Au Comptoir
2278 West 4th Ave V6K 1N8 Vancouver, BC, Canada

We've got French beers and BC cider on tap! @nomadcider is a farm-to-glass Summerland, BC craft cidery passionate about making cider the way it was traditionally crafted; by hand with only fresh pressed local apples and pears.

Maple glazed duck breast, roquefort and quash pavé, charred onion, salsify, duck jus. Available for dinner service starting at 5 pm.

Quick reminder that our entire menu is available for take-out via phone -- tap the Website button in our bio to see the menu then give us a call! Note: we can only accommodate orders from the menu we're currently serving.

Fall weekend treats. Honey syrup poached pear, almond and caramel tuile, pine infused milk chocolate sauce and honey ice cream

Another Au Comptoir classic -- the tarte fine. warm, flaky puff pastry topped with dijon creamed leeks, charred onion, hazelnut, mustard greens. Available during weekday lunch service.

Our fall sablefish dish -- brown butter poached sablefish served with dijon creamed leeks, brussels sprouts, hazelnuts, red wine jus.

Last lunch service of the week as we head into the weekend! Lunch is on till 5 pm, then onto dinner. See you tomorrow for weekend brunch.

Our classic endive salad with creamy roquefort cheese, crunchy candied walnuts, and fresh local pears!

Smoked wagyu beef tartare, celeriac, charred sourdough, bone marrow emulsion. FYI -- our dinner version of our beef tartare has more delicious garnishes, while our lunch version shines in its simplicity.

Pork three different ways, embraced by the flavours of fall -- grilled pork tenderloin, confit pork belly, sausage, sauerkraut, apple, shaved fresh black truffle.

Dinner service starts at 5 pm. Smoked wagyu beef tartare, celeriac, charred sourdough, bone marrow emulsion.

We are closed Mondays and Tuesdays. Join us tomorrow during lunch to try our seasonal club sandwich. Grilled beef shortrib, charred shallot and tarragon aioli, bacon, boiled egg, tomatoes, fries, salad.

What's for lunch? Maple glazed confit duck leg, lentil and fall vegetable ragout, chestnut jus. Lunch is on till 5 pm, then onto dinner service.

Our current club sandwich -- grilled herbes de Provence veal, charred lemon aioli, bacon, boiled egg, tomatoes, fries, salad.

The butteriest of them all, our sablefish dish for the Fall -- brown butter poached sablefish, dijon creamed leeks, brussels sprouts, hazelnuts, red wine jus

Brunch is on till 5 pm, then onto dinner service where you can try our new cured foie gras and confit rabbit terrine, served with stone fruits and freshly toasted brioche!

Our new risotto: mushroom and chestnut risotto, fresh black truffle, raclette, tarragon.

Waves of risotto, cresting into the warmth of the pan. Sous-chef @matt_eaton604 with that flick of the wrist, from the stove to your dish.

Oysters on the half shell -- available during weekend brunch. Brunch till 5 pm, then onto dinner service. We will be closed tomorrow, as usual.

The classic French omelette aux fine herbes -- ham and black truffle optional. Weekend brunch starts in 1 hour!

Hot off the grill and onto your plate. Friday night dinner service starts in 2 hours.

On our dessert menu: choux ylang creampuff -- choux pastry, lychee confit, crunchy candied pistachios, filled with a raspberry ylang mousse.