Most of our suppers have a vegetarian option, but this March we are
happy to announce that Chef Heather Dosman and Chef Sarah Robinson are creating two special vegetarian menus in celebration of early spring.
Chef Heather, known for her time at Acorn and Harvest restaurants creating delicious vegetarian dishes, is back as a guest chef for our Spanish Tapas menu (vegetarian and pescatarian options). And if you love handmade pasta, Chef Sarah's Italian vegetarian dinner will hit the spot. So grab your most lovely vegetarian friend and treat them to a dinner that will make both of you drool.
ITALIAN SECRET SUPPER
by Chef Sarah Robinson
Sat, March 28th, 6:30pm
Chef Sarah Robinson creates a fabulous five course vegetarian Italian feast at the Swallow Tail secret supper club in Vancouver. If you love handmade pasta and the best early spring greens and some classic Italian cheeses this menu is for you.
First course
Bruschetta - homemade ricotta, grilled herb baguette, fried basil
Second course
Sweet potato gnocchi- balsamic, parmasen, crispy sage.
Third Course
Risotto- wild mushrooms, truffle, pea sprouts, mascarpone
Fourth Course
Pappardella- artichoke, lemon, walnuts, burrata, brown butter
Fifth Course
Polenta Budino
DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking.
TICKETS: 5 courses for 69 +tax/tip
SPANISH TAPAS FOR SEAFOOD LOVERS
by Chef Heather Dosman
Sunday, March 22th, 6:30pm
The fabulous Chef Heather Dosman (formerly of Acorn, Harvest and Existential Eating) creates a fabulous six course Spanish menu featuring local BC seafood. Vegetarian option available.
First Course
Marinated Spanish olives - fennel, citrus, chili
Oyster & pickled wild onion
Second Pintxos
Gilda - anchovy, pickles & olive
Boquerones - white anchovy crostini, chili, pine nut & herbs, goat cheese stuffed pickled pepper
Third course
Gambas a la ajillo - roasted garlic and prawn with razor clams or gooseneck barnacles (depending on availability)
Hongos a la plancha - mushrooms in sherry and EVOO
Fourth Course
Calcots y romesco - chargrilled young leeks with roasted pepper & almond sauce
Mussels & black cod escabeche - mussels & black cod preserved in white wine & herbs
Fifth Course
Murcia al vino, Manchego & Cabrales with crackers, preserves & honey
Dessert:
Basque style caramelized cheesecake, preserved fruit & hazelnut
DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking. No shellfish allergies for this one, sorry.
TICKETS: 6 courses for 79 +tip
THE FRENCH CONNECTION
a secret supper by Chef Bruno Feldeisen
Sat March 7th, 6:30pm - Only 7 tickets left!
James Beard award winning chef, Bruno Feldeisen from France is our chef for the night at the Swallow Tail secret supper club. You also may know Bruno as a judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four
Seasons New York.
MENU TEASERS...
Pan Seared Trout
Grilled Radicchio, Shiitake Mushrooms
Chive Beurre Blanc
~
Carved Angus Beef Tenderloin
Braised Greens, Fingerling Potatoes
Hickory Smoked Mustard Jus
~
Milk Chocolate Mousse
Mango Marmalade
... and two more courses, chefs choice
DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking. Vegan & gluten free options available.
TICKETS: 5 courses for 69 +tax/tip
ODE TO THE SEA
by Chef Benjamin Berwick
Saturday, Feb 22th, 6:30pm - 6 Tickets left!
Japanese French fusion menu by star local chef, Benjamin Berwick (Pear Tree, Hapa Izakaya). Chef Ben grew up in Japan and cooked his way through Latin America at a young age. Classically trained in French techniques, he will combine Japanese and French cuisines into this unique seafood focused five course menu. You are invited to
dine in Chef Robin's home kitchen.hear
ODE TO THE SEA
by Chef Benjamin Berwick
Uni on toast, dashi glaze, shiso
~
Beet, cured salmon, ikura, creme fraiche
~
Mackerel, oyster, smoked broth, shimegi
~
Ling cod “en croute”, roasted root vegetables, veal jus
~
Apple & Parsnip tart, fir cream
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 79+tax/tip for 7 courses
VALENTINE'S DAY
by Chef Bruno Feldeisen & Chef Heather Dosman
Friday, Feb 14th, 7pm - SOLD OUT
A special 7 course menu celebrating love in all it's beautiful complexity.
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. Byob and our sommelier can offer wine pairing suggestions upon request. And, yes, we also cater. Our dates are booking up, so Email us soon if you want to hold a date.
GIFT CERTIFICATES
Available in any value. For our mushroom tours, sea foraging workshops, secret supper club or any Swallow Tail event featuring star chefs from around the city. Just email us to book one and I'll send you a PDF to print your gift, it doesn't get any easier.
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