A CLASSIC MENU WITH A SPRING DEAL
(Directly from the Press Release)

Vancouver, BC… Spring has sprang and Le Gavroche Restaurant emerges from months of winter drear with a break in the clouds - the release of a new spring menu and a stop to smell-the-flowers three course prie fixe offering that has only your palate left to delight. For $35 per person or $50 with wine pairings (excluding taxes & gratuity) Le Gavroche invites all to celebrate the last bout of bitter temperatures and torrid conditions spring fever style. The new menu continues to showcase classic French cuisine with a definite regional feel.
(Menu attached…)

Signature dishes remain at Le Gavroche; one can still experience the famous table-side preparation of the Caesar Salad or the Kobe Beef Tartar with an accompaniment of pommes pailles and cornichon. The Albacore Tuna Mi-Cuit enjoys a pairing of sunchoke salad and citrus aioli as a seasonal tweak. Whilst the signature Lamb Rack, mustard crusted, rosemary, garlic jus and gnocchi and the always popular Grand Marnier Soufflé remain timeless classics for Le Gavroche.

For reservations contact Le Gavroche Restaurant at (604) 685-3924,
located at 1616 Alberni Street,Vancouver, BC

www.legavroche.ca



- MENU FOR SPRING –

HORS D’OEUVRES

Seared Diver Scallops, Portuguese Pork Belly, White Beans $ 14
Pairing: Château Baret 2002

Kobe Beef Tartar, Pommes Pailles, Cornichon $14
Pairing: Dourthe Rosé 2005

Crispy Veal Sweetbreads, Pomme Macaire, Port Reduction $ 12
Pairing: Mercurey 1er Cru Moillard 2003

Dungeness Crab, Grapefruit, Watermelon Relish, Fennel Coulis $ 15
Pairing: Rully Blanc Moillard 2004

Smoked Salmon, Sardines, Grilled Squid, Lemon Crème Fraiche $ 12
Pairing: Viognier Serame Reserve 2004

Seared Foie Gras, Spiced Brioche, Sauternes Gelée, $ 19
Tasting Menu Add $ 9
Pairing: Late Harvest Symphony St-Hubertus 2005

Albacore Tuna Mi-Cuit, Sunchoke Salad, Citrus Aiöli $ 14
Dourthe Rosé 2005


SOUPES

Mushroom, Truffle Essence, Shitake $ 11
Pairing: Sauvignon Blanc St-Supery 2003

Vegetable Consommé, Confetti, Rosmarino $ 10
Pinot Blanc Paul Zinck 2004


SALADES

Caesar Salad Prepared Table Side $ 9.50
Classic Caesar
Pairing: Dourthe No 1 Blanc 2004

Roasted Baby Beets, Salt Spring Goat Cheese, Asian Pear $ 11
Pairing:Dourthe Rosé 2005


Tasting Menu Wines Supplements
3- Courses $ 50. $ 25.
4- Courses $ 55. $ 30.
5- Courses $ 65. $ 40.


LES VIANDES

Lamb Rack, Mustard Crusted, Rosemary, Garlic Jus, Gnocchi $ 36
Pairing: Dourthe No 1 Rouge 2003

Duck Magret and Confit, Poached Pear, Madeira Sauce $ 29
Pairing: Merlot Tinhorn Creek 2003

Venison Tenderloin, Braised Cabbage, Huckleberry Sauce $ 34
Pairing: Carm Reserve 2003

Beef Tenderloin “Romeo, Juliette� Dungeness Crab Crust, Bordelaise $ 34
Pairing: Merlot Reserve Serame 2003

Free Run Chicken, White Beans, Olives, Roasted Garlic $ 29
Pairing: Dourthe No 1 Rouge 2003


POISSONS ET CRUSTACES

Slow Roasted Sablefish, Shellfish Ragout, Fennel Lemon Thyme $ 34
Pairing:Viognier Reserve Serame 2004

Wild Salmon Filet, Cauliflower, Pesto Vinaigrette $ 28
Pairing:Pinot Blanc Paul Zinck 2004

Lobster Bellyband, Chive Fettuccine, $ 45
Tasting Menu Add $ 10
Pairing: Viognier Reserve Serame 2004

Scallops and Prawns, Pomme Macaire, Basil, Pine Nuts, Cream $ 29
Pairing: Rully Blanc Moillard 2004


VEGETARIAN

Fettuccine, Cauliflower, Parmesan, Black Truffles $ 22
Pairing: Mercurey 1er Cru Moillard 2003

Wild Mushrooms, Sunchokes, Chive Cream $ 22
Pairing: Carm Reserve 2003