Spring Menu Tasting at Joe Fortes

Executive Chef Wayne Sych launched his spring menu recently at Joe Fortes and I was invited to taste some of their new dishes.

1st dish:

King Crab Tempura

King Crab Tempura

King Crab Tempura – smoked bacon, fresno chile, sweet soy

2nd dish:

Peppercorn Ahi Tuna

Peppercorn Ahi Tuna

Peppercorn Ahi Tuna – grilled rare, brandied peppercorn sauce, potato rosti, market vegetables

3rd dish:

Pan seared Halibut

Pan seared Halibut

Pan seared Halibut with artichoke ravioli, asparagus, mushroom vin blanc

4th dish:

Sturgeon Filet

Sturgeon Filet

Sturgeon Filet with potato gnocchi, parsley, brown butter, caponata

5th dish:

Pavlova

Pavlova

Pavlova – crisp meringue, fresh fruit, custard, cream

6th dish:

Key Lime Pie

Key Lime Pie

Key Lime Pie – meringue brulee, raspberry coulis

My take:

Loved the peppercorn sauce with the thick piece of Ahi Tuna which was similar in presentation to eating a steak. The Pan seared Halibut was outstanding and my favourite of the new dishes prepared with artichoke ravioli, asparagus, mushroom vin blanc. The Sturgeon Filet was another wonderful new menu edition served with potato gnocchi, parsley, brown butter, caponata, I was told that Sturgeon may not always be available and they would be substituting with Swordfish. I’ve had the King Crab Tempura previously, it’s one of those classics that you always want to order when dining at Joe Fortes. For dessert my friend and I shared the outstanding Berry Pavlova filled with assorted berries on the inside of the merengue on top and around the plate, topped with whipped cream and a mint leaf. The Key Lime Pie was a bit too sweet for my liking, served with raspberry coulis

Joe Fortes Seafood & Chop House

777 Thurlow Street, Vancouver

Menu: http://www.joefortes.ca/

For Reservations call 604.669.1940

By: Richard Wolak