RISE AND SHINE: SQUAMISH’S THE SALTED VINE KITCHEN + BAR WAKES UP
SEA-TO-SKY COUNTRY WITH SUNDAY BRUNCH SERVICE BEGINNING APRIL 21
Downtown Restaurant Brings Back Popular Brunch Service Featuring Sweet, Savoury Favourites, Morning Cocktails From 10 a.m. to 2 p.m. Beginning Easter Sunday
Up and at ’em! The Salted Vine Kitchen + Bar is reintroducing its popular Sunday brunch service at the downtown Squamish hotspot starting Easter Sunday, April 21 and continuing every weekend throughout the summer.
Available from 10 a.m. to 2 p.m. every Sunday as a complement to its regular happy hour and dinner service Wednesday through Sunday, the brunch services offer locals and visitors alike a range of signature Salted Vine dishes including three varieties of eggs Benedict (Kasseler ham, tomato and avocado, smoked salmon), lemon ricotta pancakes, croque madame, fresh fruit + yogurt, and ‘Eggs in Purgatory’.
The brunch fresh sheet also features sweet finishes courtesy of chocolate fondant accented by raspberry coulis and vanilla ice cream and pavlova with rum pineapple, mascarpone cream and passionfruit gel, and wake-me-up, weekend-friendly cocktails such as the Tamiami (cherry green tea-infused gin, elderflower, Chartreuse, lime, hibiscus, Prosecco and Giffard violette mist), Aperol Spritz and glasses of Michele Chiarlo ‘Nivole’ Moscato d’Asti.
BRUNCH MENU
— Available every Sunday beginning April 21 —Eggs Benedict
English muffins, two poached eggs, lemon hollandaise, yam hash
Kasseler ham 16 / tomato and avocado 16 / smoked salmon 17
Orange Ricotta Pancakes 12/18
lemon mascarpone cream, mixed berry compote, maple syrup
Croque Madame 16
fried egg, Kasseler ham, Emmental cheese, yam hash
Eggs in Purgatory 19
two fried eggs, fennel sausage, spicy tomato fondue, grilled bread
Fruit + Yogurt 12
fresh fruit, granola, Greek yogurt, honey
Sweets
Chocolate Fondant 10
raspberry coulis, vanilla ice cream
Pavlova 10
rum pineapple, mascarpone cream, passionfruit gel
Cocktails
Tamiami 12.5
Cherry green tea-infused gin, elderflower, Chartreuse, lime,
hibiscus, Prosecco, Giffardviolette mist
Aperol Spritz 11.5
Prosecco, Aperol, soda
Michele Chiarlo ‘Nivole’ 7.5
Moscato d’Asti
“Brunch quickly became one of our most popular services when we introduced it last year, so we’re excited to bring it back and give old friends and new guests alike a good reason to get an early start on Sunday mornings and explore Squamish again this spring,” says Chef/Co-Owner Jeff Park.
One of enRoute magazine’s Best New Restaurants in Canada for 2017, The Salted Vine Kitchen + Bar was recently honoured as a winner in the categories of Best Service, Best Cocktail, Most Romantic Dinner Spot and Best Chef (Jeff Park) in the 2018 edition of the Squamish Chief’s annual Reader’s Choice Awards.
Reservations for The Salted Vine Kitchen + Bar’s Easter brunch (April 21) and ongoing Sunday brunch services can be made online at saltedvine.ca or by calling the restaurant at 604-390-1910. As The Salted Vine Kitchen + Bar prides itself on placing a premium on the availability and seasonality of all ingredients, the brunch menu is 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 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. The Salted Vine was named one of enRoute Magazine’s top 30 New Restaurants in Canada for 2017 and recently claimed trophies for Best Service, Best Cocktail, Most Romantic Dinner Spot and Best Chef – Jeff Park in the 2018 edition of the annual Squamish Chief Reader’s Choice Awards.
37991 Second Ave., Squamish, BC V6B 0R2 | 604-390-1910 | saltedvine.ca
Hours: Open Wednesday – Sunday; Happy Hour from 3 to 5:30 p.m.; Dinner service from 5 to 9 p.m.; Sunday Brunch (starting April 21) from 10 a.m. to 1:30 p.m.
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