Dine About

In case you haven’t noticed, I like to eat (evidenced by the fact that four out of the last five posts have been about food). And one of my favourite events is about hit the city–Dine About Winnipeg. It’s 10 days of food all being offered at awesome prices. Each participating restaurant has a three-course prix fixe menu for either $25 or $35, meaning you can try out that swanky spot for a fraction of what it might cost you on a normal night.

Here are the downtown restaurants that are participating and what they’re offering. Just book a reservation between Feb 2-11 and tell them you’d like the Dine About menu. (And hurry, because these tables fill up fast!)

BEACHCOMBER 1 Forks Market Road, 948-0020
$25 menu
APPETIZER California spring salad – baby greens, goat’s milk cheese, fresh sliced strawberries, red onion and glazed pecans with a strawberry vinaigrette OR Rum runners flash fried calamari – golden fried calamari topped with fine herbs served with aioli sauce OR Beachcomber hot spinach & artichoke dip – fresh spinach, artichokes and cream cheese, served with fresh tortilla chips
ENTRÉE Grilled sweet soy salmon – Atlantic salmon grilled with our sesame sweet soy glaze OR Sirloin steak & prawns – sirloin steak flame-grilled with a skewer of succulent prawns OR Fresh Manitoba pickerel amandine – Manitoba pickerel dusted with flour and encrusted with sliced almonds, topped with Amaretto crème-fraîche
DESSERT Banana crêpe foster OR Cracked peppercorn & Grand Marnier marinated strawberries over French vanilla ice cream

BLAZE BISTRO Delta Winnipeg, 350 St Mary Ave, 944-7259
$35 menu
APPETIZER Goat cheese – grilled mango, white balsamic and hemp seed
ENTRÉE Manitoba pork tenderloin with maple beet coriander sauce, pepper rösti and walnut beans
DESSERT Pineapple rum cake with sugar caramel sauce

THE CURRENT Inn at the Forks, 75 Forks Mkt Rd, 944-244
$35 menu
APPETIZERS English cucumber-wrapped frazzled greens in a Manitoba honey – apple vinaigrette, cherry tomato, spring radish and toasted almonds OR Spanish saffron & cauliflower soup crème fraîche and caviar
ENTRÉE Honey and chipotlé-dusted Quebec magret duck breast with sweet potato and parsnip hash OR Slow-braised veal osso buco in California zinfandel with buttermilk whipped potato OR Wild freshwater striped bass with an orange and almond pesto, braised fennel and Parisienne potato
DESSERT Warm pear spice cake – simple syrup and cinnamon-poached Bartlett pear baked into a moist winter spice cake with house-made brown butter ice cream OR Gimme s’more – house-made honey graham wafer with warm chocolate ganache & scratch-made marshmallow

DESSERT SINSATIONS CAFE 505 St Mary Ave, 284-4661
$25 menu
All Canadian “Hoser” Menu
APPETIZER Manitoba Smoked Goldeye Pate
ENTRÉE Manitoba Bison with Wild Rice Almond Cakes and wild Blueberry gastrique
DESSERT Tart Apple & Maple Upside Down Cake with heavy cream
“Greek Isles”
APPETIZER Deconstructed Greek Antipasto Salad
ENTRÉE House made Lamb Burger on focaccia bread with Mint & Basil mayo, Served with lemon pepper french fries
DESSERT Baklava Crème Brulee
“A Taste of Thailand”
APPETIZER Thai Spring Rolls with sweet chili sauce
ENTRÉE Gai Pad Med Mamuang (Chicken Cashew), served with Jasmine Rice and fresh pea shoots (Vegetarians, please substitute Shrimp)
DESSERT Chef’s Avocado Gelato

THE GROUND FLOOR 190 Smith Street 949-0376
$25 menu
APPETIZER Caesar OR Greek salad
ENTRÉE Manitoba pickerel – graham crumb-dusted Lake Manitoba pickerel fillets pan fried and served with lemon, butter and parsley OR Rigatoni in meat sauce with garlic baguette – nature’s pasta rigatoni tossed with fresh tomatoes and scallions in a rich tomato meat sauce, served with a garlic baguette
DESSERT Flourless chocolate cake with raspberry coulis. Non-alcoholic beverage included. Present your parking stub from the Place Louis Riel Suite Hotel parkade and we’ll validate your parking!

SYDNEY’S Forks Market, 942-6075
$35 menu
APPETIZER Manhattan chowder basil pistou, crostini & truffle essence OR Pork satay, oriental slaw, soy caviar & chili paint OR Rabbit livers, brioche, chasseur sauce and Cognac marmalade
ENTRÉE N.Y. steak, spice & garlic butter, cabernet reduction OR Wild basa, Szechwan crust, ginger sauce & herb salad OR Lamb pavé, lemon caper jus, feta & mint pesto
DESSERT Crème brûlée OR Callebaut chocolate cherry mousse

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