C RESTAURANT CELEBRATES 10 YEARS WITH 10 COURSES

Menu in Effect Now to November 30, 2007
(Directly from the press release.)

Vancouver, BC… Recently having celebrated their 10th Anniversary, C Restaurant is pleased to unveil the CX Gourmand Menu (menu below). Executive Chef Robert Clark and Chef de Cuisine Quang Dang have perfected this culinary journey through time with a menu featuring signature dishes and products from then and now such as Sablefish, Sea Urchin and Geoduck. Until November 30th, 2007, C will feature this special 10-course tasting menu at $130.00 per person in honour of 10 years of sourcing and serving sustainable seafood.

C Restaurant is open for Friday lunches throughout the fall and into the festive season. Whether you have had a week from hell, the best week of your life, or are just starting your week, a leisurely lunch at C Restaurant is the perfect way to celebrate Friday. C’s Friday lunches will feature both the 10th Anniversary CX Gourmand Menu for half-price as well as the a la carte Dinner Menu for half price; this is definitely a great reason to make an afternoon at C part of your Friday routine.

Dining at C, Canada’s most progressive seafood restaurant is an experience second to none. Together, restaurateur and owner Harry Kambolis and Executive Chef Robert Clark have deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is both sustainable and of the highest quality. Chef de Cuisine, Quang Dang takes these ingredients and works magic in the kitchen, creating menus that go well beyond ordinary. An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience.

C Restaurant is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For reservations please call (604) 681-1164.

CX GOURMAND MENU

Shaved Geoduck
Crispy salad, sweet onion and soy dressing

Sake-Dashi Marinated Kusshi Oyster
Lightly pickled root vegetables, Granville Island sake emulsion

Tip to Tail Salmon
Salmon Ribs, Saskatoon berry cured, crispy bits, Pine mushroom vinaigrette
Or
Seared Foie Gras, Keremeos Quince
($15 supplement)

Lobster and Sea Urchin Bisque
Candied fennel, Bay laurel foam

Octopus Bacon wrapped Bayne Sound Scallops
Warm Summerland apple salad, Black truffle gastrique

Baked Sablefish and Crispy Heritage Pork Belly
Glenn Valley Heirloom Squash, Concorde grape reduction

Fraser Valley Waterfowl
Stoney Paradise tomato bread pudding, Venturi Schultz Balsamic jus

Saskatoon berry soda
Birch syrup sorbet

Salt Spring Island fresh goat’s cheese
Candied beetroot

Gorgonzola Crème Brulee
Frozen grapes, Port syrup

10 Course Menu $130 per person
Wine Pairings $70 per person