HOT DEAL: Farbs Kitchen & Wine Bar – $30 for a Two-Course Lunch for Two or $69 for a Three-Course Dinner for Two or $69 for Four (Up to 43% Off)

Farbs Kitchen & Wine Bar

Today’s Groupon Ottawa Daily Deal of the Day: Farbs Kitchen & Wine Bar – $30 for a Two-Course Lunch for Two or $69 for a Three-Course Dinner for Two or $69 for Four (Up to 43% Off)

Buy now from only $
30
Value $50
Discount 40% Off
Save $20

At a restaurant they will give you a menu, which is a very short, nonfiction book about food. Enjoy a table of contents with this Groupon.

Choose from Three Options:
$30 for a two-course lunch for two (up to $50 total value)

  • Two market soups ($16 value)
  • Two entrees (up to $34 value)

$69 for a three-course table d’hôte dinner for two (up to $116 total value)

  • Two appetizers (up to $36 value)
  • Two entrees (up to $64 value)
  • Two desserts (up to $16 value)

$135 for a three-course table d’hôte dinner for four (up to $236 total value)

  • Four appetizers (up to $72 value)
  • Four entrees (up to $128 value)
  • Four desserts (up to $36 value)

View the lunch and dinner menus.

This is a limited 4-day only sale that will expire at midnight on Monday, March 31, 2014.

Click here to buy now or for more info about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Seasonal and locally sourced ingredients are used to create simple yet flavorful meals

The Fine Print
Expires 120 days after purchase. Merchant is solely responsible for all sales and delivery of alcohol. Not valid for happy hour specials. Reservation required. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Farbs Kitchen & Wine Bar
http://www.farbskitchen.com/
18 Beechwood Ave.
Vanier, Ontario K1L 8L9
613-744-6509

Michael Farber, the owner and head chef at Farbs Kitchen & Wine Bar, finds many of the ingredients for his dishes within 100 miles of the New Edinburgh restaurant. He gets seasonal produce from growers such as Diotte Farm and buys responsibly harvested seafood from The Whalesbone Sustainable Oyster & Fish Supply. Batches of wild mushrooms come from Le Coprin, where foragers hand-pick them from the woodlands of the Boreal Forest. Even his wine list celebrates local offerings with bottles from Niagara and Prince Edward County.

These local ingredients become even more appealing when you see how Farber and his team finesse them. They roast wild mushrooms to add woodsy flavor to poutine, and soak heirloom cucumbers in brine to make the gourmet pickles that garnish plates of steak tartare. Fresh herbs and greens dress up seasonal risotto, and a creative lemon-truffle emulsion brings out the flavors of black cod. When the end of the meal rolls around, don’t miss out on a sweet finale of house-made sorbet or ice cream.

Click here to buy now or for more information about the deal. Don’t miss out!