New Years Eve Dinner

By December 27, 2013Abbotsford Dining, Life

Help Restaurant 62 welcome the new year by joining them for dinner. Reservations are required as we have limited space at both 5:00pm and 7:30pm. A credit card is required to secure your reservation. Call 604-855-3545 to book your table.

chef_jeff_massey_2012Chef Jeff Massey has been cooking and creating original recipes for as long as he can remember. His passion for food started in his early childhood at home with his mother. Chef Jeff recounts that as early as 5 years old his mother would hoist him up onto a stool in the kitchen where together they would cook their way through countless family dinners. He admired his mother’s innovation and creativity with ingredients then, and to this date, he has been influenced by her culinary creativity.

Chef Jeff’s exquisite menus have earned restaurant 62 many awards and accolades, and much respect within the industry. He has appeared on numerous TV and radio programs and is a regular in local newspapers and magazines. In 2011, he was even named one of Western Canada’s “Top 40 Foodies Under 40” by Western Living Magazine.

New Years Eve Menus


5:00pm Seating
($55 per person)


Roasted fresh Canadian diver scallop with roasted delicata squash
Quince, mascarpone, pasta and sherry caramel
Seared rare venison loin with cherry preserves
Hatzik Island Jerusalem artichokes and garlic chips


Grilled fresh beef tenderloin filet with roasted chanterelle mushrooms
Smoked bacon and aged cheddar potato gratin
Alaskan king crab over parmesan and potato gnocchi
rich white wine and herbs cream sauce

Desserts served platter style for the table: fresh, rich and luxurious

7:30pm Seating
($75 per person)

Amuse Bouche:

Fresh Natural Pastures buffalo mozzarella with deconstructed Caesar salad


28 hour braised Quebec veal with roasted chanterelles
Herbs, shallots and sweet potato pure
Chinese BBQ spiced pork and seared rare Ahi tuna duo
Radish, pear and sesame salad


Tropical passionfruit and mango sorbet


Roasted Australian White Stripe lamb loin with seared diver scallop
Roasted beets, cannellini bean ragout and cauliflower
Seared sablefish filet and black tiger prawns with fennel and yukon potato gratin
fresh herbs, garlic pan butter

Desserts served platter style for the table: fresh, rich and luxurious

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