We have come up with half a dozen yummy burgers to go with our 6 craft beers for the Vancouver Craft Beer Week event. We already posted the meatball burger and the organic beef burger, here is the complete list we are presenting for the beer week. All are made from scratch and there are vegetarian options too! Check em out and tell us which is your favorite. You can order these starting May 18th at the start of the fest.

Meatball Burger: Organic beef and Italian sausage patty topped with house made marinara and aged gouda with herb and garlic butter on a toasted white crusty bun.

Organic Beef Burger: Caramelized onion, double smoked cheddar, roasted garlic aioli, lettuce, tomato, red onion and house made pickle on a toasted whole wheat bun.

 Veggie Burger: Soy, mushroom and red pepper patty fried crispy and topped with jalapeno jack cheese, cilantro aioli, lettuce, tomato, red onion and house made pickle on a toasted whole wheat bun.

Cod Burger: beer batter fried ling cod on a toasted white crusty bun, leaf lettuce, red onion and caper-dill remoullaide.

Mushroom Burger: Mushroom duxelle patty with double smoked cheddar truffle “bacon” arugula, tomato, red onion and pickled oyster mushroom and mayo on a toasted whole wheat bun.

Lamb Burger: Pistachio mint pesto, brie cheese on a toasted whole wheat bun, grainy dijon aioli, lettuce, tomato and red onion.

Vancouver Craft Beer Week burger special number 2 is the Organic Beef Burger. Caramelized onion and double smoked cheddar on a whole wheat bun, garlic aioli, lettuce, tomato, red onion and pickle.

This one goes with almost anything but we like the Philips Phoenix Lager.

Vancouver Craft Beer Week is coming up soon! From May 18th to 26th, over 60 restaurants around town will promote the art and taste of craft beer with events and food specials. The Locus is focusing on a “beers and burgers” theme with 6 different burgers starting May 18th.

Here is our first offering. We will be posting the other items as we head towards VCBW launch so come on back to our blog to see what else we have lined up. A meatball burger made with organic beef and Italian sausage, topped with house made maranara sauce and aged gouda inside a herb garlic toasted bun strong enough to hold everything together. Served with potatoes and salad.

The Hop Circle IPA goes nicely with this one.

Like our Facebook page at Facebook.com/locusonmain and get a chance to win a $50 gift certificate. One drawing every two weeks! Easy. Like us and win.

Also on tonight is new art from artists Paul Curran and Orit Camus-Goldfarb.

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APPETIZER

Pan seared escargot with Portobello mushrooms and fresh rosemary in a red wine demi glace. Served with garlic rubbed crostini and sour cream & chive crème fraiche.

14

MAIN

Roasted beef Wellington with mushroom duxelle wrapped in flaky puff pastry. Served with brown butter mashed Yukon gold potato, honey glazed baby carrots and truffle scented demi glace.

29

SEAFOOD

Crispy pretzel crusted buttermilk jumbo prawns in a seafood bisque with creamy parmesan polenta and grilled asparagus.

27

VEGETARIAN

Eggplant Parmigiana ~ Crispy eggplant baked with fresh basil tomato sauce, bocconcini, goat and grana padano cheeses. Served with basil balsamic dressed organic greens.

22

Regular menu also available.

Hand chopped prime rib meatloaf with gorgonzola, caramelized onion & bacon. Quail egg, creamy horseradish & baby nugget potato salad and grilled asparagus. Reduced port demi-glace.

29

SEAFOOD

Crispy panko crusted halibut fishsticks with truffle salted housemade fries, pickled apple & jicama coleslaw and a cauliflower, grana padano puree.

27

VEGETARIAN

Marinated Portobello tacos with roasted corn, tomato, avocado, charred green onion crema & manchego cheese wrapped in white corn tortillas. Served with black bean dirty rice and grilled lime.
18

Regular menu also available.

Available one night only! Wednesday May 2.