Spring Menu, New Dishes at Brix & Mortar

I was fortunate to have dinner on the inside patio with Executive Chef Chris Bisaro on his night off the other night as I tried several new dishes from his recently launched Spring menu which focusses on modern Canadian cuisine with influences from Asia and Italy.

1st dish:

Peppered Albacore Tuna Tataki

Peppered Albacore Tuna Tataki

Peppered Albacore Tuna Tataki with Summer radish salad, crushed candied peanuts, sesame, scallions, ponzu great flavours and a stunning dish!

2nd dish:

Lamb Bacon Salad

Lamb Bacon Salad

Lamb Bacon Salad with frisée, endive, candied pecans, bartlett pear, summer radish, bourbon vinaigrette; a wonderful and unique salad.

3rd dish:

Humboldt Squid Karaage

Humboldt Squid Karaage

Humboldt Squid Karaage style, jalapeno slivers, scallions, red chili aioli aromatic in Karaage spices

1st cocktail:

Birds and the Bees cocktail

Birds and the Bees cocktail

Birds and the Bees cocktail with Novo Fogo Silver Cachaça, Birdseye Chili Tincture, Apricot Jam, Runny Honey, Fresh Lime

4th dish:

Smoked Sablefish Gnocchi

Smoked Sablefish Gnocchi

Smoked Sablefish Gnocchi with Green peas, pinot gris cream, radish sprouts, a rich house favourite.

5th dish:

Vancouver Island Halibut

Vancouver Island Halibut

Vancouver Island Halibut with Tarragon Oceanwise prawn crust, herbed soft polenta, sautéed greens, on outstanding dish that highlights our fresh BC Halibut.

6th dish:

Gelderman Farms Pork Chop

Gelderman Farms Pork Chop

Gelderman Farms Pork Chop in a Korean barbeque marinade, with delicious kimchi fried rice, grilled scallions

7th dish:

Spinach Risotto

Spinach Risotto

Spinach Risotto with Grilled broccolini, confit cherry tomatoes, Piave cheese, spiced chick peas, a bright dish for spring.

8th dish:

Caramelized Eggplant

Caramelized Eggplant

Caramelized Eggplant with a miso glaze, toasted sesame seeds

2nd cocktail:

Leap Year (2016) cocktail

Leap Year (2016) cocktail

Leap Year (2016) cocktail with ODD Society Wallflower Oaked B.C. Gin, Dubonnet, St Germain, Grand Marnier, Fresh Lemon

9th dish:

Dark Chocolate Pot Du Creme

Dark Chocolate Pot Du Creme

Dark Chocolate Pot Du Creme in a glass jar layered with chocolate, Peanut butter cream, and topped with feuilletine flakes

Brix & Mortar

1138 Homer Street, Vancouver

Tel: 604-915-9463

Web: http://www.brixandmortar.ca/

Twitter: @brixvan

By: Richard Wolak