I was in for dinner recently to taste thru their Scallops & Citrus menu that is being presented throughout November at YEW Restaurant in the Four Seasons downtown Vancouver.

This $35, three-course, prix-fixe menu focuses on in-season ingredients sourced close to home. You have a choice of one of the Starters, one Main and one Dessert.

To Start

Qualicum Scallop Crudo, Pomegranate, Whistler Lemon Balm, Tangerine Olive Oil paired with the Kettle Valley Pinot Gris 2009é

Caramelized Diver Scallop, Roasted Pemberton Sunchokes, Orange Braised endive, Yuzu paired with the Le Vieux Pin Sauvignon Blanc 2008

To Follow

Seared Jumbo Scallop, Fraser Valley Heirloom Pumpkin Risotto, Crispy Brussel Sprouts, Two Rivers Pork Belly, mandarin glaze paired with the Blue Mountain Reserve Chardonnay 2006.

Roasted Scallop, Grilled BC Pine Mushroom, Winter Greens, Parsnip Purée paired with the La Frenz Reserve Pinot Noir 2007.

To Finish

Dessert Trio

Mango – Fruit Consomme & mango ravioli

Grapefruit – Citrus cremeux, Grapefruit gelle, chocolate powder

Chocolate – Spiced poached pears, Pot de Crème, vanilla foam

Please note, these wine pairings are not included in the $35 menu but can be purchased by the glass.

YEW Restaurant is located inside the Four Seasons Hotel Vancouver at 791 West Georgia Street and online at http://www.fourseasons.com/vancouver/dining.html

By: Richard Wolak