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What's new at Hart House Restauarnt

By Sonja Muller 19 Feb, 2017

Low brow for the everyman or refined for the sophisticate?  Boisterous and festive or complex and thought provoking? Thirst quenching on a hot day or sipped elegantly by candle light? One of mankind's greatest dilemmas has always been: beer or wine?

Hart House Restaurant  invites you  to solve one of the oldest conundrums by offering the Grains Versus Grapes menu. For 30 days, we will be offering a four course dinner of elegant West Coast fare created by Chef Mike Genest.

Sommelier and beer aficionado Si Man Lee has taken up the mantle of creating mouth watering pairings by award winning New Westminster craft brewery Steel & Oak and maverick winery Moon Curser from Osoyoos.

Simply come in for dinner and choose between a wine or beer pairing with the Grains Versus Grapes menu, take a photo and post to Instagram (be sure to follow and mention in your post @harthouserest, @steelandoak and @mooncurservineyards)with a hashtag of either #beerisbest or #wineisfine for which you thought enhanced your dinner better. The most liked beer photo and wine photo will win gift baskets generously provided by Moon Curser and Steel & Oak.


Reservations


MENU

1st Course

Smoked Sturgeon And Confit Potato Salad

Crispy Shallots, Dill, Pickled Mustard Seed, Celery Leaves, Radish, Crème Fraiche Dressing

Beer: Steel & Oak Kataja Juniper Ale

Wine: Moon Curser Arneis 2015

 

 

2nd Course

Roasted Duck “French Onion Soup”

Caramelized Spring Onions, Duck Consommé, Smoked Cheddar , Duck Confit, Garlic Chives

Beer: Steel & Oak Dark Lager

Wine: Moon Curser Tempranillo 2014

 

3rd Course

 Braised Short Rib Cassoulet

Rattlesnake Beans, Thumb Carrots, Peas, Herbed Bread Crumb, Braising Jus

Beer: Steel & Oak/ Dageraad Collaboration "The Suburbs" IPA

Wine: Moon Curser Malbec 2014

 

Dessert

 Stout Infused Sticky Toffee Pudding

Mission Figs, Vanilla Gelato


Menu $58 per person

Pairing: $22 per person



Prices do not include tax or gratuity

Menus are subject to change

 


By Sonja Muller 15 Feb, 2017
Congratulations!
Celebrate your love at Hart House and enjoy wedding planning with no stress.
We are here to help you plan your day, find awesome vendors and get hitched beautifully!



We have available dates in 2017:

Evening tented receptions with outdoor ceremony:

Saturday September 30
Sunday May 21 (Long Weekend)
Friday May 26, June 2, 9 and 23, September 15, 22, 29
Sunday July 9, August 27, September 10, 17, 24

Daytime events (max 80 guests): indoor reception with outdoor ceremony
Saturday June 10, 17, 24, July 8 and 22, August 19, 26, September 2, 9.
Sunday May 21, July 2, 23 and 30, August 27, September 3, 10, 24

We have available  October dates for daytime and evening receptions.



By Sonja Muller 14 Jan, 2017

On February 14, 2016 we invite all lovers and friends to join us for a special Valentine's Prix Fixe Dinner designed by the inimitable Chef Mike Genest.

Enjoy five delicious courses with an early dinner time at 5:00pm or 5:30pm, or linger with a later reservation at 7:30pm or 8:00pm.

A vegetarian menu will be available, but due to the nature of the menu substitutions are very limited.

Early Reservations (first seating) are allocated a 2.5 Hour dining time.

