Visited recently to taste a selection of new dishes from Executive Chef Victor Jacinto ‘s fall menu.
Crab & Shrimp Cake – charred lemon aioli, fresh herbs salad on top which is perfect to cut the richness of the aioli and the cake.
The Nicoise Salad with seared albacore tuna, green beans, boiled egg, a light tasting dish.
Braised Lamb Osso Buco with pearl barley risotto, and market vegetables, a hearty dish for the fall season that is rich in flavour.
Roasted Duck Breast with white cannelini beans making the dish a balanced one.
Beef Tenderloin– creamed spinach, pont neuf potatoes, béarnaise. Chef explained this preperration evelavates the previous dish with these potatoes and bearnaise.
Roasted Pork Belly‘with carrot purée and other perfect addition to the fall menu.
1253 Johnston Street (Granville Island), Vancouver
For Reservations, please call 604-685-7070
There are many more new dishes on their lunch and dinner menu as well.
By: Richard Wolak