Visited Seasons in the Park last week to taste Executive Chef Dennis Peckham new spring menu.

1^st dish:

Tuscan Flatbread  topped with goat cheese, caramelized onions, arugula, balsamic vinegar

2^nd dish:

Big Salad  with blue cheese, olives, egg

3^rd dish:

Spring salmon on a panzanella salad

4^th dish:

12 oz AAA New York Striploin with red wine jus

5^th dish:

Vanilla Creme Brûlée

My take:

I loved the Tuscan Flatbread; the combination of the caramelized onions, arugula, balsamic vinegar and goat cheese was delicious. Since I am not a fan of blue cheese or egg the salad didn’t do anything for me personally, if you love blue cheese then I am sure you will enjoy this spring salad. The Spring Salmon was a wonderous dish, full of flavours atop of the pananella salad. The 12 oz AAA New York Striploin with red wine jus that I shared with my friend Mark was outstanding and perfectly done, I had my portion cooked medium-well and his was cooked medium-rare – perfection! For dessert our Vanilla Crème Brulee was delish and an ideal ending to a delicious meal.

Seasons in the Park

Queen Elizabeth Park, Vancouver

Twitter: @SeasonsInQEPark

You can reserve online at http://www.vancouverdine.com/seasons0menus.aspx or phone them at 604-874-8008

By: Richard Wolak