Domaine De Chaberton 
Estate Winery

1064 216 St., Langley, BC V2Z 1R3
604-530-1736

Tasting Room
Monday - Saturday 10 am - 6 pm
Sunday 11 am - 6 pm
(Closed Dec. 25/26 and Jan. 1)

Winery Tours 
February - November @ 2 pm & 4 pm
December & January @ 3 pm only

*All tours are weather permitting.
For tasting and tour inquires please call
604 530 1736

Bacchus Bistro
 
Wednesday - Sunday 11:30 am-3 pm
Friday & Saturday 5:30 pm-9 pm

*Reservations Highly Recommended.
Please Call
 604 530 9694


On Line Shopping -  Please note that if you were registered on our old site, you must re-register on this site.  Unfortunately, we were unable to transfer over user information.  We thank you for your understanding.


 

Bacchus Bistro - Lunch Menu

Lunch is served Wednesday through Sunday 11:30 am - 3 pm.
Reservations are highly recommended and can be made by calling 604-530-9694

Soups

Soupe du jour - 5

Seafood Chowder - 8

French Onion Soup Artisanal - 8

 
 
 

Salads

Caesar Salad - 9

with baby romaine lettuce and an Oka cheese crouton

Warm Spinach Salad - 9

with caramelized onion, toasted walnuts & crumbled blue cheese

Bacchus Salad - 11

thin slices of smoked salmon over mixed greens with a Remoulade sauce

 

Pork Rillettes - 10 

shredded pork pâté with onion jam, toasted Fieldstone brioche and honey mustard

Sautéed Prawns à l'Andalouse - 13

served in a spicy tomato confit sauce with garlic aioli and pistou crostini

 
 Lighter Lunch
Onion and Oka Quiche - 13

served with mixed greens

Daily Inspired Omelet - 12
with Yukon Gold potato hash browns
Stuffed Crépes - 13
with ham, Swiss cheese and mornay sauce served with mixed  greens

Roasted Chick and Poblano Pepper Panini - 14
with provolone, tomato, onion and ancho chili - served with mixed greens

Tagliatelle Pasta - 15

 in a smoked onion & tomato sauce with fried eggplant and olives

Add four prawns - 4

Gulf Island Mussels - 16

steamed in white wine with cream with grainy Dijon mustard, onions and garlic 


Entrees

Pan Seared Steelhead- 21

 
served with sauteed spinach and a tarragon cream sauce
Duck Leg Confit - 20 
on a bed of lentils du Puy, caramelized cranberry and red wine sauce

Lamb Shank "Aux Épices" - 22

braised for three hours with white wine, tomatoes and curry
Beef Bourguignon - 24 
boneless beef short ribs braised in Chaberton Rouge with pearl onions, bacon and mushrooms 


Desserts - 7 

All our desserts are made fresh in-house

Lemon Tart

sweet and tart lemon curd baked in a sweet pasty crust, served with vanilla chantilly cream

 Crème Brûlée

ask your server for today's flavour

 Chocolate Mousse

a rich Belgian chocolate mousse with a hazelnut praline croustillant

  

Our Kitchen contains many common food allergens. Please inform your server of any food allergies that you may have and we will do our best to accommodate your needs


For a printable PDF version of the menu please click here

 


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