We will be closing at 8pm on Tuesday February 7 for a well-deserved staff party!

Regular late-night hours will resume on Wednesday, February 8.

Thank you for your understanding and continued patronage.

Sincerely,
Locus staff

All items available to order individually. Our regular menu will also be available.

Appetizer
Oysters on the half shell with fresh grated horseradish, pomegranate mignonette & house-made spicy cocktail sauce.
16

Salad
Herb & butter poached lobster salad with Belgian endive, toasted pistachios, slivered red onion and a grilled Meyer lemon vinaigrette.
17

Seafood
Jumbo prawns & steamed Salt Spring Island mussels with black garlic risotto and roasted Chinese long beans in a chilli-lime curry.
26

Vegetarian
Truffle roasted cauliflower, wild mushroom, sweet pea & goat cheese risotto cakes with fresh herb & cashew pesto and roasted baby carrots & rainbow beets.
19

Main
Cocoa espresso rubbed organic bone-in boar loin chop with caramelized onion & sweet potato gratin, grilled asparagus and sweet & sour cherry “paint”.
27

Dessert
Cinnamon Heart Crème Brulee
8

All items available to order individually (prices coming soon).

Appetizer
Oysters on the half shell with fresh grated horseradish, pomegranate mignonette & house-made spicy cocktail sauce.

Salad
Herb & butter poached lobster salad with Belgian endive, toasted pistachios, slivered red onion and a grilled Meyer lemon vinaigrette.

Seafood
Jumbo prawns & steamed Salt Spring Island mussels with black garlic risotto and roasted Chinese long beans in a chilli-lime curry.

Vegetarian
Truffle roasted cauliflower, wild mushroom, sweet pea & goat cheese risotto cakes with fresh herb & cashew pesto and roasted baby carrots & rainbow beets.

Main
Cocoa espresso rubbed organic bone-in boar loin chop with caramelized onion & sweet potato gratin, grilled asparagus and sweet & sour cherry “paint”.

Dessert
Cinnamon Heart Crème Brulee

“I have been asked many times why I dedicate myself so completely to painting – I do it because I must. Life has meaning to me only through my work. My interest in life is based on my art and it is the connection I have with reality.”

Norman Leibovitch first became known in the province of Quebec during the 1940’s following a string of highly praised solo exhibitions. A contemporary and acquaintance of renowned Montreal artists such as Louis Muhlstock, Moe Reinblatt and Sam Borenstein, Leibovitch’s work has been shown across North America in major cities such as Montreal, Toronto and New York.

In his first posthumous exhibition, being held at the Galerie d’art d’Outremont from August 17, 2004 through September 3, 2004, the public is invited to a rare viewing of more than 60 oil paintings covering the artist’s early career until his death in 2002.

Leibovitch studied as a scholarship student at the American Artist School in New York City, and later at the New York Art Students League under the famous sculptor William Zorach. As a Montreal native, however, the artist chose to return to his home city where he worked prolifically, resulting in a present day collection of over 1,000 paintings. He is most recognized for his large scale female nudes, Quebec landscapes and paintings depicting Jewish themes.

Leibovitch’s gestural brush strokes, use of texture and striking choice of colour fill his paintings with a vitality that is strikingly modern for a Canadian painter trained in the 1930’s. During the 1940’s, while many Quebec artists looked to Europe, particularly the trends of Paris, for inspiration, Leibovitch travelled to Mexico and Israel to broaden his artistic experience. His use of form, line and colour evolved over the decades, and although at times his figurative work leans more towards the abstract, he never completely gave into abstraction, allowing his subjects to remain the focus of his works.

Although Leibovitch was highly regarded amongst his peers and critics, as a result of his extremely private and stubborn nature, he refused to publicly show his work for most of the 1950’s and again in the 1970’s. Nonetheless, during these periods he worked steadily and there exists hundreds of canvases that have yet to be viewed by the public. The last retrospective of his work was held in 1980, and so it is with great pleasure that the Galerie d’art d’Outremont is honoured to reintroduce the works of this accomplished Montreal artist.

Join us on February 28 to celebrate the arrival of this new exhibit at the Locus!

Music and complementary drinks provided starting at 8pm.

Check out more of Norman’s pieces on his website:

www.normanleibovitch.com/

Some New Locus Additions

Chartreuse herbal liqueur, Framboise fortified wine, Stellaport Stella cherry port, Cuvee Noir from Kalala Estate Winery in Kelowna.

It’s a new year, the perfect reason to try new things. Mel Pilotte at the Locus has redone their drink list for 2012 to intrigue Locus customers into trying different selections.

Mel has strengthened the BC wine selections to the list including the house red and whites which are the Cabernet Merlot blend and unoaked Chardonnay from Calona Vineyards in the Okanagan.

“I tried getting a lot of different products we didn’t have before and try to get them in front of the public; let them try new spirits they wouldn’t normally drink. For instance the Poire Williams is a very nice eau de vie made from the Williams pear (Bartlett) that is usually served as an aperitif.” explained Mel.

There is also good news for the single diner who hates having to overpay for a single glass of wine. She says, “We also repriced our single glass prices so the single diner does not have to pay more just because they are buying a single glass. The price is the same as the equivlent portion from a whole bottle.”

A wider variety of wines awaits those who wish to dive into the extensive drinks list. There are also interesting new liqueurs like the framboise and Chartreuse and an excellent cherry port from Elephant Island.

To keep you warm during the winter months, a new list of heated specialty drinks are delicious warm cocktails that will take the chilly edge off; just perfect in the afternoon or evening. You can find these in the “Warm Suggestion” section of the menu. Try the “Midnight” hot chocolate spiked with Butter Ripple Schnapps, spiced rum and topped with whipped cream and see if that doesn’t warm you up.

Regulars need not worry if some of their favorite old cocktails are no longer on the list. The Locus still have all the ingredients on hand so you can feel free to ask for an old favorite.

You can look forward to trying new wines this year too with upcoming featured wine of the week and the return of late night wine and drink specials.

With more variety, BC focus, intriguing new liqueurs and exciting new cocktails you will never be bored or thirsty ordering from the Locus’ new winter drinks menu thanks to Mel.

Poire Williams, Bartlett pear eau de vie.

New House Wines. Cabernet-Merlot and unoaked Chardonnay from Calona Vineyards.

Crystal Head vokda

Unlike regular restaurant garbage disposal, recycling and composting does take a bit more effort to sort and costs about 15% more than regular disposal.

Waste needs to be separated into three separate bins for different types of recyclable and composting materials. One bin is used for glass, one for paper and plastic and the last is for organic matter.

For Freddie the benefits of composting and recycling restaurant materials is manyfold. First of course is the benefit to the environment. Doing the right thing is also good for employee morale as everyone feels they are pitching in and doing their part for the planet. Customers like it too. Locus clientele have been positive and appreciate the Locus’ move towards a more environmentally conscious way of doing business.

December 24^th ~ Christmas Eve

~ 9:00am – 5:00pm ~

December 25^th ~Christmas Day

~ Closed ~

December 26^th ~ Boxing Day

~ 9:00am – 4:00pm (brunch & lunch) ~

~ 4:00pm – 1:00am (dinner) ~

December 31^st ~ New Year’s Eve

~ 9:00am – 5:00pm (brunch & lunch) ~

~ 5:00pm – 11:00pm ~ New Year’s Eve Special ~ Set Dinner Menu

January 1^st ~ New Year’s Day

~ 10:00am – 4:00pm (brunch & lunch) ~

~ 4:00pm – 12:00am (dinner) ~