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VA
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Victor represents the ultimate in
a classic north american steak
& seafood experience
Annual22ND
2019
E V E N T SFrom small birthdays to large corporate
events, The Victor is the perfect location for
your next event. Whether you are looking
for a reception in our lounge, surrounded
by floor-to-ceiling windows overlooking
False Creek, a board meeting in our fully
private room with full audio capabilities, or
a longtable celebratory event on our year-
round patio tucked beneath the eves of BC
Place, our team will guide you through to
ensure you have a memorable experience.
I N T H EL O U N G ESurrounded by floor-to-ceiling windows
overlooking False Creek, our comfortable
lounge offers the perfect space for your
reception style event.
T O T H E V I C T O RWhilst paying homage to the idiom “To The Victor Belongs the Spoils”, the design concept is
inspired by Queen Victoria’s powerful reign. The venue provides premium libations including
creative cocktail aficionados; an extensive wine selection housed in one of Canada’s largest wine
Enomatic, and a selection of local beers. With spectacular skyline views, The Victor also offers the
perfect place for pre-and-post dinner drinks.
I N & O U TThe restaurant offers an elevated dining
experience on the sixth floor of Parq Vancouver,
accessible through the lush outdoor park and
showcasing stunning views of BC Place Stadium
and Vancouver’s skyline.
D I N I N GW I T H U SThe Victor features a contemporary and
seasonally inspired menu, highlighting
an array of Pacific Northwest seafood, a
tiered selection of specialty steaks, and an
elegant sushi and raw bar. The restaurant
offers an elevated dining experience on the
sixth floor of Parq Vancouver, accessible
through the lush outdoor park and
showcasing stunning views of BC Place
Stadium and Vancouver’s skyline.
S U N D AYB R U N C HStarting with live music every Sunday brunch from
10:30am-2:30pm! Menu highlights include Lobster
Frittata, Oscar Eggs Benedict, Steak & Eggs, Foie Gras
French Toast, B.E.L.T, Wagyu Breakfast Burger, Sushi &
Seafood Bar, Dim Sum and more! Enjoy our fully stocked
Bloody Bar to build your own Caesars and Marys, as well
as a tableside Mule cart. We can’t wait for you to join us.
Make your next event
dur ing our Sunday Brunch
P R I VAT E D I N I N GThe private room adjoining the wine cellar
is the perfect spot for special events and
features marbled floors, gold sliding doors,
high-level audio-visual capabilities and
covetable views of False-Creek
CAPACITY | 20 PEOPLE
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M E N U S
B R U N C H S E T M E N U $ 3 9
STARTER (for the whole table)
S E A S O N A L I C E D F R U I T
k aff i r l ime leaves, toasted coconut
- & -
W H I P P E D B U R R A TA C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio,
gr i l led toast , minus 8 v inegar
- & -
L I E G E WA F F L E S seasonal berr ies, whiskey caramel sauce
MAIN (for the whole table)
E G G W H I T E F R I T TA TA f inger l ing potatoes, conf i t tomatoes, mushrooms,
goat cheese, arugula
- & -
AV O C A D O & S M O K E D S A L M O N sol ly ’s bagel , p ick led red onions, crushed eggs,
sunf lower shoot
- & -
V I C T O R E G G B E N E D I C T mac & cheese waff le, th ick bacon,
gruyère cheese fondue
DESSERT (for the whole table)
C R È M E B R Û L É E D O N U T S
maple cotton candy, vani l la custard
- & -
C H O C O L A T E M O U S S E dark chocolate cake crumble
B R U N C H S E T M E N U $ 4 9
STARTER (for the whole table)
AV O C A D O C R U N C H R O L L
avocado, cucumber, mango, shiso a iól i , puffed r ice
- & -
J U M B O P R AW N C O C K TA I L t iger prawns, atomic horseradish, wasabi
cocktai l sauce
- & -
S T E A K TA R TA R E grainy mustard, capers, horseradish,
quick- cured egg yolk , house chips
