I was into Blue Canoe Restaurant in Steveston to taste their Summer Menu last week, Chef Kylo Hoy presented me and my friend Gio with a selection some of their new dishes.
First Dish was the chilled Watermelon Soup with crab and garlic, dungeness crab
Second Dish was the Roasted Chicken Flatbread pesto, bocconcini, tomato, arugula
Third Dish was the West Coast Niçoise Salad albacore tuna, salmon
Fourth Dish was the Blue Canoe Chilled Seafood Platter (small) salmon in a jar, ginger tuna, oysters, crab claws
Fifth Dish was the Pistachio Cheesecake topped with lavender sour cream and goose berries
Bar Manager Vince Mabanta paired up some of the savoury dishes with a couple of American style beers the Gordon Biersch Märzen as well as the Deschute Mirror Pond Pale Ale. I loved the light, colourful and refreshing theme of the summer menu that the chefs have created; my favourite dishes were all of the savouries, sad to say I wasn’t a fan of the cheesecake dessert.
See the full menus here.
I have dined at Blue Canoe on a couple of previous occasions, see my previous visit here.
By: Richard Wolak