The cold Canadian winter is upon us. We think it's the perfect time to indulge in some contemporary German dishes expertly prepared by our Executive Chef, Stefan Hartmann. This season, Bauhaus Restaurant is proud to present three new menus, including a new tasting menu, a holiday menu for large groups, and even a special 3-course goose menu (available for a limited time only). Holiday Goose Menu - In honour of the approaching holiday season, Bauhaus Restaurant is offering a special 3-course goose dinner. Reservations are based on four people per goose and must be booked in advance. There is limited availability so don't miss this very unique holiday treat! Holiday Menu - In addition to our new tasting menu, we have also been hard at work developing our holiday menu for groups and large parties. With choices between poached char, brioche dumpling, beef tenderloin, and potato strudel, everyone will get the gift of a fantastic dining experience this holiday season. You can even have exclusive use of our venue if you book well enough in advance. Visit our website get all the delicious details and to make a reservation for your holiday party today. New Chef's Tasting Menu - Chef Stefan Hartmann is at it again, bringing innovative culinary techniques and fresh ingredients to his brand new tasting menu. Customize your dining experience by choosing between 4, 5, or 6 courses that highlight Hartmann's unique and contemporary twist on German classics. Featuring spiced salmon, poached sole, liver sausage ravioli, seared venison, and braised venison shoulder, this menu guarantees to satisfy your taste buds. (Not to mention, we finish off with a delicious plum cake with cinnamon and gluehwein punch meringue.)
Winter is coming. So, come in from the cold and celebrate the holidays with us! At Bauhaus Restaurant, we are committed to providing the best and most fresh produce available. The price of our dishes reflects not only our labour intensive kitchen techniques, but also the high quality of our ingredients. Not many people are aware, but the majority of the food we offer at Bauhaus is organic! And when organic choices are not possible, we try to source our products from high quality, local farms.
We get our fresh salad and greenery from Glorious Organics, a cooperatively owned and operated farming collective situated in Aldergrove, BC. Our fish comes from Albion, a company that adheres to the Ocean Wise program, a Vancouver aquarium conservation program "created to educate and empower consumers about the issues surrounding sustainable seafood." We get our organic meat and chicken from Cioffi's Meat Market & Deli, located in Burnaby, BC. Finally, we love to support our friends at Klipper's Organic Acres, a family-owned sustainable farm that focuses on "growing healthy food through organic methods and raising happy pastured animals." A large portion of our ingredients are bought at weekly Vancouver farmers markets and Chef Hartmann and his kitchen staff make every dish straight to order. We even have our own hobby garden, where we grow kale and other greens. Come enjoy a delicious meal at Bauhaus Restaurant and stay mindful about your food choices. Bauhaus creator and owner Uwe Boll is never shy when it comes to talking about great wine. Here are his latest wine recommendations from the Bauhaus cellar:
Bauhaus is in the process of importing a wide variety of wines from around the world. In particular, I am thrilled to announce the upcoming import of red wines from Burgenland, Austria. As you can imagine, I am very passionate about great wine and have personally sampled every wine on our list. It is very important to me that our list has fair pricing to ensure everyone is able to enjoy a beautiful glass of wine with their meal. It is for this reason that we have decided to offer our more exclusive, higher priced wines by the glass. My personal red wine picks include the Montes Alpha, Cabernet from Chile ($60/bottle) and the Clos de Los Siete, Malbec from Argentina ($56). These entry-level wines have the class of a much more expensive bottle. Moving bigger, you have to try the classics from Italy: Luce ($196), Tignanello ($210), Sassicaia ($390) and Ornellaia ($410). If you're looking for more local wine, try a bottle of Maestoso ($270) from Canada, or any of the following Californian wines: Shafer, Merlot ($194), Dominus ($330) and Phelps Insignia ($520). Finally, we also have the A-list classics for you to enjoy: Cheval Blanc, Chateau Latour, Chateau Margaux, Chateau Lafite and a 100 Parker Points Montrose. You've walked by us on West Cordova. You've peeked through our windows. And now you're wondering what a typical meal at Bauhaus Restaurant might look like. Wonder no more! We'll take you step-by-step through an array of gastronomic goodies that will tempt all you curious connoisseurs. For starters, a spectacular portion of guinea fowl (apple, celeriac, walnuts, liver mousse) awaits you and your vegetarian guest, who can enjoy a refreshing spread of market greens (marinated vegetables, peaches, raspberry vinaigrette) instead. For pescatarians, we have two fish dishes: arctic char (jerusalem artichoke, flan, herbs) and black cod (mussels, root vegetables, brandade). And that's just for starters. Next up is our lovely lobster soup (corn, beans), a course featured between our starters and main dishes. Now, onto the main players. Our mains symbolize the wide variety of contemporary cuisine coming out of Germany. Of course, we have to begin with our schnitzel (potato salad, cucumber salad, egg sauce), the most famous culinary export from Germany. We also offer a delicious chicken breast (vegetable stew, marjoram, summer truffles), a pea risotto (mushrooms, green asparagus, tarragon) and a lovely serving of halibut (herb crust, market beans, tomatoes). Rounding out our mains, red meat lovers will no doubt order our excellent beef two-ways (chanterelle mushrooms, leek, potatoes), with larger cuts available if you are feeling peckish. Do you have room for dessert? We hope so, or else you'd be missing out on a great selection of treats guaranteed to amuse your bouche. If you love fresh fruit, try our scrumptious apricot (quark three-ways, almond ice cream) or fresh sorbet & berries (with sparkling riesling). If you're more of a chocoholic, feast your eyes on our homemade chocolate (cherries, berries, meringue) or four pieces of our delightful chocolate truffles. So, have we convinced you to stop by and treat yourself?
If you only have experience with traditional German foods (sausage, schnitzel and the like), you may have the impression that German cuisine is very meat heavy. At Bauhaus, we're trying to contradict that assumption with our fantastic vegetarian menu. Beginning with our vorspeisen (starters) of market greens (green apples, nuts, lemon vinaigrette) and cheese spätzel, you can have a taste of our creamy white asparagus soup before you move on to your main. We have a selection of three distinct vegetarian main dishes: goat cheese strudel (with white and green asparagus with peas), a brioche (dumpling morels, salad hearts, fava beans) and vegetarian schnitzel (celeriac, portobello mushrooms, remoulade). And it's great to be a vegetarian in a place like Vancouver, where local farmers markets give us access to delicious, fresh seasonal fruits. We only use the best for our vegetarian desserts: rhubarb and strawberries (with tonka bean ice cream) and blueberry pie (with whipped cream). Who said German cuisine can't be meatless? |