 

Valentines Menu 2017

 

1st Course

Amuse Bouche:

Roasted Butternut Squash And Ricotta Tartlet

Butternut Squash Puree, Fried Sage

 

2nd course

Baked Oyster Gratin

Truffled Champagne Sabayon, Chive Oil

Or

Beef Tartare

Bone Marrow and Parmesan Toast, Rosemary Garlic Aioli, Capers, Micro Arugula

 

3rd course

Dungeness Crab And Prawn Tortellini

Squid Ink Pasta, , Shellfish Consommé

 

4th Course

Seared Black Cod

Roasted Shallot Puree, Cippolini Onion Rings, Charred Thumb Carrot, Verjus Butter Sauce

Or

Crispy Skin Duck Breast

Cabbage, Pancetta, Spaetzli, Huckleberry Brown Butter Jus Gras

 

5th Course

Chocolate Hazelnut Panna Cotta

Raspberry Gelée, Raspberry Meringues, Chocolate Brioche

 

 

Petit Fours

House made Orange Creamsicle Fudge, Vanilla Macaroon, Passion Fruit Jellies

 

 

Executive Chef Mike Genest

Vegetarian option available upon request

17% Gratuity will be added to parties of 7 or more

6664 Deer Lake Avenue, Burnaby, BC V5E 4H3 Ph. 604.298.4278 HartHouseRestaurant.com

 

Reservations areopen by phone 604.298.4278 or online

The Fine Print:

Credit Card required to secure reservation. Cancellation cut off is February 12th.

Cancellations after February 12 or no shows (on night of February 14th) are subject to 50% charge per person ($44).


By Sonja Muller 14 Jan, 2017
January 28, 2017

11am - 1pm

$56.50*

Hart House Restaurant has received numerous awards for its wine list, but the wines in its eclectic cellar all share a crucial common feature: they pair well with food. The iconic Burnaby restaurant will celebrate the pleasures of food and wine pairing at a special Saturday brunch featuring at least four of BC's top wineries.

At the event, each winery will pour two of its wines, and guests will be free to explore the flavour possibilities by pairing the wines with a variety of Pacific Northwest cuisine prepared by Executive Chef Mike Genest. The event's stand-up, mingle-style format will encourage guests to share their experiences and discoveries as they enjoy the beautiful surroundings. Only minutes from Downtown Vancouver, Hart House Restaurant is located in a Tudor-style heritage mansion on a Lakeside estate in the heart of Deer Lake Park.

Wines include:

  • Haywire "Narrative" XC Method Sparkling (Pinot Noir/Chardonnay)
  • Haywire Gamay Rose
  • Misconduct Wine Co.-Chardonnay/Viognier
  • Moon Curser Vineyards-Afraid of the Dark (Viognier/Roussane/Marsane)
  • Orofino Red Bridge (Merlot/Syrah/Cab Sav/Petit Verdot)
  • Pentage Pinot Gris
  • Quail's Gate Chasselas (Pinot Blanc/Pinot Gris)
  • Quail's Gate Merlot
  • Spierhead Pinot Gris
  • Spierhead Pinot Noir
  • The McWatters Collection Meritage(Cab Sav/Merlot/Cab Franc)
  • The McWatters Collection Chardonnay

19+ event

*Includes stand up wine brunch with food and wine tastings, tax, gratuity and ticketing fees.

BOOK ONLINE

 

Price:

$56.50*

*All prices are exclusive of tax & gratuity

What's new at Hart House Restauarnt

By Sonja Muller 19 Feb, 2017

Low brow for the everyman or refined for the sophisticate?  Boisterous and festive or complex and thought provoking? Thirst quenching on a hot day or sipped elegantly by candle light? One of mankind's greatest dilemmas has always been: beer or wine?

Hart House Restaurant  invites you  to solve one of the oldest conundrums by offering the Grains Versus Grapes menu. For 30 days, we will be offering a four course dinner of elegant West Coast fare created by Chef Mike Genest.

Sommelier and beer aficionado Si Man Lee has taken up the mantle of creating mouth watering pairings by award winning New Westminster craft brewery Steel & Oak and maverick winery Moon Curser from Osoyoos.

Simply come in for dinner and choose between a wine or beer pairing with the Grains Versus Grapes menu, take a photo and post to Instagram (be sure to follow and mention in your post @harthouserest, @steelandoak and @mooncurservineyards)with a hashtag of either #beerisbest or #wineisfine for which you thought enhanced your dinner better. The most liked beer photo and wine photo will win gift baskets generously provided by Moon Curser and Steel & Oak.


