Straight and Marrow Chef/Owner Chris Lam is making his much-anticipated seasonal menu refresh and adding a new array of creative food and drink features to the fall and winter menu at the beloved East Vancouver restaurant and cocktail bar (1869 Powell Street).
Available for dinner Wednesdays to Sundays from 5:30 p.m. to midnight and late-night Happy Hour from 10 p.m. onwards with 10% off food and feature drinks, the latest menu update continues to underscore Lam’s ‘nose-to-tail’ philosophy of showcasing overlooked, little-known ingredients and off-cuts in his creative fare.
New items making their debut on the fall and winter menu include Escargot Toast (crimini and oyster mushrooms, port cream, fried sourdough, leek ash); Rabbit Gnocchi (butternut squash purée, lardons, Brussels sprouts, house-cured rabbit); Humboldt Squid Cassoulet (butter beans, squid ink tuille, Andouille crumb); Lamb Sweet Breads (green onion pancake, cucumber lotus bulb salad) and more.
Fan favourite dishes like the Octopus Carpaccio, Eggplant Parm ‘Double Down’, Bone Marrow and Soft Shell Crab will remain mainstays on the new menu, while guests can satisfy their sweet tooth cravings with new desserts After 8 (mint chocolate bavarois, raspberry sago, caramelized white chocolate) and Uni Panna Cotta (black sesame snap, blood orange caviar).
New Straight and Marrow libations coming in hot include the ‘Bridgetown Mimosa’ (Mount Gay rum, yuzu juice, agave, orgeat and cardamom bitters, sparkling wine); ‘Midnight Elixir’ (Sons of Vancouver amaretto, coconut milk, Forty Creek cream, espresso, orange bitters); ‘9 State Sour’(mezcal, POM juice, lemon, lime, simple syrup, orange bitters); ‘Duplicity’ (mezcal, Cynar, Dubonnet, grapefruit bitters) and ‘No Sleep ‘Til Brooklyn’ (Lot 40 rye, Cynar, maraschino liqueur, Dubonnet, Cinzano), while summer favourites Straight and Marrow, Bent not Broken, Ray de Fuego and Fat Panda will stay put on the new cocktail list.
Straight And Marrow Fall And Winter Menu
Available Wednesdays through Sundays
- OCTOPUS CARPACCIO
- braised octopus, peppercress, tomato,
- marrow, smoked paprika aioli
- EGGPLANT PARM ‘DOUBLE DOWN’
- breaded eggplant, halloumi, marinara, basil
- BONE MARROW
- pickled skiitake, porcini dust, chicken cracklin’
- SOFT SHELL CRAB
- green cabbage, crab butter aioli,
- avocado tomato salsa, prosciutto crisp
- ESCARGOT TOAST
- crimini and oyster mushrooms, port cream,
- Fried sourdough, leek ash
- RABBIT GNOCCHI
- butternut squash purée, lardons,
- Brussels sprouts, house-cured rabbit
- HUMBOLDT SQUID CASSOULET
- butter beans, squid ink tuille, Andouille crumb
- LAMB SWEETBREADS
- green onion pancake, cucumber lotus bulb salad
- CHICKEN LIVER TARTE TATIN
- Chianti gastrique, caramelized shallots, guanciale
- CRIPY LAMB NECK
- onion jam, onion cream, Gruyere crisp
- PORK BELLY
- corn cheese croquette, nori, kimchi coulis
- DUCK BREAST
- smoked carrot purée, burnt honey,
- pecans, uni jus
- AFTER 8
- mint chocolate bavarois, raspberry sago,
- caramelized white chocolate
- UNI PANNA COTTA
- black sesame snap, blood orange caviar
Straight and Marrow is located at 1869 Powell Street and open Wednesdays through Sundays from 5:30 to midnight. Reservations are recommended and can be made online at www.exploretock.com/straightandmarrow or by calling the restaurant at 604-251-4813.
For more information about Straight and Marrow, go to straightandmarrow.com.