The GOODS from Homer St. Cafe & Bar

Vancouver, BC | Homer St. Cafe and Bar’s Executive Chef Tret Jordan and Chef de Cuisine Chris West are welcoming Spring with an updated menu of lighter creations brightened with tender seasonal vegetables. Fresh greens add bursts of colour and flavour to new dishes, which are best accompanied by a refreshing cocktail enjoyed on the award-winning restaurant’s outdoor patio.

Start with Seared Albacore Tuna and Smoked Cod on Avocado and Tomato; or Crispy Quail and Citrus Glazed Beets, topped with Charred Asparagus and Yogurt. Charcuterie and cheeses are entirely new for Spring, with highlights like creamy soft White Grace Organic Cheese from Salt Spring Island, and Bison Hunter Salami from North Vancouver.

All new mains include Ling Cod, Pork Belly and Spring Peas with Coconut Lime; Slow Cooked Lamb Neck with Grano, Sunchoke and Chimichurri; a veggie-based dish of Baked Ricotta Gnudi with Swiss Chard, Tomato, and Parmesan; Steelhead Trout, Cauliflower, Turmeric, and Tomato Pan Jus; and Grilled Beef Steak, Potato, Radish, and Peppercorn Sauce.

Additional specials are offered daily, including a Feature Roast, and an ever-changing list of seasonal cocktails and well-curated wine list are always available for pairing. Mainstays such as Fried Chickpea Dip and Crisps, and Rotisserie Chicken continue to anchor the menu. Every Monday-Friday from 2:30pm-5pm, Snacks and Desserts, Wishbone Lager, House Wine and High Balls are all an easy $5 for Happy Hour.

Homer St. Cafe and Bar’s Spring dishes are available now. For more information, and to make reservations, visit www.homerstreetcafebar.com.

New Spring 2016 Menu Items

STARTERS
Seared albacore tuna, smoked cod, avocado, tomato, $16
Pork hock and chicken terrine, endive, mustard, grilled focaccia, $14
Butter lettuce, arugula, medjool dates, crispy ham, blue cheese, $12
Citrus glazed beets, charred asparagus, yogurt, crispy quail $14

CHEESE & CHARCUTERIE
Boerenkaas, Courtenay, BC
Raclette, Parksville, BC
Brie, Parksville, BC
White grace organic, Salt Spring, BC
Bison hunter salami, North Vancouver, BC
Sloping hills coppa, North Vancouver, BC
Smoked magret duck, Homer Street, BC
Sicilian chili salami, North Vancouver, BC
3 items $14 5 items $17 7 items $20
Served with seasonal pickles, nuts and fruit

MAINS
Steelhead trout, cauliflower, turmeric, tomato pan jus, $25
Slow cooked lamb neck, grano, sunchoke, chimichurri, $24
Grilled beef steak, potato, radish, peppercorn sauce, $26
Ling cod, pork belly, spring peas, coconut lime, $26
Baked ricotta gnudi, swiss chard, tomato, parmesan, $19

DESSERT
Potted vanilla cheesecake, fruit compote, $8

DETAILS

898 Homer Street | Vancouver, BC, V6B 2W5
Telephone: 604-428-4299
Web: www.homerstreetcafebar.com | Twitter | Facebook | Instagram

The People

Executive Chef: Tret Jordan
Chef de Cuisine: Chris West
Restaurant Manager: Darren Kaushal
Director of Operations: Steven Wright

About Homer Street Cafe & Bar

Housed in two of Vancouver’s most iconic buildings, Homer St Cafe and Bar is a contemporary restaurant set in the historic Homer Building and new Beasley building in Vancouver’s Yaletown district. Classic comfort cooking takes center stage thanks to a fire engine red rotisserie that roasts all manner of proteins. It’s chicken that’s the star here: served in quarter, half or whole portions, accompanied by classic sides basted in jus. A decidedly adventurous wine and cocktail list rounds out the menu. The restaurant features two spaces that consist of an open concept kitchen “Chef’s Bar” where one can get up close and personal with the culinary team, a private dining room with reclaimed factory windows, and bespoke seating complemented by antique tiling.