Dine-In Menu

Click here for the dine-in menu 

Click here for the drinks menu 

BREAKFAST

PALATE BREAKFAST

Two eggs any style with bacon, sausage on a sourdough toast, roasted potatoes, 1/2 a baked tomato and baked beans.

UPGRADE TO A LOADED POTATOES SKILLET

EGGS BENEDICT

Two poached eggs topped with hollandaise sauce, on kale and your choice of either bacon, mushrooms or BBQ pulled pork on a semolina biscuit.

SUBSTITUTE WITH GRAVLAX SALMON

WE RECOMMEND A SIDE OF ROASTED POTATOES

THE FJORD

Gravlax salmon with whipped cream cheese, avocado, mixed greens, crispy and pickled shallots, pickled radish on sourdough.

STEAK & EGGS

5oz marinated and slow-cooked medium tenderloin with two fried eggs, roasted potatoes and baked beans

16

5

16

2

4

17

21

VEGAN BREAKFAST (VG)

Mix of diced avocado and cherry tomatoes, pickled cabbage, crispy shallots, broccolini, roasted potatoes on a kale hummus bed.

ADD A FREE RANGE EGG

AVOCADO TOAST (V)

Smashed avocado on sourdough toast topped with a poached egg, feta, pickled cabbage and 1/2 a baked tomato.

EXTRA EGG

ADD BACON

MUSHROOM TRUFFLE (VG)

Sourdough toast topped with truffled hummus, sautéed Ponderosa organic mushrooms, fine herbs and mixed greens.

ADD A FREE RANGE EGG

EGGS ON TOAST

Two eggs any style on a sourdough toast with 1/2 a baked tomato.

ADD HALF AN AVOCADO

14

2.5

15

2.5

2.5

14

2.5

8

3

SWEETS

FRENCH TOAST

Cinnamon French toasts topped with a mascarpone praliné with seasonal berries, ginger crumb, meringue, caramel sauce and poppy seeds.

MASCARPONE HOT CAKE

Skillet hot cake topped with maple syrup, berry mascarpone, seasonal fresh berries and mixed seeds.

MINI HOT CAKE with maple syrup

SINGLE

Your choice of the following toppings:

  • 70% dark chocolate

  • White chocolate & berries

  • Mixed berry mascarpone

  • Amlou (almond butter & Moroccan argan oil)

4

TRIO

14

12

12

FRUIT CRUNCH BOWL

Fresh seasonal fruit and berries, almond granola topped with dark chocolate sparkles, ginger crumb, meringues on a roasted plum and pear purée.

GRANOLA BOWL

Almond granola with Greek yogurt, fresh seasonal fruits, berries and chia seeds.

PALATE TIRAMISU

Mascarpone with savoiardi biscuit, Pallet coffee espresso and cacao.

ADD AN ESPRESSO ON THE SIDE

12

10

7

2

LUNCH

PALATE BURGER

AAA Canadian beef patty, Ponderosa organic mushrooms, fried free-range egg, caramelized onions, melted cheddar and emmental, alfalfa sprouts, dijonnaise, house sauce and baked tomato on a house-made brioche bun.

Served with a side of roasted potatoes or a side of mixed salad.

UPGRADE TO A LOADED POTATOES SKILLET

ADD BACON

MAKE IT VEGETARIAN WITH OUR VEGGIE PATTY

5

2.5

24 HOUR LAMB

Marinated and slow-cooked for 24 hours lamb with baba ghanoush, pecorino cheese, a fried egg, chimichurri, harissa labneh and mixed greens on sourdough.

THE HALLOUMI (V)

Breaded crispy halloumi, smashed avocado, alfalfa sprouts and coleslaw on grilled ciabatta.

ADD A FREE RANGE EGG

MODENA STEAK

5oz marinated tenderloin slow cooked medium with braised gnocchis, sautéed local mushrooms, yam purée, broccolini and jus de boeuf.

