Executive Chef Joel Green launched his summer menu recently and I was invited to taste some of their new dishes.
Alaskan Weathervane Scallop Ceviche as the Amuse
Beautiful tasting trio of Rangeland Bison Carpaccio with truffle scented rocket greens, Yukon gold potato goufrette, #local BC Crab Cake with pea shoots, orange segments, edamame salad with mango and citrus vinaigrette & Quinoa Salad with white and red quinoa, rooftop mint, greens, watermelon, red onion, goat feta, toasted pumpkin seads with lemon honey vinaigrette.
Phenomenal trio of Filllet Mignon #alberta beef organic bacon wrapped filet with potato fondant, wild mushroom ragout, lemon truffle butter and cabernet demi-glace; Haida Gwaii Halibut with pan-fried yams, a sweet corn and asparagus salsa with crumbled macadamia and a hint of Eapellette; and a Herb Crust Rack of Lamb with potato dauphinoise, spring vegetables and a rosemary brandy jus
Malibu rum meringue with pineapple and white wine –Palate Cleanser
Dessert trio of Matcha Green Tea Tiramisu, Belgian Chocolate Mousse Cake with chocolate meringue, ganache; and a Raspberry Parfait
Chef Green has showcased the season using many local ingredients as well as complementing flavours. I loved all of the dishes that were presented to me, on the first tasting trio the BC Crab Cake was outstanding, as was the Quinoa Salad which had watermelon chunks added for both flavour and refreshment. On the second tasting trio, each of the dishes were delicious and perfectly cooked to my liking, each of the dishes were so different yet so good. The Palate Cleanser was a stunner both in presentation and flavour, Malibu rum meringue with pineapple and white wine should be a cocktail or dessert served on it’s own, I hope it is added to the menu. Pastry Chef Ralf Hartlieb is responsible for the delicious desserts, my favourite by a long shot was the Raspberry Parfait – wow!
The Lobby Restaurant
138 Victory Ship Way, North Vancouver
By: Richard Wolak