The GOODS from “C” Restaurant

Vancouver, BC | The final night of 2012 showcases a one-time-only New Year’s Eve menu by C Restaurant’s celebrated chef, Lee Humphries. The night will see Chef Humphries highlighting the best seasonal foods from local farms and waters. The menu features Pemberton beets grown in cold glacier silt, dark and sparkling pearls of Northern Divine caviar, and freshly shucked oysters plucked from icy BC waters. Get all the details and take a look at the full menu after the jump…

To make a reservation, call 604-681-1164. To view menus or learn more, visit: www.crestaurant.com

NEW YEAR’S EVE MENU

$87.00 per person

Amuse Bouche

Fresh shucked kusshi oyster, champagne gellée

1st Course

Lobster bisque, ginger cured salmon, crème fraiche, crisp lemon

or

Tuna tartare, sea urchin, ponzu gel, crisp nori tuile

or

North Arm Farm beet salad, goat cheese, pistachio panna cotta, shaved heirloom radishes (v)

2nd Course

Seared albacore tuna, white bean, chorizo, crisp squid

or

Foie gras terrine, pickled carnation grapes, port gel, crushed hazelnuts

or

Sunny side quail egg, hot smoked sturgeon, Northern Divine caviar

or

Truffled taglietti with 120 minute egg, shaved squash (v)

Main Course

Confit pork belly, seared scallops, spinach, apple beignets, burnt applesauce

or

Pan seared sablefish, clam, side stripe shrimp, saffron bouillabaisse

or

Pan roasted pheasant breast, pheasant boudin blanc, lentils, maple baby turnips, lime jus

or

Saffron and chevre arancini, smoked onion soubise, pickled onions, spiced broccoli (v)

Desserts

Warm chocolate pudding, mint ganache

or

Chestnut caramel mousse, brandy snaps

or

Cranberry tart, lime sherbet, white chocolate

To Finish

Petit fours

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