New Year’s Eve 2019 is just around the corner, and we’re ready to party. Join us for an elegant early dinner before moving on to other things, or choose to join us later, have dinner and party through the end of the year. We’ve got live music from Harris and DeBray starting at 8:30, the room and the staff will be dressed to impress, the champagne is on ice, and Chef’s Jean-Francis and Sheldon have put together a fantastic menu for the night. And of course, Chef Jean-Francis’ famous countdown to midnight is worth staying up for.
If good food isn’t enough to bring you out, how about 25% off the price of a bottle of champagne for the evening? That’s right, we’re dropping our champagne prices by 25% for the whole night, so grab a glass and toast the new year with friends, family, and bubbles. Everybody knows that after a little of the bubbly, everyone’s your best friend, so let’s get friendly.
We all know the party doesn’t stop just because the clock strikes midnight – brunch in the morning is just as important as the countdown. We’ll be opening the doors a little later than usual, but we are serving brunch on the 1st. Join us from 10:00 to 3:00 and get yourself a benedict with extra bacon. we’ve got 10 different mimosas on our menu, so why not have one (or several) and get the new year started off right? Just what the doctor ordered… ok maybe I’m not a doctor, but you can order a mimosa from me.
No reservations taken, so come on down and get your brunch on with us.
**Please note that the both the TWB and Tappy Hour menus will not be available on the 31stof December, and reservations will be taken in both Provence Marinaside and The Wine Bar – a credit card will be required to secure your reservation. If you need to cancel your reservation, we ask that you provide 48 hours notice in order to allow someone else to book. Cancelations made with less than 48 hours notice will be subject to a $50 per seat charge.**
We’ve closed the books on another amazing BC Spot Prawn season. It was great to see so many of you out to enjoy the bounty of BC’s coastal waters. If you didn’t make it out this season, mark your calendar for next May when we’ll do it all again. Until then, we’re looking forward to bringing you some amazing dishes featuring Atlantic Lobster.
Chefs Jean-Francis and Sheldon have really outdone themselves this year. Choose from a new take on the Chilled Lobster Salad that we’ve done in the past or the Basque Style Roasted Lobster which is my personal favourite on the menu for 2018. Of course, no meal is complete without something sweet to finish, so take your pick from our full dessert menu, or go with the Cassis Stewed BC Rhubarb and Crème Anglaise that’s listed on the Atlantic Lobster menu. See the full menu below, at just $67 per person for the full 3-course menu, and an optional Rosé wine pairing at $40/person (also available in petite size for just $25 per person) we’re sure to be busy, so don’t wait to book your table. The Atlantic Lobster menu is available from July 3 through July 31 for dinner.Provence Marinaside Atlantic Lobster Menu 2018
Whether you’re starting your evening with dinner before heading out to a party, or looking for a place to ring in the new year, we welcome you to Provence. With the dining room all dressed up in white, and the chef’s selected favourites and new creations on the menu, there’s no better place to be on December 31st this year.
While you’re in the celebratory mood, why not have a glass (or bottle) of champagne?
With one of the most extensive champagne and sparkling lists in the city, you’re sure to find something that you’ll love. We know that a wine list like ours can be daunting, so we have two newly appointed floor sommeliers (Gabriel and Benoit) here to help you make the perfect wine selection. So, if you’re not sure which sparkling wine will pair best with that Beef Tenderloin and Lobster that you’ve been eying, just ask.
Please note that the TWB menu will not be available. Reservations will be taken in both Provence Marinaside and The Wine Bar.
With the new year just around the corner, why wait, make your reservation now.
Whether you’re feeling a little under the weather or excited for the new year, we have you covered. Start the new year right with brunch from 10am to 3pm on January 1st. We have nine mimosa’s and six caesars (or bloody mary’s if you prefer) on our menu. Nothing sets the world right like a benedict and a cocktail. No reservations taken, so come on down and get your brunch on.
The heirloom tomato has come a long way from its humble beginnings in European culture when the British thought it was a beautiful but poisonous plant, to today where we celebrate it as a staple of the kitchen. At Provence, we choose to honour the tomato during the month of August by creating a prix fixe menu using as many varieties and preparation methods as we can to thrill your taste buds for only $56 with an optional wine pairing ($25) created by Wine Director Joshua Carlson in collaboration with Chef’s Jean-Francis Quaglia and Sheldon Maloff.
Our menu begins with your choice of an Heirloom Tomato Gazpacho with grilled artichoke confit and Nostralla cheese, a Tomato and Nectarine Salad with whole grilled Argentinian prawns, red onion, fresh basil and a sherry vinaigrette, or the Provence classic Alessandra’s Tomato Tarte Provençal with Dijon mustard, Nicoise olives, extra virgin olive oil and fresh basil. You can’t go wrong with any of these fresh and delicious dishes to start your meal.
Once you’ve whet your appetite, it’s time to move on to one of the three entrées. Choose from Garlic Rubbed Lamb Sirloin with a sunflower sprout and tomato salad, Tomato Risotto with Wild Mexican Prawns and Hokkaido Scallops, or Grilled Halibut with Smoked Tomato Vinaigrette.
Of course, no meal would be complete without a little something sweet to finish, so take your pick from our dessert menu and sit back and enjoy the last of the summer sunshine that brings us the sweet acidic beauty that is the tomato.
View the full menu and make your reservation’s now for this great experience.
Homarus Americanus, Atlantic Lobster, or Canadian Lobster – whatever you call it, you can’t deny that lobster is a delicacy that can’t be compared to anything else. The month of July is Lobster Fest at Provence, and we have a great 3 course menu ($62) with optional wine or petit wine pairings ($26/$16) so that you can experience the joy that is lobster.
