Saveur

A GuestLife Vancouver
Great Restaurant

Located at the corner of Thurlow and Haro in the heart of Vancouver’s trendy West End, you might initially be lured inside Saveur Restaurant by the warm, inviting décor. Chocolate brown walls, white linen tablecloths, pristine place settings, highbacked wooden chairs, luxurious booths upholstered in rich, red ultra suede fabrics combine beautifully with the burnt orange and umber silk tapestries and original oil paintings which hang about the room. Stepping inside this luxurious setting, the real flavour of Saveur comes to life.

Husband and wife team, Stephane and Nathalie Meyer have seamlessly integrated their passion for fine dining, the best cuisine, attention to detail and stellar personal service with a fresh, comfortable and always welcoming dining experience. “For us it’s a big thank you. If the customer leaves happy, they’ll be back,” says Nathalie.

Offering a fixed price menu which includes a choice of six appetizers, six entrées and six desserts, Saveur’s menu changes every four to six weeks and highlights the bounty of the seasons. The reasonable price, ($38), for such an exquisite array of fabulous fare will make you feel right at home as well.

As an appetizer try the Seared Foie Gras, a family tradition and favourite of many regulars. Entrées always include a variety of meats and fresh fish and the Crème Brûlée or the traditional French pastry of the region, Canele, are sumptuous for dessert. Whichever combination of appetizer, entrée and dessert you choose, you can be sure Stephane’s unique touch will delight all your senses in true Saveur style — light, Southern French cooking with contemporary Vancouver flair. The extraordinary wine list compliments the cuisine to a tee. Many of these treasured gems can be ordered by the glass and paired perfectly to every course. If in doubt, ask Nathalie for a recommendation.

Customers can also relax and enjoy a predinner drink or an after-dinner coffee in the restaurant’s intimate and cozy lounge. Or if bringing new and old friends together is what you’re after, the Harvest Table is the perfect place to gather and feast on Saveur’s home away from home hospitality.

Saveur is open Monday to Friday for lunch and Monday to Saturday for dinner. “We love food, we love wine. We enjoy what we are doing and want to share that passion with our customers.” What are you waiting for? Saveur’s intimate elegance and grace awaits — at your leisure, for your pleasure.

Menu Highlights

Appetizers

Green Pea Soup,
Wild Mushrooms, White Truffle Oil.

Sesame Seed Prawns,
green Radish, daikon, mesclun, pickled red onion, lime miso vinaigrette.

Seared Quebec Foie Gras,
Szechuan pear, sun-dried cherry balsamic reduction.

Frog Legs Fritters,
roast garlic Yukon Gold potato ricotta terrine, serrano pepper salsa verde vinaigrette.

Spring Lamb Loin Salad,
eggplant caponata, greens, crisp shallots, black olive bread stick.

Roast Pepper, Mozzarella, Snap Pea and Fennel Salad,
pine nuts, croutons, honey Dijon vinaigrette.

Entrées

Seared Rough Eye Rock Fish,
snap pea, artichokes, house bacon, potato gnocchi, white wine bouillon.

Sablefish,
thyme bacala brandade, wilted spinach, celery, warm lobster vinaigrette.

Halibut Filet,
green olive tapenade, baby carrots, asparagus, preserved lemon, eleni oil and lemon myrtle.

Pepper Leaf Rub Flat Iron Steak,
bison short rib tomato tavioli, bok choy au jus, Parmesan bread crumbs.

Roast Rosemary Cornish Hen,
saffron, “Oyama” chorizo, manilla clams, olive oil potato purée.

Dry Fruits Braised Lamb Shank,
Moroccan lamb kebab, sauté zucchini couscous.

Desserts

Chestnut Crème Brûlée,
cognac biscotti.

Warm Almond Wattle Seed Pear Cake,
eau de vie pear sorbet, almond bitter sauce.

Dark Chocolate Torte,
blood orange ganache centre, cranberry ice cream, orange salad.

Walnut Cake,
apple cider sabayon, caramel ice cream, roast and crisp apple.

Warm Canele
served with nougat ice cream, sun-dried plum in syrup.

White Chocolate and Banana Mont Blanc,
banana chips, Earl Grey and milk chocolate sauce.

Best of the Cellar

White Wines

Riesling Jubilee Hugel 2001

Gewurzstraminer Kettle Valley 2005

Pinot Noir Gamay Joie 2005

Chardonnay Adams Road Vasse Felix 2004

Riesling Hand Picked Yalumba 2002

Pouilly-Fuissé Chartron et Trebuchet 2002

Red Wines

Châteauneuf du Pape Château La Nerthe 2003

Pinot Noir Hayman Kettle Valley 2003

Black Hills Nota Bene 2003

Rodney Strong Pinot Noir Russian River 2003

Octavious Shiraz Yalumba 2000

Château Montus Madiran 2001

Dessert Wines

Hand Picked Viognier Botrytis Yalumba 2004

Museum Release Old Reserve Muscat

pictured: Halibut Filet Poached in aromatic Olive Oil, Spring Vegetable, Cured Tomato reduction

Saveur
850 Thurlow Street,
Vancouver
(604) 688-1633

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