Visited recently to taste a selection of new dishes from Executive Chef Jeff Miller’s fall menu.
Garlic Prawns Bruschetta
Bocconcini, smoked pepper puree, white wine cream, a delicious starter with an addictive sauce.
Truffled wild mushrooms, bocconcini, arugula, toasted brioche. A stunning presentation and on point in flavour.
Autumn Squash Fettuccini
Organic squash & zucchini ribbons, slow roasted romas, tomato rose, sweet basil, parmesan. This is the perfect dish for anyone who is vegetarian.
Smoked Bison Pappardelle
Hickory-smoked bison short ribs, wild mushrooms, arugula, demi-glace cream, grana padano. Flavourful, hearty and outstanding all around.
Pork Belly Rice Bowl
Paradise Valley crispy pork belly, shitake mushrooms, bamboo, water chestnut, sunny side up egg. You can have this dish with or without the egg, just tell your server.
Duck Confit & Pumpkin Sage Gnocchi
Brome Lake duck, smoked pumpkin puree, hazelnut brown butter, arugula, parmesan. A truly delicious dish that you aren’t going to want to share.
795 Jervis Street, Vancouver
By: Richard Wolak