Executive Chef Wayne Sych launched his fall menu recently and I was invited to taste some of their new dishes as well try some old favourites. My cousin joined me as we shared some dishes along with some wine.
1st dish:
Winter Salad
Winter Salad with kale, arugula, baby greens, pickled beets, pomegranate seeds, fresh ricotta, pecans, balsamic gastrique (new dish).
2nd dish:
Cajun Crab & Corn Fritters
Addictive, Cajun Crab & Corn Fritters old bay spice, roasted jalapeno aioli and lemon wedge, best to squeeze the lemon over the fritters (new dish).
3rd dish:
Miso Marinated Sablefish
Miso Marinated Sablefish sesame quinoa, mushrooms, edamame, kale, sweet soy, the fish was tender and flavourful, a true standout, served on top of the vegetables mix. (new dish).
4th dish:
Petit Filet Mignon
Petit Filet Mignon (6 oz.) bacon horseradish mashed potatoes, market vegetables and a sweet potato pave, it was perfectly cooked. Added a half Nova Scotia lobster to the dish. We paired both steak dishes with the Kettle Valley Reserve 2010 (BC) Pinot Noir.
5th dish:
New York Striploin
Classic preparation of a New York Striploin (12 oz) with a delicious Half Nova Scotia Lobster with the Truffle Parmesan fries, another winning dish. We paired both steak dishes with the Kettle Valley Reserve 2010 (BC) Pinot Noir.
6th dish:
Pumpkin Streusel Tart
Pumpkin Streusel Tart topped with spiced whipped cream, crowned with a ginger snap and a light caramel drizzle (new seasonal dessert). This was heavenly and I wish it would be available through to the end of the year, as it’s one I would have again and again.
Joe Fortes Seafood & Chop House
777 Thurlow Street, Vancouver
Menu: http://www.joefortes.ca/
Follow on twitter @JoeFortesVan
For Reservations call 604.669.1940
By: Richard Wolak