Local Sablefish & Uni
Togarashi rubbed Pacific Sablefish, pan-seared scallops and a sea foam garnish, puffed squid ink sushi rice, warm konbu, nori, Japanese eggplant in miso-yuzu vinaigrette, Daikon leaves
Bison Ribeye Steak
Butter basted thyme-rosemary Canadian Rangeland Farms (Alberta) bison ribeye, peppercorn-beet root demi glace, Alpendon local alpine cheese potato gratin with Two Rivers prosciutto, baby spinach, crispy leeks
Oyster, chanterelles, crimini, shitake, lobster, portabella, enoki, black morels
Capellini pasta, celeriac cream, rosemary candied pinenuts, confit garlic, Smits & Co. goat gouda
Drag mouse inside video to view around room.
The Locus is one of Vancouver’s favourite brunch spots so why not vote for us in this year’s Golden Plates awards? They are giving prizes each week. (We’re question #32). Thank you for your help!
Thursday, December 24th: Open 9:00am – 5:00pm
Friday, December 25th: CLOSED
Saturday, December 26th: Open for brunch 9am-4pm
Dinner 4pm – 1am
Sunday, Dec. 27th – Dec. 30th: Regular Hours
Thursday, December 31st: Brunch 9am-3pm,
New Year’s Eve set menu, starting at 5pm, and closing at 11pm
Friday, January 1st: Open for brunch 10am-4pm
Dinner 4pm – 1am
Come to the Locus Lounge pre-game for hour Happy Hour deals 3-6pm.
-$4 draught beers
-$5 house cocktails
-50% off appies Mon-Fri.
Bring in your Canadians game ticket stubs after the game and get those drink specials all night long! We’ve also got great deals on food for our Late Night after 10pm menu.
MOTHER’S DAY @ The Locus
Sunday, May 10, 2015
Lobster Benny with Fresh Tarragon, Chive and Saffron- infused Hollandaise
Served on a toasted English muffin with fresh seasonal fruit and roasted nugget potatoes.
3-COURSE PRIX FIX DINNER
Spring Mesclun Salad of Chevre, Puffed Farro Grains, Fresh Seasonal Field Berries in a Raspberry-Sauvignon Blanc vinaigrette
Grilled Rosemary-Yogurt Marinated Lamb Sirloin steak
Minted Corn Pesto
Saffron Butter-Poached Fingerling Potatoes
Grilled Pattipan Squashes & Cherry Tomatoes
Lobster & Asparagus Raviolis
Light Tarragon-Lemon Beurre Blanc
Pulled Lobster, Orange & Asparagus Ribbon Salad in Extra Virgin Olive Oil
Selection of Petite Fours
Hand-rolled Chocolate Truffles, Almond Cookies, Lemon Squares & Fresh Fruit
The Locus likes to focus on local and organic products as much as possible. Below are information and links to some of our specialty suppliers we are currently using and showcasing to give you a sense of the Locus and our current Dinner menu specifically.
2 Rivers Meats
2 Rivers supplies all of our exclusive specialty meats such as AAA Beef Tenderloin, duck legs and whole ducks from Yarrow Meadows Farms in the Fraser Valley and this supplier also supplies all of our charcuterie meats such as venison-herb salami, winter-spiced Bison sausage, duck Prosciutto, Schickenspeck and Pork-Pistachio Terrines. We have featured other meats such as Venison Ossu Bucco, Lamb Ossu Bucco, Elk short ribs, Fraser Valley Rabbits, Quail and Pheasant to name a few. This supplier also supplies our Red Devil chorizo sausage and our spiced lamb sausage on our brunch menu.
While 2 Rivers supplies much of our specialty – more luxurious – meats on our menus, Intercity Packers supplies our ground Kobe beef for our burgers, bacon for all of our menus as well as free-range organic chicken and turkey from Rossdown Farms based in the Fraser Valley. We also obtain our Turducken sausages (our poultry sausage for our brunch menu), veggie links and smoked bacon for our brunch menu from this supplier as well. Even though Intercity is a utility supplier of meats to the Locus we still purchase game and exotics from this supplier as well – Bison tenderloin, lamb shank and beef top sirloin to name a few.
Albion is the only fish and seafood supplier to the Locus right now – on our a la carte menu we offer a seasonal local salmon either sockeye or Coho and butcher and fabricate in house on delivery. Our Vietnamese black tiger prawns and our Baja scallops which we use both in our pappardelle pasta and the scallops in our scallop & mushroom salad. We also obtain Chilean crab meat for our crab & prawn cakes as well as of course black tiger prawns from Albion. Some of the more exotic and luxurious products we have featured from Albion include: Sablefish, Spot Prawns, Arctic Char, Pacific Red Snapper, Ling Cod, Octopus, Halibut, Sturgeon, Swordfish, Blue Marlin, Fanny Bay oysters and local mussels.
Barnsten Island Farms
Barnsten provides much of our specialty produce such as mini pattipan squashes, baby beets, micro herb gardens as well as pea tendrils and sunflower pod greens.
Hills is our exclusive provider of the best free-range organic chicken eggs the Locus has to offer, this includes all of the brunch menu eggs and eggs we use in pretty much everything, including pastries and baking. Our wild boar is also supplied by Hills, which is used in our famous wild boar benny and wild boar poutine.
Mikuni Wild Harvest
While Barnsten provides most of our specialty produce, Miikuni is also considered a specialty produce supplier to the Locus providing us with beautiful wild foraged mushrooms, dried Alpine mushrooms, micro herbs and heirloom carrots.
Cherry Lane Farms
This is a new supplier we brought on to supply our German Butter potatoes for our Gnocchi and potato puree, large red beets for our beet salad and Red Skin French Fingerling potatoes for our Drumbuie Chicken entree. Located in Richmond Cherry Lane Farms is a multi-generation family owned farm of over 60 years and mainly specialize in potato farming.
We hope all of this is informative and gives you a sense of our culinary direction at the Locus.