MAIN (choice of one)
B E L T
thick cut bacon, sof t scrambled eggs, ta leggio cheese, tomatoes, arugula
- or -
V I C T O R E G G B E N E D I C T mac & cheese waff le, th ick bacon,
gruyère cheese fondue
- or -
F R E N C H T OA S T br ioche, nutel la whipped cream, hazelnut br i t t le
DESSERT (for the whole table)
C O F F E E S E M I F R E D D O dark chocolate f lake, cocoa nibs & blood orange
- & -
C R È M E B R Û L É E D O N U T S maple cotton candy, vani l la custard
- & -
PA I N A U C H O C O L A T E WA F F L E banana compote, rum ra is in ice cream
B R U N C H S E T M E N U $ 5 7
STARTER (for the whole table)
S H R I M P T E M P U R A sp icy creamy ponzu sauce
- & - S T E A K H O U S E T O M A T O
hei r loom tomatoes, smoked bacon, b lue cheese & char red tomato v ina igret te
- & - W H I P P E D B U R R A T A C H E E S E
& B A S I L charred orange, pomegranate, toasted p i s tach io,
gr i l led toast , minus 8 v inegar - & -
C A L I F O R N I A R O L L blue crab, sesame seeds, avocado, cucumber,
tob iko, yuzu mayonna ise
MAIN (choice of one)
O S C A R E G G B E N E D I C T
crab cakes, poached eggs, brocco l in i , bearna i se sauce
- or - AV O C A D O & S M O K E D S A L M O N
so l ley ’s bage l , p ick led red on ions, c rushed eggs, sunf lower shoots
- or - C H I C K E N & WA F F L E
c r i sp crusted ch icken, mac & cheese waff le, cheesy sauce
- or - V I C T O R S T E A K & E G G S
f i le t mignon, f r ied eggs, brocco l in i
DESSERT (for the whole table)
C O F F E E S E M I F R E D D O
dark chocolate f lake, cocoa n ibs & b lood orange - & -
M E N K E ’ S C A K E s t rawberry, roasted rhubarb compote, chant i l l y c ream
- & - C R È M E B R Û L É E D O N U T S maple cot ton candy, van i l l a custard
S E T M E N U $ 7 9
For the Whole tableW A F F L E - C U T H O U S E C H I P S
blue cheese fondue, thick-cut bacon - & -
S H R I M P T E M P U R Aspicy creamy ponzu sauce
Starter(choice of one)
L O B S T E R & C R A B B I S Q U Ecrab salad, gruyère toast
- or -S T E A K T A R T A R E
grainy mustard, capers, horseradish, quick-cured egg yolk, house chips
- or -C A E S A R S A L A D
romaine & shaved brussels sprouts, pecorino cheese, crispy sumac-spiced chickpeas
MaIN(choice of one)
K I N G S A L M O N maple soy glaze, water chestnuts, shiitake
mushrooms, potato dauphinoise- or -
F R E E R A N G E H A L F C H I C K E Nboneless, crispy skin, charred broccolini &
chimichurri sauce- or -
C E N T E R C U T R I B E Y Ecrispy potatoes, roasted vegtables,
peppercorn sauce
DeSSert(choice of one)
C R È M E B R Û L É E D O N U T Smaple cotton candy, vanilla custard
- or -C H O C O L A T E M O U S S E
dark chocolate cake crumble
S E T M E N U $ 8 9
For the Whole table C H E F ’ S S E L E C T I O N O F
A B U R I S U S H IM A K I R O L L S
Starter(for the whole table)
S T E A K T A R T A R Egrainy mustard, capers, horseradish, quick-cured
egg yolk, house chips - & -
R O A S T E D B E E T S A L A Dred & golden beets, watercress, grapefruit, avocado,
pumpkin seed, yogurt green goddess dressing
MaIN(for the whole table)
B C K I N G S A L M O Nmaple soy glaze, water chestnuts, shiitake
mushrooms, potato dauphinoise- & -
S T R I P L O I Nangus reserve, roasted heirloom carrots,
peppercorn sauce- & -
F R E E R A N G E H A L F C H I C K E Nboneless, crispy skin, charred broccolini &
chimichurri sauce
SIdeSmashed potatoes, onion ring stack, charred
broccolini
deSSert(for the whole table)
M E N K E ’ S C A K Evanilla sponge, toasted coconut custard, coconut
mousse- & -
C R È M E B R Û L É E D O N U T Smaple cotton candy, vanilla custard
S E T M E N U $ 9 9
For the Whole table
C H E F ’ S S E L E C T I O N O F N I G I R I S U S H I
M A K I R O L L SS A S H I M I
Starter(for the whole table)
S H R I M P T E M P U R Aspicy creamy ponzu sauce
- & - B E L G I A N & R E D E N D I V E
gala apples, medjool dates, marcona almonds, okanagan happy day’s goat cheese, sherry-tarragon dressing