While the lobsters may come from the Atlantic Ocean, the preparation is all French. To start, enjoy the Lobster Salad, chilled lobster meat with pea sprouts, fresh peas and pea purée dressed with a champagne and honey vinaigrette and lobster oil. Or Baked Lobster Thermidor with a creamy Dijon, shallot and mushroom sauce topped with Emmenthal cheese if you prefer something richer.
We’re not finished with your taste buds yet though, now it’s time to move on to the main course – with three dishes to choose from, there’s something there for everybody. The Whole Atlantic Lobster served steamed, Provençal or sautéed with seasonal vegetables is famed on the Provence dinner menu and you can’t go wrong with this dish. If you come to Provence often and want to try something different, why not have the Whole Lobster Gratin served with smoked tomato, corn, wilted spinach and forbidden rice. For those who want to experience a coast to coast seafood experience, there’s the Grilled Sockeye Salmon with Butter Poached Lobster made with lobster from the east coast and salmon from the west coast accompanied by gem tomatoes, bell peppers and saffron risotto.
For dessert, we’ve got BC Strawberry and Rhubarb Shortcake with basil agave Chantilly for a bit of a twist on a classic dish.
View the full menu and make your reservation’s now for this great experience.
Kampachi, a type of Jack Fish has long been a staple of Japanese cuisine going by the name Hamachi. In recent years, it has become quite popular in both Australia and Europe, and now it’s making its way to Canada through the kitchen at Provence Marinaside. Chef de Cuisine Sheldon Maloff and Sous Chef Mohit Chauhan have created an exceptional menu featuring this fish with a clean rich and slightly nutty flavour.
For your first course, you will enjoy a Kampachi Carpaccio with pressed cucumber, roma tomato confit and micro radish sprouts. With the spicy flavor of the radish sprouts and the fresh cool texture of the Kampachi, this dish will appeal to the Vancouverites appetite for good sashimi.
After the cool freshness of your first course, you’ll move on to a Seared Kampachi with forbidden rice, English peas, piquillo peppers and arugula, all topped with pickled scallions and finished with citrus and tarragon infused olive oil. As tasty cooked as it is raw, you’re sure to be delighted by the rich meatiness of this fish.
Round out your meal with a selection from our dessert menu and delight in the Vancouver summer – perhaps an after-dinner stroll along the seawall is in order.
With the warming weather comes the new season of seafood – at Provence, that means the return of fresh BC spot prawns. As in previous years, the BC spot prawn harvest is closely monitored and starts and ends suddenly. Be sure to pay attention to our newsletters (signup here) to make sure you don’t miss out on this mouthwatering menu.
We have a couple of new dishes this year that everyone is excited about. Start your meal off with the cool and refreshing Cucumber Gazpacho ($15) with poached BC spot prawns, watercress and a cucumber lime relish. Alternatively, you could stick with the Yellow Campari Tomato Salad ($15) with grilled BC spot prawns, which was on the menu last season, but has had some updates to keep it fresh and exciting.
Since you can never have enough BC spot prawns you should be more than ready to move on to the main course where you will be able to choose from three different BC spot prawn dishes. New this season is the BC Spot Prawn Poêle ($45) (which is essentially fresh juicy prawns that have been poached in brown butter) served with shaved rainbow carrots and bamboo rice – all this is topped with crispy BC spot prawn heads. Don’t be frightened by the prawn heads, they’re a delicacy in Japan, and we’re sure you’ll enjoy them too. Not only does the spring bring BC spot Prawns, it also brings local halibut. We’ve paired these two great items to create an exquisite duo – Halibut and BC Spot Prawns ($45) served with snow pea sprouts, potato fondant, and a light bisque. But, probably our most popular BC spot prawn dish is the BC Spot Prawn Duo ($45) consisting of both grilled and Provençal style prawns with tagliatelle and zucchini ribbons tossed in olive oil. You can’t go wrong no matter which choice you make.
Once again, it’s time for fishy fun with Poisson d’Avril at Provence Marinaside. Get your sea-legs, and join us for a special 3 course menu dedicated to the bounty of the ocean. Between the chef’s heritage in Marseille, and our location here on the west coast, Chef Jean-Francis feels it is his duty to offer you the best of the sea. This year’s 3-course menu ($57) comes with two optional wine pairings for you to choose from; Stay local with our Canadian wine pairing priced at $30 or venture to the Old World with our pairing priced at $35. These are also available in petite sizes at $18 or $20 respectively for those who prefer a smaller portion.
Begin your ocean voyage with the fresh tangy taste of Seabream Carpaccio with lemon Dijon vinaigrette paired with either McWatters White Meritage (BC) or our new Gruner Smaragd from Domane Wachau (AUT). If our Carpaccio doesn’t do it for you, reel in the Smoked Pacific Cod Brandade with mixed greens, or the Rustique Soupe de la Mer – a chowder like soup filled with a bounty of flavours from the sea.
From BC’s own Lois Lake Steelhead to the whole Mediterranean Fish we have something that is sure to appeal to everyone. Making its yearly return for the summer season is the crowd favourite Nicoise Salad Provençal with local albacore tuna which matches excellently with either Moon Curser’s Arneis (BC) or Favorita from Fratelli Alessandria (ITA).
Once you’ve finished with your fishing trip, delight yourself with a dip in our regular dessert menu. And of course, just like last year you will have an opportunity to go fishing in our special fishbowl filled with special prizes from the absurd to the extravagant.