WEDNESDAY, APRIL 18
Forage celebrates the best natural bounty the Pacific North West has to offer, from sea to forest. “Clam Bake” of gooey duck & sea asparagus plucked fresh from the ocean, the first mushrooms, ramps, & fiddleheads of the spring, and juniper crusted venison loin lend themselves to a feast fit for the season.
Elevating the dining experience to new levels, The Vancouver Club's Signature Wine Dinners feature a curated selection of premium wines sourced by Sommelier Martha McAvity, which highlight a gourmet feast from Executive Chef Sean Cousins.
The epicurean journey continues...
$145. per person
Includes multi-course dinner & wine pairings
6:30 p.m. Reception
7:00 p.m. Dinner
By Reservation 604 685 9321