C Restaurant

Name: C Restaurant
Address: 2-1600 Howe St., V6Z 2L9, BC, V6Z 2L9
Telephone: 604-681-1164

2-1600 Howe St., Vancouver, BC V6Z 2L9, CA

• Monday: 5:30PM-11:00PM •Tuesday: 5:30PM-11:00PM •Wednesday: 5:30PM-11:00PM •Thursday: 5:30PM-11:00PM •Friday: 5:30PM-11:00PM •Saturday: 5:30PM-11:00PM •Sunday: 5:30PM-11:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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LUNCH

BUSINESS LUNCH

Albacore Tuna Tartare

asian pear, sesame, scallion vinaigrette

Lobster Bisque

citrus cured spring, bay laurel

Crispy Halibut

Quadra Island clams, chorizo, chive crushed potatoes, morel vinaigrette

Dessert Taster

sampling of seasonal delights

SPECIALTIES

Seared Quebec Foie Gras 26.00

hazelnut macaroon, rhubarb compote

Seared Kagan Bay Scallop 19.50

braised veal breast ravioli, smoked pink lady apple

APPETIZERS

Shucked Oysters 3.00

Organic Herbed 'Celebration' Salad 12.50

cherry vinaigrette, herbed crouton

Albacore Tuna Tartare 12.00

asian pear, sesame, scallion vinaigrette

Lobster Bisque 14.00

citrus cured salmon, bay laurel

Lavender Cured Halibut 15.00

Fraser Valley strawberry relish, aged balsamic jelly

Salmon Cake 16.50

poached spot prawns, walnuts, verjus reduction

MAIN COURSES

Ploughman’s Lunch Platter 17.00

selection of Oyama cured meats, local cheeses

Braised Beef Short Ribs with Wild Mushrooms 18.50

hand made pasta, truffle emulsion

Seared Salmon 19.00

celery root, scallions, asparagus, preserved lemon dressing

Spiced Rare Albacore Tuna Salad 19.00

watercress, cucumber, sesame sake dressing

Crispy Halibut 19.00

Quadra Island clams, chorizo, chive crushed potatoes, morel vinaigrette

Pan Roasted Sablefish 24.00

pork belly crusted potatoes, braised arugula, brown butter concentrate

Roulade of Free Range Chicken 22.00

crispy potato salad, wilted spinach, sauce gribiche

Tempura Lobster Salad

1.5 lb, organic greens, garlic, daikon, togarashi vinaigrette

DINNER

TASTER

Twice Cooked Foie Gras 12.50

maple relish, brioche crisps

Trout Tartare 9.00

smoked steelhead roe, minted organic yogurt

Pickled Sablefish 9.50

asparagus three ways, caramelized garlic emulsion

Albacore Tartare 9.50

asian pear, sesame, scallion vinaigrette

Lobster Knuckles 12.00

fennel custard, herb salad

Smoked Sockeye Salmon 9.50

goat cheese “canneloni”, vanilla emulsion

Halibut Rillettes 10.50

virgin tea oil, pickled carrots

Crispy Pork Shoulder 11.50

clam chowder foam

APPETIZERS

Fresh Shucked Oysters 3.00

Seared Foie Gras 27.50

hazelnut macaroon, rhubarb compote

Morel Consommé 14.00

ginger marinated trout, garlic shoots, basil purée

Watercress Salad 16.50

sablefish & scallop sausage, black sesame vinaigrette

Shaved Albacore 16.00

dungeness crab, fennel, apple gastrique

Lobster Bisque 16.00

citrus cured salmon, bay laurel froth

Salmon Cake 16.50

poached spot prawns

Lavender Cured Halibut 14.50

Fraser Valley strawberry relish, aged balsamic jelly

Seared Scallop 19.50

veal breast ravioli, smoked apple puree

MAIN COURSES

Fraser Valley Duck 42.50

roasted breast, confit leg, fava beans, crème fraîche, thyme jus

Crispy Trout 38.00

Dungeness crab, pink grapefruit, summer truffle, creamy Israeli cous cous

Pan Roasted Sablefish 38.00

pork belly crusted potatoes, braised arugula, brown butter concentrate

Grilled Ultra Rare Albacore Tuna 36.50

black olives, chick peas, baby romaine, octopus vinaigrette

Seared Salmon 36.50

celery root, scallions, asparagus, preserved lemon dressing

Crispy Halibut 37.50

Quadra Island clams, chorizo, chive crusted potatoes, morel vinaigrette

‘AAA’ Beef Tenderloin 39.50

braised shortrib, portabello, truffle

Butter Poached Lobster 47.50

braised leeks, english peas, crispy truffle risotto

6 Course Tasting Menu

Smoked Sockeye Salmon

goat cheese “canneloni, vanilla emulsion

Albacore Tuna

black olives, chick peas, baby romaine, octopus vinaigrette

Dungeness Crab Risotto

lemon, tarragon purée, bay laurel essence | or

Seared Foie Gras

hazelnut macaroon, rhubarb compote

Crispy Halibut

Quadra Island clams, chorizo, chive crushed potatoes, morel vinaigrette

Beef Tenderloin

fava beans, thyme crème fraîche, truffle jus

Macerated Strawberries

hazelnut financier, “99%” chocolate sorbet

10 Course Chef’s Tasting Menu

Albacore Tuna Tartare

asian pear, sesame, scallion vinaigrette

Smoked Sockeye Salmon

goat cheese “canneloni, vanilla emulsion

Lavender Cured Halibut

fraser valley strawberry relish, aged balsamic jelly | or

Seared Foie Gras 15.00

hazelnut macaroon, rhubarb compote

Morel Consommé

ginger marinated trout, garlic shoots, basil purée

Dungeness Crab Risotto

lemon, tarragon purée, bay laurel essence

Crispy Trout

Dungeness crab, pink grapefruit, summer truffle, creamy Israeli cous cous

‘AAA’ Beef Tenderloin

fava beans, thyme crème fraîche, truffle jus

Earl Grey Soda

honey granité

Salt Spring Island Fresh Goat’s Cheese

kumquat marmalade

Macerated Strawberries

hazelnut financier, “99%” chocolate sorbet

Desserts

Milk Chocolate Mousse

dark chocolate ‘brownie’, orange brandy ice cream

Braised Banana

cocoa sponge cake, rum chantilly, pecan crumble

Chilled Lime Sabayon and Mango Tartlet

coconut ribbons

B.C. Strawberry Millefeuille

goat cheese whipped cream

Walnut Tart

maple ice cream, spiced port reduction

Rhubarb Galette

vanilla ice cream, almond tuile

Dessert Taster Box 30.00

chocolate mousse, truffles, braised banana, walnut tart, house made ice cream

House-made Ice Cream & Sorbets 10.00

Hand-crafted Chocolate Truffles & Petits Fours 16.00

Cheese Tasting 25.00