37 - Wednesday, March 28, 1990) - North Shore News

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FEELING A bir peckish? The two meals pictured on this
page will please almost any appetite. Alan Young, head chef
at the Bridge House Restaurant (left photo) shows off a truly
spectacular feast. Pictured is a Cioppino (seafood crock), a
Capilano Seafood Platter (tiger prawns, scallops, red snap-
per, salmon on a bed of sole), boneless loin of lamb stuffed
with feta cheese and Madagascar green peppercorns, seafood .
salad (mussels, shrimp, salmon, clams), cheesecake with wild
blackberry and Cointreau sauce, and apple pie with
cinnamon-brandy sauce.

Antonio Corsi of Corsi Trattoria (top photo) tempts with
a Pasta Extravaganza.

Bon appetic!

|
on A Man for All Seasons for
The Art of Hospitality Seasons in the Parle.

Take time from your busy day
To enjoy outstanding cuisine
In our friendly, elegant atmosphere Brent Davies, owner ‘ % x in the finest traditions of

of the Teahouse Res- French cuisine, obtained

® Fresh, daily Seafoods, Omelettes taurant, takes great plea- during his apprentice-
° Marvellous Pasta sure in announcing the “Soin me for the ships with Roger Verge
* innovative, Salads appointment of Soren C. Rites of Spring, the of Moulin De Mougins
° Unforgettable Soups Fakstorp az Executive first i in a series of in Cannes, and Pierre

* + = season. ynus .
Chef af his new Deasens Beas al me a Romeyer in Brussels. As

L staning
ne Pes nnn . ap
in The Park restaurant in Mareh 12." Corporate & hef for Club

For Lunch Monday to Friday Queen tlizabeth Park. : CO. Fakstorp Corporation of Asia, he
11:30am - 2:30pm - Born in Copenhagen, Denmark, added the cuisines of China, Thailand,

Sorn’s culinary skills are firmly rooted Indonesia and Malaysia tehis repertoire,

SEASONS

Bishop: S Queen Ekzabeth Pak 874-8008

2183 West Fourth Avenue, Vancouver

(close to Granville Island)

738-2025