Reservations


MENU

1st Course

Smoked Sturgeon And Confit Potato Salad

Crispy Shallots, Dill, Pickled Mustard Seed, Celery Leaves, Radish, Crème Fraiche Dressing

Beer: Steel & Oak Kataja Juniper Ale

Wine: Moon Curser Arneis 2015

 

 

2nd Course

Roasted Duck “French Onion Soup”

Caramelized Spring Onions, Duck Consommé, Smoked Cheddar , Duck Confit, Garlic Chives

Beer: Steel & Oak Dark Lager

Wine: Moon Curser Tempranillo 2014

 

3rd Course

 Braised Short Rib Cassoulet

Rattlesnake Beans, Thumb Carrots, Peas, Herbed Bread Crumb, Braising Jus

Beer: Steel & Oak/ Dageraad Collaboration "The Suburbs" IPA

Wine: Moon Curser Malbec 2014

 

Dessert

 Stout Infused Sticky Toffee Pudding

Mission Figs, Vanilla Gelato


Menu $58 per person

Pairing: $22 per person



Prices do not include tax or gratuity

Menus are subject to change

 


By Sonja Muller 15 Feb, 2017
Congratulations!
Celebrate your love at Hart House and enjoy wedding planning with no stress.
We are here to help you plan your day, find awesome vendors and get hitched beautifully!



We have available dates in 2017:

Evening tented receptions with outdoor ceremony:

Saturday September 30
Sunday May 21 (Long Weekend)
Friday May 26, June 2, 9 and 23, September 15, 22, 29
Sunday July 9, August 27, September 10, 17, 24

Daytime events (max 80 guests): indoor reception with outdoor ceremony
Saturday June 10, 17, 24, July 8 and 22, August 19, 26, September 2, 9.
Sunday May 21, July 2, 23 and 30, August 27, September 3, 10, 24

We have available  October dates for daytime and evening receptions.



By Sonja Muller 14 Jan, 2017

On February 14, 2016 we invite all lovers and friends to join us for a special Valentine's Prix Fixe Dinner designed by the inimitable Chef Mike Genest.

Enjoy five delicious courses with an early dinner time at 5:00pm or 5:30pm, or linger with a later reservation at 7:30pm or 8:00pm.

A vegetarian menu will be available, but due to the nature of the menu substitutions are very limited.

Early Reservations (first seating) are allocated a 2.5 Hour dining time.

 

Valentines Menu 2017

 

1st Course

Amuse Bouche:

Roasted Butternut Squash And Ricotta Tartlet

Butternut Squash Puree, Fried Sage

 

2nd course

Baked Oyster Gratin

Truffled Champagne Sabayon, Chive Oil

Or

Beef Tartare

Bone Marrow and Parmesan Toast, Rosemary Garlic Aioli, Capers, Micro Arugula

 

3rd course

Dungeness Crab And Prawn Tortellini

Squid Ink Pasta, , Shellfish Consommé

 

4th Course

Seared Black Cod

Roasted Shallot Puree, Cippolini Onion Rings, Charred Thumb Carrot, Verjus Butter Sauce

Or

Crispy Skin Duck Breast

Cabbage, Pancetta, Spaetzli, Huckleberry Brown Butter Jus Gras

 

5th Course

Chocolate Hazelnut Panna Cotta

Raspberry Gelée, Raspberry Meringues, Chocolate Brioche

 

 

Petit Fours

House made Orange Creamsicle Fudge, Vanilla Macaroon, Passion Fruit Jellies

 

 

Executive Chef Mike Genest

Vegetarian option available upon request

17% Gratuity will be added to parties of 7 or more

6664 Deer Lake Avenue, Burnaby, BC V5E 4H3 Ph. 604.298.4278 HartHouseRestaurant.com

 

Reservations areopen by phone 604.298.4278 or online

The Fine Print:

Credit Card required to secure reservation. Cancellation cut off is February 12th.

Cancellations after February 12 or no shows (on night of February 14th) are subject to 50% charge per person ($44).


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