Jun
7
7:00 PM19:00

Stags' Leap Winemakers Dinner

 
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Join Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, who will be exclusively in Vancouver to guide our guests through the award winning Stags’ Leap wine selections for the evening.  All wines will be paired with the fine cuisine of Chef Lee Cooper.

A six course-tasting menu will be served.* $243.00 per person (including Tax and Gratuity).

Please contact Geoffrey Dawe for tickets at geoffreydawe@gmail.com

*The chef will make exceptions due to allergies. Please advise of any allergies a week prior to the experience.


Reception

Wild salmon tartine with crème fraiche
Foie gras with toasted brioche and rhubarb
Stags’ Leap Napa Valley Viognier 2016
 

L’Abattoir Bread Service

Bacon brioche, anchovy and parmesan straws, spiced flatbread

First

Marinated octopus, citrus, corn
Stags’ Leap Napa Valley Chardonnay 2016

Second

Smoked duck, beetroot, summer fruit, brown butter
Stag’s Leap Napa Valley Petite Sirah 2014/2015

Third

Glazed pork cheek with spot prawn and romesco
Stags’ Leap Napa Valley Cabernet 2014/2015

Fourth

Lamb with brassicas
Stags’ Leap The Investor Red Blend 2014

Dessert

Dark chocolate ganache, malt, stout

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May
17
6:30 PM18:30

Top Drop Winemakers' Dinner: Wines of Croatia

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Join Restaurant Director Lisa Haley and the L’Abattoir team at this special winemakers’ dinner exploring the indigenous wines of Croatia.

Hosted on Thursday, May 17 as part of the annual Top Drop Vancouver festival, the evening will feature hand-selected boutique wines from Croatian wineries STINA and Coronica. Wines will be thoughtfully paired with a canapé reception followed by a five-course menu inspired by the region prepared by Chefs Lee Cooper and Jack Chen.

A limited number of tickets are available for $172 per person, inclusive of taxes and gratuity. 


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Welcome Canapé Reception

Pacific oyster with kulen
Salt cod, potato, egg yolk

Stina ’16 Pošip/Vuguva/Chardonnay ‘Cuvėe White’ Dalmatia, Croatia

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First

Grilled langoustine, navy beans, prust

Coronica ’16 Gran Malvazija Istria, Croatia

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Second 

Squid ink risotto, shellfish, swiss chard

Stina ’15 Pošip Dalmatia, Croatia

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Third 

Red wine-braised octopus, smoked pork, eggplant

Coronica ’13 Gran Teran Istria, Croatia

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Fourth

Pasticada

Stina ’13 Plavac Mali ‘Barrique’ Dalmatia, Croatia

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Dessert

Dark chocolate ganache, buckwheat, pear

Stina ’11 Pošip/Plavac Mali Dalmatia, Croatia

 

Please note, due to the nature of this dinner, we will not be able to accommodate allergies or dietary restrictions.


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