All reviews are from people who have redeemed deals with this merchant.
October 24, 2012
October 15, 2012
October 14, 2012
What You'll Get
A delicious meal leaves you feeling satisfied, like finishing a jigsaw puzzle or making a cool new jigsaw puzzle out of your parents' wedding album. Fill the empty place with this Groupon.
$40 for Four-Course Prix Fixe Lunch for Two ($80 Value)
Asparagus and wild sorrel soup with crispy sunchoke chips
Saltspring Island honey mussels with white wine, garlic, and fresh herbs
Duck confit with wild and cultivated mushrooms, long noodles, summer vegetables, and parmesan
Wildflower honey crème brûlée with caramelized apples and chantilly
This deal is valid only Monday–Friday.
The Fine Print
Promotional value expires Sep 27, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table, 2 for tables of 4 or more. Dine-in only. Valid only Mon.-Fri. Not valid for holidays. Not valid for substitutions except for dietary restrictions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Raincity Grill
Raincity Grill's chefs embrace the essence of British Columbia by forging seasonally rotating menus with the region's organic and locally grown crops. They regard their cuisine as "a tribute to the local farmers, fisherman and producers" from whom they source their ingredients, highlighting the farm-fresh vegetables and proteins in meals that Zagat rates as "very good to excellent." Though the menu changes, dishes may shine a spotlight on wild salmon in carrot sauce, dry-aged bone-in rib eye, or pappardelle pasta with wild and cultivated mushrooms.
The restaurant's signature 100 Mile tasting menu almost exclusively incorporates ingredients from within 100 miles, the exact distance that the prep chefs can rollerblade in one day. Even the wine selection consists almost entirely of carefully vinted bottles from the Pacific West Coast. By partnering with the Vancouver Aquarium's Ocean Wise conservation program, the chefs also demonstrate their commitment to sustainable seafood and environmental responsibility.