Hosted by chef Lee Cooper, Esquimalt co-founder Quinn Palmer and L’Abattoir Bar Manager Dave Bulters, the evening will feature an elevated multi-course menu with Esquimalt apéritifs and cocktail pairings.

A truly unique Vancouver Cocktail Week evening awaits—come and experience first hand why these local vermouths and apéritifs need a place at your dinner table!

$199 PER GUEST (INCLUSIVE OF TAXES AND GRATUITY)

Esquimalt Vermouth and Aperitifs Dinner Menu

_{Esquimalt Dry Vermouth with Rootside tonic}

Albacore tuna crudo

Snow peas, Meyer lemon, horseradish

_{Esquimalt Dry Vermouth with Rootside tonic}

_{Esquimalt bianco vermouth}

Chicken liver & foie gras parfait

Tree fruit, grilled bread

_{Esquimalt bianco vermouth}

_{Esquimalt rosso vermouth}

Cinnamon smoked duck

Orange, red cabbage, pink pepper

_{Esquimalt rosso vermouth}

_{Esquimalt Kina Salal with Sheringham Seaside gin and Rootside Bitters}

Roast pork belly

 Strawberry, beetroot, pan juices

_{Esquimalt Kina Salal with Sheringham Seaside gin and Rootside Bitters}

_{Esquimalt Limoncello Miele}

Lemon tart

Poppyseed, earl grey

_{Esquimalt Limoncello Miele}