- & - D U N G E N E S S C R A B C A K E
sea bean & fennel salad, vadouvan-spiced curry aióli
MaIN(for the whole table)
W H O L E B R A N Z I N Ocaponata, shaved fennel, pine nut salad
- & - C O W B O Y R I B E Y E
usda prime, roasted heirloom carrots- & -
C R I S P Y C A U L I F L O W E R & B A S I L G N O C C H I
pistachio, oven dried tomatoes, cauliflower puree
SIdeSbroccolini, mushrooms, mashed potatoes
deSSert(for the whole table)
M E N K E ’ S C A K E vanilla sponge, toasted coconut custard,
coconut mousse- & -
C R È M E B R Û L É E D O N U T Smaple cotton candy, vanilla custard
- & - “ S T I C K Y F I N G E R S ”
H O T W H I S K E Y C A K Ewhiskey caramel sauce, whipped cream
S E T M E N U $ 1 0 9
For the Whole tableC H E F ’ S S E L E C T I O N O F
N I G I R I S U S H IM A K I R O L L S
S A S H I M I
Starter(for the whole table)
S H R I M P T E M P U R A spicy creamy ponzu sauce
- & - W H I P P E D B U R R A T A C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio, grilled
toast, minus 8 vinegar - & -
S T E A K T A R T A R E grainy mustard, capers, horseradish, quick-cured egg yolk, house chips
MaIN(choice of one)
F R E E R A N G E H A L F C H I C K E N boneless, crispy skin, charred
broccolini & chimichurri sauce - or -
D I V E R S C A L L O P S crispy quinoa “tabbouleh”, snap peas, patty pan squash &
cauliflower puree - or -
O P A L V A L L E Y L A M B D U O fregola, english peas, summer squash, mint raita & red
wine jus - or -
P E T I T E F I L E T A N G U S R E S E R V E roasted heirloom carrots, mashed potatoes,
peppercorn sauce
DeSSert(choice of one)
C R È M E B R Û L É E D O N U T S maple cotton candy, vanilla custard
- or - “ S T I C K Y F I N G E R S ”
H O T W H I S K E Y C A K E whiskey caramel sauce, whipped cream
- or - C H O C O L A T E M O U S S E
dark chocolate cake crumble
S E T M E N U $ 1 1 9
For the Whole tableH A M A C H I N O B U
P I N K B A Y S C A L L O P C E V I C H EC A L I F O R N I A R O L L
A V O C A D O C R U N C H R O L L
Starter(for the whole table)
W H I P P E D B U R R A T A C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio,
grilled toast, minus 8 vinegar- & -
B E L G I A N & R E D E N D I V Eokanagan happy day’s goat cheese, gala
apples, medjool dates, marcona almonds, sherry-tarragon dressing
- & - T O G A R A S H I - S P I C E D
A H I T U N Aseared & served on a himalayan salt block,
ponzu-daikon sauce
MaIN (for the whole table)
P O R T E R H O U S Eusda prime, roasted heirloom carrots
- & - D I V E R S C A L L O P S
crispy quinoa “tabbouleh”, snap peas, patty pan squash & cauliflower puree
- & - R O A S T E D C A U L I F L O W E R & B A S I L
G N O C C H Ioven roasted tomatoes, pistachio & cauliflower cream
SIdeSbroccolini, mac & cheese waffles,
triple cooked fries
deSSert(for the whole table)
C R È M E B R Û L É E D O N U T Smaple cotton candy, vanilla custard
- & - “ S T I C K Y F I N G E R S ” H O T W H I S K E Y
C A K Ewhiskey caramel sauce, whipped cream
- & - M E N K E ’ S C A K E
vanilla sponge, toasted coconut custard, coconut mousse
S A F F R O N R I S O T T O A R A N C I N I 4 8arbor io r ice, foraged mushrooms, t ruf f le o i l parmig iano-reggiano, p ick led vegetab les
J U M B O S H R I M P C O C K TA I L 8 4t iger prawns, a tomic horserad ish , wasab i cockta i l sauce
H A M A C H I TA R TA R E N O B U S T Y L E 6 8shaved ser rano, c i lant ro, yuzu soy sauce
B U R R A TA C H E E S E 6 0mar inated tomatoes, gr i l led eggplant , c rost in i
U N I TA C O 7 2loca l sea urch in , c r i spy nor i , guacamole, cucumber, yuzu kosho
H O K K A I D O S C A L L O P S 8 5med jool dates, minus 8 ice w ine v inegar
caviar selection
C AV I A R S E L E C T I O N W I T H C L A S S I C A C C O M PA N I M E N T S “ M P ”
beluga | osc iet ra | sevruga | nor thern d iv ine
A D D O N S
C H A M PA G N E T B D
V O D K A T B D
