The Abbey Fall Menu Tasting

Visited The Abbey last week to taste some of their new dishes, I was joined by my friend Alyssa Dawson to share these dishes.

1st dish:

Crudo of sustainable seafood

Crudo of sustainable seafood

Crudo of sustainable seafood, spicy ponzu

2nd dish:

Duck Rillettes

Duck Rillettes

Duck Rillettes

3rd dish:

Grilled Chicken

Grilled Chicken

Grilled Chicken, whole grains, local vegetables and carrot jus

4th dish:

Braised Veal Cheeks

Braised Veal Cheeks

Braised Veal Cheeks with house made butternut squash agnolotti, hen of the woods mushrooms, kale, braising jus

5th dish:

Argentine style grilled beef short ribs

Argentine style grilled beef short ribs

Argentine style grilled beef short ribs, chimichurri, roast garlic & Parmesan fries

6th dish:

Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding, bourbon whipped cream

7th dish:

Peanut butter pie

Peanut butter pie

Peanut butter pie + sour cherries

My take:

I loved the refreshing and light Crudo of sustainable Seafood with a spicy ponzu; the Braised Veal Cheeks were tender and flavourful with house made butternut squash agnolotti, hen of the woods mushrooms, kale, braising jus was an outstanding dish and perfect for the fall season! The carrot jus with the Grilled Chicken made that dish; the Argentine style grilled beef short ribs were tender and perfectly cooked to go well with the roast garlic & Parmesan fries, thought the  chimichurri to be slightly bland in flavour; lastly the Sticky Toffee Pudding with bourbon whipped cream was a game changer, this classic dessert is made with Treacle which is specially imported. The other dessert on the table was one that I had before and had to have again, the Peanut Butter Pie with sour cherries, graham cracker crust and a chocolate top.

The Abbey

117 West Pender Vancouver

Tel: 604-336-7100

Web: http://abbeyvan.com/

Twitter: @AbbeyYVR

There are many more new dishes on their nightly menu to go along with their other popular favourites.

By: Richard Wolak