic
LES CAVES DE HUNAWIR Riesling 2016 10/gls or
avocado, blood orange, pickles, cracker MIREILLES Sauvignon Blanc/Sémillon 2015 12/gls
BEEF LOIN FORESTIERE
wild mushrooms, black truffle, potato pave, cipollini, carrots
CHÂTEAU SÉGONZAC Merlot/Cab Sauv/Malbec 2014 12/gls or
lobster, leeks, ecrassee potato, trout roe
MEYER FAMILY Chardonnay 2015 12/gls
VANILLA CRÈME BRULEE
CHÂTEAU ARMAJAN DES ORMES Sauternes 2011 14/gls or
hazelnut, chocolate, banana ice cream CHAPOUTIER Banyuls N.V 12/gls
$60 a person
Head Chef | Dan Vichitthavong
Lunch: Monday to Friday, 11:30am – 2:30pm
Dinner: Sunday to Thursday, 5:30pm – 10pm, Friday & Saturday, 5:30pm – 11pm
Brunch: Saturday & Sunday, 10:30am – 2:30pm
Happy Hour: Monday to Sunday, 2:30pm to 5:30pm & 9:30pm till close