I C E B A R + $ 5 0 0
12PCSEACHpassed canapés
S T E A K TA R TA R E 6 8gra iny mustard , capers, horserad ish , qu ick-cured egg yo lk , house ch ips
C E V I C H E TA S T I N G 6 8pac i f ic p ink bay sca l lops, s idest r ipe shr imp,p lanta in ch ips
OY S T E R 4 8f resh seasona l se lect ion
M I N I P H I L LY C H E E S E S T E A K R O L L 5 4peppers, on ion , t ruf f le cheddar fondue
B E L G I A N & R E D E N D I V E 4 8pink lady & aurora apples, med joo l dates, marcona a lmonds, okanagan happy day ’s goat cheese, sher ry- tar ragon dress ing
-- OSHI SUSHI ---6PCS
S A L M O N A B U R I 1 6
S H R I M P 1 7
T U N A A B U R I 1 7
--- NIGIRI ---12PCS
S E A B R E A M 6 0
S H R I M P 4 8
U N I 6 0
--- SUSHI ROLLS ---8PCS
AV O C A D O C R U N C H R O L L 1 2avocado, cucumber, mango, sh i so a io l i ,
puf fed r ice
C A L I F O R N I A R O L L 1 4blue crab, sesame seeds, avocado, cucumber,
tob iko, yuzu mayonna ise
DY N A M I T E R O L L 1 4tempura t iger shr imp, avocado, ch ive, mango
sauce, nanami togarash i
S P I C Y T U N A R O L L 1 4ah i tuna , sca l l ion , cucumber
sushi station
seafood station
K I N G C R A B L E G S cockta i l sauce, joe’s mustard sauce
S H R I M P C O C K TA I L wasabi cockta i l sauce
OY S T E R Sf resh seasona l se lect ion
H A M A C H I TA R TA R E N O B U S T Y L Eshaved ser rano, c i lant ro, yuzu soy sauce
C E V I C H E TA S T I N G pac i f ic p ink bay sca l lops, s idest r ipe shr imp,
p lanta in ch ips
caviar selectionC AV I A R S E L E C T I O N W I T H C L A S S I C
A C C O M PA N I M E N T S “ M P ”
beluga | oscietra | sevruga | northern divine
A D D O N S
C H A M PA G N E T B D
V O D K A T B D
I C E B A R + $ 5 0 0
$38 PERPERSON
ACTION STATIONS
carving stationT O M A H AW K 3 2
caramel ized on ions, yorksh i re, au jus, mustard , and ch imichurr i
S T R I P L O I N R OA S T 2 8caramel ized on ions, yorksh i re, au jus,
mustard , and ch imichurr i
C O M B I N A T I O N O F B O T H 3 8
C R O U C H I N G T I G E R 1 4 bombay sapphire gin , fukumitsuya sake, l i l let b lanc, yuzu, l ime, thyme
F R E N C H S M A S H 1 5bombay sapphire gin , s t . germaine l iqueur, raspberr y, lemon, spark l ing wine
C U R C U M I S F R E S C O 1 7bombay sapphire gin , s t . germaine, l ime, egg white, cucumber
I N D I A N S U M M E R 1 5bacardi rum, pineapple, l ime, cardamon, turmer ic
O A X A C A N WA R R I O R 1 7cazadores blanco, sombra mezcal , chi l i chocolate agave, orange bitters
B AT T L E O F M O N T E N E G R O 1 7bul le i t r ye whisk y, aperol , montenegro, rhubarb bitters , l ime
PA R Q M U L E 1 4stol ichnaya vodk a, l ime, apple, t ropical spices, fever t ree ginger beer
SIR CHARLES GREY 16bombay sapphire gin , l ime, lavender syrup, ear l grey tea
E M P E R O R ’ S S O U R 1 7empress 1908 gin , lavender syrup, lemon, crème de v iolette
L A V I E J A E S C U E L A 1 9 bul le i t bourbon, h ickor y & chi l l i syrup, walnut bit ters
R O S É G A R D E N 1 6stol ichnaya vodk a, miss ion hi l l rosé, grapefruit , rosemar y
B LO O D Y V I C T O R I A 1 6serrano chi l i infused tequi la , ta j in spice, chi l i & l ime chalula , c lamato
signature cocktails ( M I N 2 O Z )
beer
PARALLEL 49 ‘RUBY TEARS’ RED ALE 8draf t , vancouver bc
RED TRUCK LAGER 8draf t , vancouver bc
STEAM WHISTLE PILSNER 7bott le, toronto ont
FOUR WINDS SAISON 7bott le, delta bc
PERONI 8bott le, rome i ta ly
COORS L IGHT 7bott le, golden usa
PARQ IPA 7draf t , ke lowna bc
POSTMARK STOUT 8draf t , vancouver bc
SOL 8bott le, mexico
33 ACRES OF LIFE 8bott le, ca l i fornia common, vancouver bc
HEINEKEN 8bott le, zoeter woude nether lands
NO BOATS ON SUNDAY 9can, c ider, bc
HEINEKEN 0.0 6bott le, non-alcohol ic , germany
CONTACT US TODAY | F&[email protected]
HOURS | 5:00PM - LATE, 7 DAYS A WEEK, SUNDAY BRUNCH 10:30AM-2:30PM
[email protected] 778-370-8600 @thevictorvancouver
Level 6, Parq Vancouver, 39 Smithe Street, V6B 0R3