A taste

The Park Royal Hotel, 540
Clyde Ave., West Vancouver,
922-2828. Visa, MasterCard,
American Express accepted.
Open every day for dinner.
Open for lunch Monday to
Saturday. Sunday brunch. Take
the kids or call a babysitter?
Call a babysitter.

Timothy Renshaw
TABLE HOPPING

HERE ARE some ivy-

covered North Shore

traditions that are well
worth preserving.

The Park Royal Hotel is one.
Oni a grey june day, it will im-
merse the visitor in the sumptuous

warmth of a British gentleman's
club; on a warm bive June night it
will surround diners with its stately
gardens and coo! riverside tran-
quility.

And its dining room staff will see
to it that all are comfortable and
well fed. .

But Mario Corsi, the Park Royal’s
general manager and genial dining
room host; knows how fine the
line can be between tradition arid
stagnation. :

Blessed with the great {talian
gastronomic philosophy that fuses
food with family and reserves.
meals as a time to celebrate life,
Corsi ensures that the Park Royal
experience retains the richness of
its tradition without allowing it to
drift into routine. .

in early June, for example, the
Park Royal secured the services of
master chef En:il Leuenbergers,
who has been decorated with six
international gold medals for culi-
nary brilliance during his long and
illustrious career.

He also happens to be the uncle
of Part: Royal head chef Hans
Schaub.

Chef Emil treated Park Royal
diners to a special Swiss Table
D’Hote menu ($29.95 per person)
that showcased the rich and
substantial cuisine of Switzerland
with such dishes as Simmentaler
Roestbrotschnitte (twe kinds of
Swiss cheese melted over spinach,
bacon and toasted french bread);
Spargelcreme Suppe {a light cream
of white asparagus soup); and
Tournedos a la Mode du Chef
(beef tenderloin broiled and pres-

RESTAURANT
LUNCHEONS COLD SUMMER
ADDITIONS:

* AVOCADO
* GAZPACHO
eCANTALOUPE

(2nd) Floor, 1373 Marine Dr., W. Vancouver

NEWS phote Mike Wakefield

_A ROYAL REPAST... Park Royal Hotel head chef Hans Schaub
‘relaxes in the hotel’s garden with a selection of Park Royal

dishes.

ented atop a marrow bone and
beneath a delicious morel
mushroom sauce).

Desserts included a Baselbieter
Kirschen featuring vanilla ice
cream surrounded with hot bing
cherry sauce braced with Kirsch
and ringed with islets of whipped
cream topped with fresh cherries.

It was the kind of regal European
cooking that fits in well with the
ornate Park Royal English Tudor
decor and the white-shirt-and-
black-tie service of the hotel's in-
timate dining room.

Chef Emil’s guest appearance
was also the kind of inspired
flourish of show biz that keeps
Park Royal diners pleasantly sur-
prised and ensures their continued
patronage.

Corsi, the driving force behind
Café Roma and Corsi Trattoria,
knows that winning the repeat
dining dollar is the key to surviving
the merciless restaurant trade.

in another flash of inspiration,
he has outfitted the Park Royal's
regular menu with strips of two-

sided tape to give the restaurant's
kitchen the flexibility to present an
ever-changing menu without re-
quiring hotel management to print
up entire new menus with each
new kitchen creation.

The night we sampled Chef
Emil’s creations, the regular Park
Royal menu featured a concise
choice of fish, meat, pasta and
vegetarian entrees ranging in price
from $16 for Curried Shrimp with
mango chutney to $24.50 for
Chateaubriand for two.

The Park Royal's wine list incor-
porates another Corsi innovation.

Bottles are arranged in a three-
tiered wine list that groups the
dining-room’s interesting selection
of italian, French, Australian and

«Californian wines into $18, $24
and $30 categories.

The system allows patrons to
ponder at a glance the bottles
available in a chosen price range,
which is perhaps the first factor
most diners consider when buying
wine with their meals.

See Wine page 42

A view ...
with air-
conditioned comfort

SALADS — $9.95

, * Salmon Tartare Salad =“ * Chef Salad
* Philippe's Chicken Salad * Caesar Salad

* Smoked Rainbow wishrimp — $8.95
Trout Salad * Philippe’s Scallop

x Caesar Salad w/ Salad

Dungeness Crab
926-4913

OPEN TUESDAY TO SATURDAY, LUNCH & DINNER

Wednesday, July 15, 1992 — Nesth Shore News — 27

Live Crab
“> $4199
Bean 4 b.

Sauce

Saturdays only

on 10 selected items
on our 29 item Dim
Sum menu

*Dim Sum |

Canset Survey Equipment |

announces its first ever

YARD SALE

SATURDAY, JULY 18th
9 AM to 3 PM

(rain or shine)

ncredible bargains on
Survey instruments, field
and drafting supplies.

JON'T MISS IT!

3751 Napier Street (rear
Burnaby (off Boundary Road)

299-5794

95
BREAKFAST — — pay spasal— $3

2 eggs, granary toast, panfries, bacon & fresh fruit
LUNCH speciat — featuring a new $595
kind of health burger with salad/sandwich with soup
DINNER ~ Use this coupon and try a new Korean BBQ dish or
one of our standard entrees.

Om ae SRI sos oom se HRT

3135 Edgemont Bivd., N.Van. / Faily Licensed / 980-5535
OR OSE ED ER CAN SS GD CE CD SS SE SS