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
Roasted Butternut Squash And Ricotta Tartlet
Butternut Squash Puree, Fried Sage
Baked Oyster Gratin
Truffled Champagne Sabayon, Chive Oil
Bone Marrow and Parmesan Toast, Rosemary Garlic Aioli, Capers, Micro Arugula
Dungeness Crab And Prawn Tortellini
Squid Ink Pasta, , Shellfish Consommé
Seared Black Cod
Roasted Shallot Puree, Cippolini Onion Rings, Charred Thumb Carrot, Verjus Butter Sauce
Crispy Skin Duck Breast
Cabbage, Pancetta, Spaetzli, Huckleberry Brown Butter Jus Gras
Chocolate Hazelnut Panna Cotta
Raspberry Gelée, Raspberry Meringues, Chocolate Brioche
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).
House Made Dressing, Parmigiano Reggiano, Croutons
Mixed Greens, Orange Segments, Figs, Ricotta Salata, Beet, Walnuts, Honey, Verjus Vinaigrette
Almond Pea Pesto, Mint, Dungeness Crab, Peas
Greek Yogurt, Assorted Berries
Pineapple, Watermelon, Honeydew, Cantaloupe
Artisan Cheese Platter
Dried Fruits, Nuts, Crackers, Quince Jelly
Fresh Baked Croissants, Terra Dinner Rolls
Maple Bourbon Glazed Ham, Assorted Mustards
Carrot Puree, Carrot Top Pistou
Roasted Marble Potatoes
Garlic, Rosemary, Thyme
Wild Mushroom Casarecce Pasta
Peas, Truffle Cream, Pecorino
Orange And Vanilla Ricotta Pancakes
Blueberry Compote, Maple Syrup, Whipped Cream
Double Smoked Bacon, Breakfast Sausages
Scallions, Crème Fraiche
New York Cheesecake
Lemon Meringue Tarts
Chocolate Blackout Torte
House Made Cookies
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.
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
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
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
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