• Butcher and the Vegan (map)
  • 61 Barton Street
  • Hamilton
  • Canada

VALENTINE'S DAY SPECIAL MENU


∇ FIRST COURSE

Cocoa Chili Bisque 

- cocoa, almond milk, jalapeños, red beats, kennebec potato

∇ SECOND COURSE

Beet & Watercress Salad

- fresh watercress, red beets, vidalia onions, toasted sunflower seeds, raspberry vinaigrette

∇ THIRD COURSE - CHOICE OF

VEGAN

Artichoke Dip

- artichoke hearts, roasted garlic, cashew cream, grilled pita

Vegan Mussels

- king oyster mushrooms, crispy beet shells, balsamic reduction, coriander sprig

Red & Gold Beet Fries 

- citrus thyme salt, mustard tarragon aioli 

BUTCHER

Duck Pate

herb crusted de la terre baguette, mickey mcguire's cheese wedge, red wine whiskey whole duck pate

Beet Ravioli

- shaved gold beets stuffed with minced shallot & chive goats cheese, arugula micro salad, basil emulsion

Halloumi Trio on Baguette

- meyer lemon balsamic, black currant jelly, lime-cilantro relish

∇ FOURTH COURSE - CHOICE OF

VEGAN

Tagine

- moroccan stew with roasted cauliflower, butternut squash, eggplant, chick peas, currants, tomato passata, white wine, roasted shaved almond, cous cos, grilled pita

Ginger-Orange Pad Thai

- rice vermicelli, grilled orange segments, water chestnuts, shredded heirloom carrots, pumpkin seeds

Saffron Wild Mushroom Risotto

- arborio rice, saffron threads, wild forest mushrooms, shallot, garlic

Cioppino

- spicy tomato seafood inspired stew, fennel, braised leeks, king oyster mushrooms

BUTCHER

Filet Mignon

- AAA tenderloin wrapped in teal's applewood smoked bacon, autumn puree, heirloom carrots, fried brussels sprouts, red wine-maple-ice wine glaze

Wild Pacific Salmon

- juniper honey cream sauce, basmati-wild rice blend, carrot & radicchio slaw with white balsamic-ice wine dressing 

5 Spice Citrus Pork Belly

- turbinado sugar roasted grapefruit, crisp brussels sprouts, carrot-raddicio slaw with ice wine/white balsamic dressing

Cioppino w/ Wyse Bay Scallops

- spicy tomato seafood inspired stew, fennel, braised leeks, king oyster mushrooms, wyse bay scallops

∇ FIFTH COURSE - CHOICE OF

Poached Pear

- blue agave, ginger-cinnamon glaze

Pear Roses

- vegan puff pastry, pear slices, maple powder sugar, stranger than fiction porter molasses