18

15

2.5

24

MEDITERRANEAN SALAD (V)

Mixed greens with grilled peppers, cucumber, cherry tomatoes, marinated feta and kalamata olives with zaatar vinaigrette.

ADD FALAFEL

ADD HALLOUMI

ADD MARINATED LAMB

SPRING CHICKEN SALAD

Marinated grilled  chicken breast with mixed greens, organic quinoa, butternut squash, black beans, corn, roasted baby carrots, broccolini and coconut vinaigrette.

QUINOA BURRATA SALAD

Organic quinoa, butternut squash, tomato, broccolini mixed with a pomegranate vinaigrette and topped with a full Italian burrata.

12

3

2

6

16

18

CHEF'S SPECIALS

All chef's specials are served with a side of house-made Moroccan bread (except Casablanca Kale)

KEFTA TAGINE

Two poached eggs with house-made Moroccan meatballs, tomato sauce, olives and herbs.

ADD BACON or SAUSAGE

CASABLANCA KALE (V)

Scrambled eggs, with fried cauliflower, crispy shallots, fine herbs, and kale hummus on a home-made flatbread. 

18

2.5

15

TAKTOUKA SKILLET (V)

Scrambled eggs with grilled peppers, fresh tomato sauce topped with arugula and extra virgin olive oil.

ADD BACON or SAUSAGE

PALATE MEZZE (VG)

Falafel with hummus, baba ghanoush, kale hummus, cherry tomatoes and mixed greens.

12

2.5

15

SIDES

SOURDOUGH TOAST

with jam & butter

FALAFEL

ROASTED POTATOES

LOADED POTATOES

Roasted potatoes with cheddar, bacon, mushrooms and onions

HALLOUMI

4

4

4

8

3

FRUIT BOWL

FREE RANGE EGG

BACON

SAUSAGE
GRILLED CHICKEN

LAMB

BBQ PULLED PORK

GRAVLAX SALMON

DIPS & BREAD

  • BABA GHANOUSH

  • or HUMMUS

  • or KALE HUMMUS

MOROCCAN BREAD
HALF AVOCADO

ORGANIC MUSHROOMS​

7

2.5

3.5

4

5

6

4

5

5

3
3

3

HOT DRINKS

Ask about our current espresso  and filter offerings 

ESPRESSO

 

Espresso

Long Black

Americano

Macchiato

Cortado

Flat White

Cappuccino

Latte

Mocha

3.25

3.25

3.25

3.75

3.75

4

4

4.50

4.75

FILTER

 

Drip

Pour Over

3

5

NOT COFFEE

 

Hot Chocolate

Chai Latte

Matcha Latte

London Fog

4.50

4.75

5

4.75

TEAS         

 

Organic Irish Breakfast

Organic Earl Grey

Jasmine Green

ADD ONS

Oat Milk

Almond Milk

Extra Shot

Half-Caf

0.60

0.60

1

1

4

COCKTAILS & BEER

MIMOSAS

 

The Classic

Mimosas For 2

  • The Flight

5

12

+2

BEER & CIDER

 

Strathcona Premium Pilsner 355 ml

Strathcona Beach Radler 355 ml

Strathcona Big Sexy Funk IPA 473 ml

Sunday Cider 355 ml

7

7

9

7

SOFT DRINKS

Orange or pineapple juice

Pomegranate

Oddity Kombucha

Philips Soda

4

6

7

4

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We are privileged to host on the unceded,

ancestral, and traditional lands

of the Coast Salish peoples.

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Restaurant

+1 (604) 428-1313 

To-go bar

+1 (604) 558-1212 

info@palatekitchen.com

848 West Hastings Street - Vancouver, B.C  V6C 1C8

HOURS OF OPERATION

Restaurant

WEDNESDAY - SUNDAY    9 AM - 3 PM

To-Go Coffee Bar

MONDAY - FRIDAY            9 AM - 4 PM

Takeout Orders

WEDNESDAY - SUNDAY     9 AM - 3 PM

© 2020  Palate kitchen. - All rights reserved. 

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PALATE is a concept by Pallet coffee Roasters

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