Chef Choquette and the Voya kitchen team have recently taken delivery of a “wild boar” from an Alberta farm and butchered it into a diversity of cuts and charcuterie for a special limited-time offering. Come inside and check out the menu.
^The 55 lb beast arrived wrapped in cheese cloth.
^ The butchering of the boar took approximately 3 hours, with every single bit of the animal being used.
^ They boiled the head down to make head cheese. One of the legs is being cured in salt and spices to make proscuitto, which will be cured over the next 6 months. The shoulders are also being cured to make capicola, which will be ready in about 6 weeks.
^ The taster of the head cheese and the cottocino prepared by sous chef Tret Jordan was delicious.
Wild boar menu at Voya
Cottocino and sautéed prawns
warm lentil & red wine sauce
$16
Chop and belly combo, chestnut and celeriac aromas
apple cider sauce
$28
Roasted prosciutto wrap loin, squash tortellini
caramelized winter roots
$28
Tenderloin wellington & roasted fingerling potatoes
buttered cabbage
$32
Headcheese terrine
quince puree, citrus and greens, warm bread
$14
Parsley and ham terrine
grainy mustard, gerkins & warm bread
$14
Boar bolognese with fresh parpadelle
$25
Voya
1177 Melville Street | Vancouver
Tel: 604.639.8692
www.voyarestaurant.com
Click here to make a reservation using Open Table
Make your reservation soon, this delicious beast isn’t going to last long! ~ PK
