Beloved Lower Lonsdale restaurant Winston is springing forward and introducing a brand-new menu of inventive, thoughtfully prepared fare and natural, low-intervention wines from BC’s backyard and beyond available for dinner service beginning this Wednesday, March 2.
Offered Wednesdays through Saturdays starting at 5 p.m., Executive Chef Douglas Lee’s new Dinner Menu provides a new showcase for his culinary philosophy of creating seasonally informed dishes that mingle rare and unique ingredients with global flavours and inspiration. The new dishes are available both à-la-carte and as part of a ‘Dinner Roulette’ tasting menu option for $50 per person plus tax and include the following:
SNACKS
- House-Made Fermented and Smoked Chili Oil (not mild at all) 4
- Zaklan’s Purple Ninja and Hulk Radish Pickles (GF, VE) 5
- Bowl of Crispy Sustenance (GFO, VO) 6
- Organic Brioche Milk Buns butter from Outer Space 7
À LA CARTE
- Grilled Carrots Rayu sauce, crispy onion, tossed carrot salad (VE, GF) 10
- Crispy Fingerlings whipped garlic, timid jalapeño, parsley, 228 spices (VE, GF) 12
- Smashed Sunchokes ginger scallion, smoked red vinegar, self chips (VE, GF) 12
- Fire-Roasted Squash northeast chipotle sauce, crispy sunflower (VE, GF) 12
- Turnip Baconator roasted beef dressing, bacon, glowing cheddar (GF, DFO) 13
- Kohlrabi Gomae sesame and ginger dressing, Lonsdale herbs (VE, GF) 15
- Kale Salad Rayu sauce, crispy onion, tossed carrot salad (VO, DFO, GFO) 16
- BBQ Softened Eggplant Vietnamese pesto, taro chips (VE, GF) 16
- Brûléed Cheese brioche milk bun, radish, pizza vinaigrette (VE, GF) 17
- Billionaire’s Cabbage animal ragu, truffled white cheddar, Malabar peppercorn (GF, DFO) 20
- Cold Cut Beef Digital hot and sour vinaigrette, needle cut vegetables (GF, DF) 22
- Ninety-Nine Hour Pork Cheeks roasted pork caramel, crispy lotus, herbage, devil’s pickle (GF, DF) 24
- BBQ Snow Fungus mapo ragu, lemongrass, chili crumb (VE, GF) 28
- Enlightened Lamb Neck Ssam oven jus, vegetables, crispy accoutrements (GF, DF) 32
- Daily Dessert rotating recipes 8
As has been the case since it opened its doors, Winston’s culinary team makes conscious efforts to provide delicious, healthy fare while accommodating a range of dietary requirements and lifestyle choices, with the majority of the dishes on its menus clearly labelled vegan (VE) or vegan-optional (VO), gluten-free (GF) or gluten-sensitive (GFO), and dairy-free (DF) or dairy sensitive (DFO).
Owner and Wine Director Andrew Boutilier has also refreshed the restaurant’s thoughtfully curated list of natural and low-intervention sparkling, whites, rosés and reds from BC’s backyard and small-batch producers around the wider winemaking world. The new options on offer include such notable single-varietal specialties from Okanagan Valley vineyards like Anthony Buchanan and Rigour & Whimsy, Cawston’s Scout, and Chilliwack’s Whispering Horse, among others. Bottles are also available to take home.
BOOKINGS
To book a table, please visit winston-on-lonsdale.com
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