Vancouver’s award-winning St. Lawrence restaurant will transport guests on a tour of the celebrated culinary regions of France when it debuts its new monthly dinner series beginning this March and continuing throughout the spring.
Following its successful second-annual Cabane à Sucre festival that continues until the end of February, the latest series to take centre stage at Canada’s top-ranked restaurant kicks off in March with a Lyon-inspired menu, followed with a tour of Burgundy in April and closes out with the finale, showcasing Provence, in May.
As with the Cabane series, the menus will be available for guests to enjoy at St. Lawrence for $69 per person or in the comfort of their own homes for $49 per person. Tickets for both dine-in and take-home will be released online at stlawrencerestaurant.com at 5 p.m. PST on Friday, February 12 (March menu), Friday, March 19 (April menu) and Friday, April 16 (May menu).
Throughout March, the Lyon menu showcases the cuisine of the Auvergne-Rhône-Alpes region with a delicious array of dishes and the option to add on wine pairings sourced from vineyards and estates of Bourgogne, Beaujolais, Jura, Savoie, Auvergne and Rhône Valley and handpicked by the St. Lawrence team of sommeliers.
⚜ ST. LAWRENCE ‘LYON-INSPIRED’ TABLE D’HÔTE MENU ⚜
Available Wednesdays through Sundays | March 3 to 31, 2021
Dine-In $69 plus tax | Take-Home $49 plus tax
Cervelle de Camut et Petit Pain
fresh herb cheese with warm bread
En Complement
Rosette de Lyon $12
cured saucisson from Lyon
Saucisse à l’Ail & Pistache Brioche, Sauce Champignons $15
garlic & pistachio sausage baked in a brioche with mushroom sauce
Tablier de Sapeur & Sauce Tartare $10
breaded & fried beef tripe with tartar sauce
Pour Commencer
Choice of one:
Pâté en Croûte au Ris de Veau & Foie Gras
terrine in pastry of veal sweetbreads & foie gras
Le Salade Lyonnaise
frisée salad with crispy egg & bacon
Ventrèche de Porc Confit & Sauce Ravigote
confit pork belly with Ravigote sauce
Quenelle de Poisson & Sauce Nantua
cod dumpling with side stripe shrimp & lobster sauce
Les Plats Principaux
Choice of one:
Truite à la Grenobloise
steelhead trout with pomme purée, capers & lemon butter sauce
Blanquette de Veau
braised veal in a cream sauce with egg noodles
Côte de Porc Gratiné aux Oignons
pork chop with cheese & onion gravy
Confit de Canard, Pomme Salardaise & Sauce au Vinaigre
duck leg confit with duck fat potatoes and vinegar sauce
Desserts
Choice of one:
Fromage de la Region de Lyon (Fourme d’Ambert)
cheese of the region of Lyon with brioche & apple chutney
*Available for dine-in only
Crème Caramel & Bugnes Lyonnaise
crème caramel baked custard
Iles Flottante, Pralines Roses & Crème Anglaise
baked meringue, pink almond praline & vanilla custard sauce
Tarte aux Poires Pochées au Vin Rouge & Crème Glacé Vanille
red wine-poached pear tart and vanilla ice cream
*Crème Chantilly served with take-home orders
“We have designed these menus to transport guests to exotic destinations at a time when I think that all of us are in desperate need of a change of scenery,” says St. Lawrence Chef/Owner J-C Poirier. “The first stop on this tour, Lyon, is a real touchstone for gourmands and wine lovers. Its cuisine is best defined by its simplicity and immaculate ingredients, and our guests are in for a very special trip indeed.”
TICKETS TO LYON-INSPIRED MARCH DINNER SERVICES
Tickets to St. Lawrence’s Lyon-inspired dinner services taking place throughout the month of March will be available for $69 (dine-in) or $49 (take-home) beginning at 5 p.m. PST on Friday, February 12 at stlawrencerestaurant.com.
Tickets for April (Burgundy) will be released on Friday, March 19 and for May (Provence) on Friday, April 16. As St. Lawrence prides itself on placing a premium on the availability and seasonality of all ingredients, the menu may be subject to slight changes.
