ATED PATIO’,

With this

receive

50%. two main

courses act on
Coffer valid til Sept. 20198)

not valid uth uny other promotions
oF set price meals

“CHESA-

1734 Marine Drive,
W. Vancouver © 922-2411
Closed Mondays.

The
SUNDOWNER

cok from Sem

DECK OPEN
921-8161

8995 Lawrence Way
Sali. fom Horseshoe Bay on Seo Sty Hwy

I Special This Week
$11.95
~ Honey Mustard Chicken Kebab $11.95

Rosemary Roast Lamb

Crab Cutlet, Cajun Salsa

$11.95

West Coast Seafood Medley $12.95
Roast Prime Rib Thursday, Friday and Saturday evenings

* beed in Grappa

» tomatoes and fenne

THEY’RE baaack! In
school.

And if you have played
your cards right you might be
back in the lounger with
nothing bur the waning days
of summer humming about
you. .
If so, dining might be a
diversion high on your list of

riorities. To start you off, a
late summer selection of din-
ing news items.

Savor at your leisure:

agg

Barolo Ristorante Italiano,
1560 Marine Dr., West
Vancouver, 926-4228.

Picro Caparotta has
unveiled a new menu at his
excellent 80-seat West
Vancouver Italian restaurant.

And with brother Ezio, fel-
low Baroio founder and head
chef, secking culinary inspira-
tion in New York and Italy,
Piero has also unveiled new
Barolo chef Michael Lyons —
formerly of such highly
regarded Vancouver restau-
rants as Il Ducato and
Anderson’ s '

A quick synopsis of the
Lyons-influenced Barolo
menu:

Zuppe, Insalata and other

openers ($5 to $13) include

the already top-selling
Antipasto. Barolo for two;
Insalata di Gamberetti and
Calamari (shrimp and squid
marinated in olive oil, lemon,
garlic, cilantro and red pep-
pers), Gamberoni alla Luigi ©
(tiger prawns sauteed with
garlic, lemon butter and flam-
) and Cozze e
Vongole (mussels and Manila
clams with roasted ic,
steamed

north shore news

‘DINING

Photo BC Children's Hospits! Foundation

ALL HAIL HEDGEHOGS ... Helping to support this
year’s Hedgehog Campaign are (clockwise from left

to right) Corey

Wittig, product development Joey

Tomato's Kitchen; White Spot Restaurants president
Warren Erhart; Keg president David Aisenstat;
Boston Pizza president George Meiville; Earls presi-
dent Stan Fuller; and Purdy’s Chocolates president

Karen Fiavelle.

in Verdicchio wine).

Entrees include:

A selection of pasta ($11
to $16 — Rigatoni Mafiosi;
Linguine Gamberoni, Gnocchi
delle casa; Penne
Michelangelo); and assorted
red mear, chicken and fish
dishes ($13 to $22) — includ-
ing, such winners out of the
gate as Salmon Barolo (bone-
less filet wrapped i in radicchio

- and Romaine iettuce braised

in lemox, dill and champagne
sauce) and Gamberoni allo
Zafferano (pan-grilled tiger
prawns with fresh mango in
saffron cream sauce flambeed
in cognac).

Other items of interest:

Cioppino Liguria (spicy
food stew); Involtini della

~ Casa (rolled veal stuffed with

spinach, mushrooms and
mozzarella then baked in port
wine sauce and raisins); Pollo
della Tigre (chicken breast
stuffed with tiger prawns and
braised lecks in a sweet roast-
ed pepper sauce); and

Five Roses Flour

$539

With 60¢ Flyer Coupon

IGA 100%
Canola Oil

10Kg.

Costolette d’. cllo alla
Pizzaiola ( grilled lamb chops
with spicy tomato sauce,
olives, garlic and capers), .

And on a musical note:
Barolo’s live Friday and
Saturday night accordion sere-
nades will restart ons Sept. 15.

“The Dundarave Cafe, 2427

Marine Dr., West Vancouver,
926-8838.

And while we are on the |
subject of music: harpist
Llewellynne Adam is sched-"
uled to return to the
Dundarave Cafe on Sept. 13.
Adam performs Sunday
brunches at the cafe from 12

Snug Cove, Bowen. Island,
947-0550; 219-8769; - fax:
947-0315. Visa. and

Sunday during

Nescafe Instant
Coffee

$499

150/200

Prices effective Sept 6 to Sept 12 1998 .

Tf you are ae teveling to the:

Island, do not return until vou
have sampled Brad Ovenell-
Carter’s Beggar’s Purse resrau-
rant.

Ivis, as the definition for
the restaurant’s name says, “a
small package containing a
welcome surprise.”

The welcome surprise is a
first-class West Coast bistro
with subde French overtones
on Bowen’s Grafton Road

strip.

Food served is carctully
and artfislly prepared in the
restaurant's open kitchen
using the best in local ingredi-
ents and foods.

Even the crockery i islocal,
courtesy of Bowen Island pot-
ter Libby Beck. wo

‘The Purse serves a set
three- to four-course table .
d’hote menu. You might, for”
example, open with a Red

: Pepper soup or Tomato, :

Pepper and Olive Tart and fol-:
low that with Shallow-fried _. “
Cod in Cornmeal with Rouille
or Beef Filet with Meriot..-

Sauce and finish with a Rustic
Cheiry Tait or fresh Granny

Smith ‘and Blackberry Sorbet

quartet of gourmet pizza fo!
takeout Thursday. through:
Sunday’ ($10. for! 10 inches:

(while supplies last - we reserve the right to limit quantities.)