holiday greetings

We didn’t want to miss this opportunity to send holiday greetings from our family to yours. The restaurant has been bustling with staff Christmas parties and get togethers for the last couple of weeks. The festive spirit, laughter and good times are what make our work especially rewarding: thank you! We hope that you all get an opportunity to share a meal and create memories with friends and family. Avenue will be closed over the holidays December 24, 25 and 26th so that our staff can enjoy some time with their families.

We have some more celebrating to do ringing in the new year. Chef Aaron has created a special 3 course dinner for the evening of the 31st. It is a great opportunity to enjoy a full dining experience, but all items will be available a la carte if you wish. You will find a copy of the New Year’s Eve menu below, as well as some upcoming events and a yummy recipe from Chef Aaron.

Merry Christmas and all the best for 2012!

— Trent & Sandra

ongoing and upcoming

Pizza Pasta Nights will continue in the new year. Thursday nights, all pizza and pasta on the menu, plus Chef Aaron’s nightly creations are only $12.

In addition to his passion for cooking soul satisfying food, Chef Aaron also takes great pleasure in seeing large groups of people coming together to share a meal communally. His vision is a “family dinner night” — a meal for 40 people to come together and enjoy one Monday every month. The dinners will be three courses, based on seasonal, local ingredients and each will have a unique theme. It will be an intimate evening with Aaron being available to talk about the food and its preparation. We are planning the first dinner for the 23rd of January….stay tuned for more details!

new year's eve menu

three courses $40, wine not included

first course

FRESH OYSTER TRIO local Satori oysters on the half-shell with champagne mignonette, caviar and pomegranate
~Suggested Wine Pairing~ Segura Viudas Brut Reseva

or

DUCK DUO rillette with blood orange marmalade and parfait with gingerbread crumbs and blood orange gastrique
~Suggested Wine Pairing~ Kettle Valley Pinot Gris

or

SEAVIEW VENISON CARPACCIO with truffle aioli and parmadammer crackers
~Suggested Wine Pairing~ Gladiator Cycles Syrah

second course

BIRCH SYRUP CURED SABLEFISH with smoked sablefish brandade, mushroom marmalade and piperade coulis
~Suggested Wine Pairing~ Burrowing Owl Chardonnay

or

SURF AND TURF rare seared beef tenderloin and albacore tuna, yukon gold potato gratin, roasted carrots and parsley puree
~Suggested Wine Pairing~ Beaufort Vineyard Meritage

or

KESSLER CHOP house smoked pork chop, sage bread pudding, roasted yams and apples, boudin noir
~Suggested Wine Pairing~ Gehringer Brothers Reserve Pinot Noir

third course

CHOCOLATE TRIO spiced milk chocolate brulee, dark chocolate fondant and caramelized white chocolate with grapefruit
~Suggested Wine Pairing~ Penfolds Grandfather Port

or

POMMES ANNA apple-prune tart with armagnac anglaise
~Suggested Wine Pairing~ Hester Creek Late Harvest Pinot Blanc

recipe

pain d'épices

ingredients:

preheat:

sift:

cream:

fold in:

Transfer batter to 9 inch loaf pan and bake for 45-55 minutes.

Cool for 15 minutes before removing from pan to cool on a wire rack.

Wrap tightly in foil or plastic wrap and store for at least a week for flavours to marry.

Enjoy!