Straight and Marrow is warming up for fall and winter and debuting a new menu at the beloved East Vancouver eatery and cocktail bar beginning Wednesday, November 30.
Available for dinner service Wednesdays to Sundays from 5:30 p.m. to midnight, Chef/Owner Chris Lam’s latest seasonally inspired menu features an array of truly unique dishes that underscore the restaurant’s ‘nose-to-tail’ culinary philosophy of showcasing often-overlooked or little-known ingredients.
New items making their debut on the Straight and Marrow menu include Lamb Sweetbreads Piccata, Escargot Toast, Frog ‘n’ Grits and a new spin on the guest-favourite Chinese Pork Belly,as well as heartier comfort-food fare such as Chicken-Fried Cornish Game Hen, Beef Brisket and Humboldt Squid Steak.
Fans of Straight and Marrow’s Summer Fare can still have their fill — popular dishes staying put include the Octopus Carpaccio, Eggplant Parm ‘Double Down’, Bone Marrow and the signature Hoof Wing and Fin Mille-Feuille dessert.
Behind the pine, Bar Manager Chad Rivard will shake up the fall and winter cocktail menu via new drinks like the Zombie-cocktail-inspied ‘Wendigo’ (blend of rums, winter falernum, acidified soft apple cider, blood orange grenadine, Pernod) and the Grasshopper-inspired ‘Teacher Becomes Student’ (Cacao gin, green Chartreuse, coconut, mint, full egg, fresh nutmeg) while adding new twists to much-loved recipes from previous menus like the ‘Rain Shower Sour’ (cinnamon Pisco, acidified cranberry, pumpkin seed orgeat, charred egg white) and ‘Inverse Boilermaker’ (single-malt Whisky, fig-porter reduction syrup, blend of bitters).
Straight and Marrow’s
New Fall & Winter Menu
Available Wednesday, November 30
- Octopus Carpaccio
- braised octopus, peppercress, tomato,
- marrow, smoked paprika aioli
- Eggplant Parm ‘Double Down’
- breaded eggplant, halloumi cheese, marinara sauce, basil
- Bone Marrow
- pickled skiitake, porcini dust, chicken cracklin’
- Lamb Sweetbreads Picatta
- fried cauliflower, asparagus, garlic gel, cucumber
- Escargot Toast
- crimini & oyster mushrooms,
- port cream, toast points, leek ash
- Frog N’ Grits
- creamy polenta, Creole sauce,
- garlic scapes, green onions
- Clam Chowder Gnocchi
- lardons, oyster crackers, red pepper
- Chinese Pork Belly
- green papaya salad, five spice glaze, almonds
- Chicken Fried Cornish Game Hen
- dirty farro, muffaletta vinaigrette, Provolone
- Beef Brisket
- salsa verde risotto, lime crème fraîché,
- escamoles, green onion, tomato
- Humboldt Squid Steak
- crab head rouille, Calabrian chili,
- charred rapini, fingerlings, kohlrabi
- Hoof Wing And Fin Mille-Feuille
- puff pastry, chicken liver mousse, Chantilly,
- fish sauce caramel, duck fat sugar
- French Toast
- chocolate bread pudding, banana curd,
- tallow toffee, burnt honey, almonds
Straight and Marrow is located at 1869 Powell Street and is 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.