Wednesday. January 12, 2000 - North Shore News - 25

if it's news,
then it’s in
the News.

RIOTHER InDIA
Take our Foons &
Home Detiveny

When you buy any

entree from the menu 99
he of the Chick

Tandeoa will be - en 4 a2 oy
sun LAMB, BEEF or soe

& Tues. CHICKEN CURRY

5-10 pm 7 days/week

900 W. 16th, North Van.

Ph: 985-8860 _ Fax: 986-5546

FINE, ITA LIAN RESTAURANT

Join Maria, one of North Premier Head chefs and your hasts
Damiano & Alberta by the ocean und enjoy the
best city views on the North Shore,
#3-157 Chadwick Court

North Vancouver free Delivery U8S7-O8S7

NEWS photo Paul McGrath

TUSK tric... (aft to right) owner Nigel D'Souza, manager Scott Miller and chef Ashley Page in the dining room
of their Biack Tusk Bistro in West Vancouver.

Black ‘Tusk Bistro, 1200

Park Royal South, West
Vancouver, 922- S311.
Visa and MzsterCard
7 accepted. Open from 9
* am. Sunday to Friday;
pen from § a.m. :

Saturday Fully licensed,-

" . Vegetarian 6ptions?

- Some. Take the kids or
‘call a babysitter? You

could: do either.

“+ Menu for toni

® Glass of O: Prd Landing =
Chardonnay. ($4.95) .
'. @ Salmon Focaccia ($7.95)
e Kansas
($13.95)
Je Butter Chicken (S11 95)

WHAT'S this?
" The Biack Tusk! Still alive!

style Baby Back Ribs

Not displaced by Big Box
stores or adjacent competitors
with Jarge dining rooms and
high volume everything?

In case you Tuskers didn’ t
know:-there’s a Milestone’s’
just over the driving range
mesh, the Keg Steak House
and Grill a few parking lot
lengths away, the latest
McDonald’s even fewer park-
ing lots to the east, and who
knows what else in the imme-
diate vicinity.

‘New Zealand
Boneless Top
Sirloin Roast or
amily Pack Steaks

$9.99), 6.59kg

Cloverleaf
Flaked Light

California
Carrots
2ib bag

99° each

Campbell’s
Chunky Soups

assorted varieties 540 ml

$ | 09 each

You Tusk boys hard of
thinking or something?

Maybe nor. Just not reacy
to tuss in the Tusk towe! as
yet.

Pretty good reasons not to.

Key among, those: the
‘Tusk is not any of the above
competitors. And that’s how
its patrons like it.

Recently taken over by
long-time Tusk manager Nigel
D*Souza, the restaurant
adjunct to the Park Royal
South golf driving range
remains low-key and low-
priced.

Not low-ead, however.

The Tusk has always had
an attractive dining room. It
opened with much fanfare in
April 1994 as a North Shore
outpost of Whistler/Squamish
alpine vigour; its namesake

“Garibaldi provincial park’s

Black Tusk peak.

Its 65-seat dining room
was fashioned after an opulent
mountain ski lodge — high
ceilings; lots of rich natural
wood; slate floors; a crackling
fireplace; and ampie room for
spinning outdoors yarns with-
out having to compeze with
some obnoxious high-energy
dining room soundtrack.

The Tusk, however, has
delivered an uneven dining
experience over the years,

Sometimes falling below
alpine expectations; occasion-
ally achieving them.

The current incarnation
resides more in the latter
camp.

OK: the service is a touch
informal, but maybe that’s the
spin. However, Pd still prefer
more basic attention to
incoming diner needs and bet-

See Easi next page

Organic BC

Prices effective Jan 12 - Jan 15, 2000
(while supplies last - we reserve the right to limit quantities.) -.

Macintosh

Apples
3lb bag

5B 4Geach

Ayimer

Tomatoes
assorted varieties

+4.

540 ml

OBeacn

| CHOICE OF STARTER
an GRILLED OYSTERS

7 ae }- STUFFED MUSHROOMS

f GNOCCHI PIEMONTESE.
tp Litele potato dumplings in creant
Band Gorgonzola sauce

W A creative approach-to superior Italian cuisine @

in a casual, upbeat atmosphere.

Great Food &3 Great Friends Makes Great Times
Gift Certificates Available ¢ Open Lunch & Dinner

2232 Marine Drive

Underground parking in rear
For reservations call

921-2228

The Park Royal Hotel.
Cudor Room

presents
A Special January Menu

Come and enjoy the ambience of the Park f Hotel
and sample our superb cuisine with this fantastic four
eos ee especie pie of

CHOICE OF ENTREE
NEW YORK STEAK :

in Sauce, served with
buttermilk mashed potatoes

- CHICKEN BREAST

Stuffed with goat cheese &
prosciutto, with
chardonnay

served with jasmine rice
BROILLED LAMB
TENDERLOIN :
With t and tomato concase }
demi-glaze, served with :
buttermilk mashed potatoes
ROAST rs TENDERLOIN
With chij and

aa ig sel wh

cranep TOMBO FINA

With a pickled: eltrus
Sauce ad j ‘anne ke

With Caviar Remoulude

in Mornay Satice

ROCK SHRIMP & CORN

PASSIONFRUIT SORBET
aad

CHOICE OF DESSERT

BUTTERSCOTCH PRALINE

CHEESECAKE
or
CHOCOLATE PECAN PIE
with bourtion a) creactt

Hi Peek Rou

a ar = a

PHONE 922-2828 FOR RESERVATIONS

540 Clyde Avenue, West Vancouver
This menu is not valid for more than six peop! nr with any other promotion.