Top Vancouver Restaurant Tableau Bar Bistro Announces Delicious Options for Dine Out Vancouver

Top Vancouver Restaurant Tableau Bar Bistro Announces Delicious Options for Dine Out Vancouver

It’s almost that time of year again! Dine Out Vancouver Festival returns for its 17th season–from January 18 to February 3, 2019–with custom multi-course menus from Tableau Bar Bistro.

Reservations are available at www.dineoutvancouver.com

Tableau Bar Bistro
1181 Melville Street | (604) 639-8692 | tableaubarbistro.com
Created by newly appointed chef de cuisine Catherine Stewart, Tableau’s three-course Dine Out Vancouver menu will showcase her own take on fine French bistro derived from her time spent cooking in Michelin-starred restaurants throughout France. Guests can look forward to enjoying Tarte Sablé au Parmesan (confit vegetables tart and winter salad), Cabillaud & Moules (local BC ling cod with Salt Spring Island mussels, baby nugget potatoes, saffron lobster bisque and water cress salad), Crème au Citron (lemon curd brûlée with berry compote and shortbread) and much more. $45 per person with custom wine pairings available*.Reservations: Call (604) 639-8692 or book online at https://www.dineoutvancouver.com/restaurants/
 

DINE OUT 2019

Tableau d’Hôte

Hors d’oeuvres

TARTE SABLÉ AU PARMESAN

confit vegetables tart,

winter salad

Laughing Stock Pinot Gris $11

Or

COUNTRY PORK TERRINE

winter salad

Joie Pinot Noir $12

PLAT PRINCIPAUX

FRICASSÉ DE POULET À LA CRÈME

olive oil and herb marinated potatoes,

winter root vegetables

Meyer Family Chardonnay $11

Or

CABILLAUD & MOULES

local B.C. ling cod with Salt Spring Island mussels,

baby nugget potatoes, saffron lobster bisque,

water cress salad

Le Vieux Pin “Ava” $14

DESSERT

CRÈME AU CITRON

lemon curd brûlée,

berry compote, shortbread

Mission Hill Late Harvest Vidal $11

Or

FONDANT AU CHOCOLAT

orange cognac chantily cream

Burrowing Owl “Coruja” $9

$45

*Price is per person and does not include wine pairings, taxes or gratuities

Media release and image provided by Amanda Harris, Camber Communications. Image photo credit: Tracey Ayton.

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