Visited Seasons in the Park last week to taste Executive Chef Dennis Peckham new spring menu.
Tuscan Flatbread topped with goat cheese, caramelized onions, arugula, balsamic vinegar
Big Salad with blue cheese, olives, egg
Spring salmon on a panzanella salad
12 oz AAA New York Striploin with red wine jus
Vanilla Creme Brûlée
I loved the Tuscan Flatbread; the combination of the caramelized onions, arugula, balsamic vinegar and goat cheese was delicious. Since I am not a fan of blue cheese or egg the salad didn’t do anything for me personally, if you love blue cheese then I am sure you will enjoy this spring salad. The Spring Salmon was a wonderous dish, full of flavours atop of the pananella salad. The 12 oz AAA New York Striploin with red wine jus that I shared with my friend Mark was outstanding and perfectly done, I had my portion cooked medium-well and his was cooked medium-rare – perfection! For dessert our Vanilla Crème Brulee was delish and an ideal ending to a delicious meal.
Seasons in the Park
Queen Elizabeth Park, Vancouver
You can reserve online at http://www.vancouverdine.com/seasons0menus.aspx or phone them at 604-874-8008
By: Richard Wolak