Since the second phase of British Columbia’s reopening process got underway earlier this week, Vancouver restaurants have been slowly reopening their doors for dine-in service.
Yesterday, one of Canada’s most highly acclaimed restaurants, St. Lawrence, added their name to the list, and will begin taking reservations today for their first post-pandemic dine-in service on May 28. St. Lawrence is one of the first more "notable" restaurants in the country to do so.
To ensure it relaunches in the safest and most delicious way possible, chef Jean-Christophe Poirier has introduced a new format that allows guests to pre-order from a three-course table d’hôte menu that features a selection of the restaurant’s award-winning Québécoise cuisine.
“As always, we’re committed to providing a safe environment for our guests and staff and will be taking all necessary steps to ensure we not only meet, but exceed, all enhanced health protocols,” says chef Poirier. “We may look a little different, but once you’re ready to join us again, we assure you that the St. Lawrence experience will remain as authentic as always.”
To begin, guests will have their choice from six different appetizers, including a roasted beet salad with herbed cheese, hazelnuts and greens, a mushroom ragout in puff pastry with watercress and mornay sauce, and a bison tartare with chips and comté cheese.
The main course features a selection of delectable Québécoise-inspired entrées like duck confit with ricotta gnocchi and peas à la française, steelhead trout with clams, fingerling potatoes and fennel in a white wine cream sauce, and roasted cauliflower with ratatouille, basil pistou, and cheese sauce.
Finally, St. Lawrence has assembled a range of desserts to ensure the experience finishes on a high note, from flourless chocolate cake with strawberries and chantilly cream to lemon tart with meringue, to rice pudding with pecans and salted caramel.
Pre-orders for St. Lawrence’s table d’hôte menu will be available Wednesdays through Sundays for dine-in ($55) and take-out ($48).
