28 - North Shore News — Wednesday, December 22, 1999 2 Oe Re REA e MEENA Renee Rey CORAL COURT SZECHUAN CUISINE } Christmas Special Spiey String Boans * Dine-in only © Expires Jan. 15/99. > Present cozpon afore onderng “Best Szechuan in the City” BAKE. “SHO P ——— DINING Seven From previous page North Shore. You'll find the traditional sushi, sashimi ard tempura in good supply, of course. The Salmon and Tuna combo ($12) comes in good, thick slabs. Generous portions. For something a little more chal- lenging try some Spicy Tuna ($5.50) served with a touch of sweet mayo on the side — - keep a chilled Sapporo close at hand. But Nishiki also offers lots of other tess familiar dishes such as the Asparagus Roll ($6): fresh asparagus spears d in thin slices of pan fried beef and served with a. a slightly bitter chutnzy. Also try the restaurant’s hefty noodle soups (y2kisoba and udon) — sterling broths; meaty content; meals in them- selves. But the fish tells the tale in Japanese restaurants and in - this area Nishiki excels. Great selection; great exe- cution. Nishiki was opened in June 1995 by chef Yoshiharu Takebayashi. Tt changed hands last year when the 44-seat rsiaucant was purchased by Shire’ - Amano. . Ee has wisely chosen to make few changes to Nishiki. ~~ It continues to offer excel- . ‘lent Japanese food and fast and personable service in an informal atmo here. * "Whe. Black Tusk Pub and : Restaurant, 1200 Park Roy } ott ¢ lease of this © ws pub /restaurant combination . affixed to the Patk Royal 922 eas sinks smorgasbord South golf driving range. The Tusk’s mancger for the past five years, D'Souza has also lured chef Ashley Page back to the restaurant. . Page manned the ovens at the Tusk about four years ago. His new Tusk menu fea- tures, among other items, a quartet of East indian dishes (North Indian Chicken, Lamb and Lenti{ curries and Butter Chicken — all $11.95) that bring the flavours of the Asian subcontinent west of Taylor Way. Elsewhere: Pasta and Pizza ($10.25 will il get you such items as Sm Salmon Linguine, Fettuccini California and Southwester Pizza). Steak and seafood: $8.56 to $]4 for everything from Fish and Chips to Migenetres of Beef. . Under misceljancous you'll find Quesadillas, stirfiies and the ever popular Turkey Dinner. Burgers and other sand- wich-style offerings abound ($6 to $10 — focaccia, club- houses, chicken burgers, veg- gies and beef dips The Tusk’s wine list i is lim- ited to a dozen bottles, bur all are available by the glass and half litre. GGG Ocean Cove Bistro, 5775 Marine Dr.5.5 West Vancouver, 913-2471. What was Fernando Biendi’s bistro and bakery is now the Ocean Cove. - Blendi, of course, waged . the long neighbourhood battle to secure a liquor licence for ~ his Fisherman's Cove bistro. Once secured, however, he’ * decided that the restaurant ownership life was not for him. . New owner Daniel ~ Zychlinski brings with him a - BRUNCH BUFEET $7. 95 - DINNER BUFFET $9.95 2 ; = 127 East 3rd Street, N. Van. new chef — Bary Dellebuur __ anew approach and a new menu. Helping set up the Ocean Cove has been + Cannery/Kertle of “Fish/Salmon House on the Hill expatriate Fritz Maier, who is also serving spot chef duty in the Ocean Cove’s kitchen. Maier’s fingerprints are all over the new menu. It boasts some interesting seafood dishes (West Coast Seafood Soup; Sauteed Prawns Provencale, Baked Scallops in the appetizer secticn; Pan° Seared Halibut Filet, Spanish Paella, Grilled Scallops and Prawns, Grilled Salmon in the entree division); also offered: some pasta and a few red meat . dishes (Rosemary Lamb Sirloin, Grilled New York Stesk, Wiener Schnitzel). Appetizers will run you $5 to $9; entree. prices range from $9 to $19. - Desserts ($3.50 to $5.50) include Peach and Raspberry Crisp, Linzer Hazelnut Cake and Passion Fruit Cheesecake. The Ocean Cove also fea- tures live jazz every Thursday. . e000 The Seven Seas Floating Restaurant, the foot of Lonsdale Avenue, North Vancouver, 987-3344. More restaurant renewal: in: this case at North Vancouver . City ground zero. The Sever © Seas, buffeted of late by some. heavy bureaucratic winds seck- ing to blow the heritage har. - : bour ferry restaurant off the *“ a city waterfront, endures as it. _ has for the past 40 years. © Ship’s captain Diamond ° .. Almas recently ch the " overly expensive and some- what fatigued Seas smOrgas part of the restaurani’s dining experience for the past 39 years, but its viability had run its course. The smorgasbord’s per-per- _ san price of $34.75 was too much for the average diner, and with the cost of seafood continuing to rise that price was only going to increase. Thus the need for the new Seas tack. ; _ It includes a new chef: . Francis Reyland, who replaced Seas chef Chris Moore earlier this year; and a new a la carte menu. Despite the j jettisoning o! of the smorgasbord, you'll the Seas has retained its’. -: focus. ($5 - 8) tizers ($5 to ge fom oysters on the half shell t through Nova Scotia. Scallops, Punce Edward. Island. Mussels and on to Tiger ~—- Prawns and Calamari Entrees ($17 to $24) of” Queen Charlotte. Halibut with Dungeness Crab; B.C. Lake! Rainbow Trout, Bouillabaisse Canadiana, Atlantic Lobster and five seafood pasta options, For the red meat.fan: Steak (New York, Pi corn), . ~ Lamb Loin and chi also listed. . _And for the ve pair of dishes (Weceables, Mediterraneo; Linguine ” Primavera) for between $13 and $14. Reyland also includes: thar features a pair of appetiz- “= ers and entree’ specials.