Ce as

23 — Wednesday, Avgust 30, 1989 - North Shore News

CHESA Seafood and Grill general manager Gary Chalk (left) and head
chef Chito Queipo present a special prawn salad with endive and lamb
lettuce. The popular West Vancouver restaurant has expanded its
menu to include several red meat specialities along with its fresh
seafood selections.

Chesa expands menu
to include land fare

CHESA SEAFOOD AND GRILL,
2168 MARINE DRIVE, WEST
VANCOUVER, 922-3312.
WHEELCHAIR ACCESSIBLE,
VISA, MASTERCARD AND
AMERICAN EXPRESS AC-
CEPTED. OPEN FOR DINNER
TUESDAY TO SUNDAY.

CHIESA Seafood and Grill
has moved a little further up
the gastronomic beach since
it originally opened last
year.

It began with menu selections
that were extremely reasonable
and almost exclusively seafood.

The restaurant opened to good
crowds and general acceptance
following the closure of the Pisces
Chinese seafood house, its
predecessor in the location.

But, as all those who labor in the
unforgivng restaurant business
know, things change. Fast.

Chesa hit a momentary tow tide.

internal changes were made:
Chef Urs Bleuler left and has since
been replaced by Chito Queipo

A_C A DE M Y
for the Performing Arts

OPEN HOUSE

ALL REGISTRATION

septs, 5-9 — noon-8 o-clock

ACTING — ongoing scene studies
camera techniques
DANCE, PIANO & VOCAL CONSERVATORY
CHILDREN ¢ TEENS ¢ ADULTS

Come and view our facilities and meet
the coaches.
Antistic Director: Peter Breck
233 W. 4ST, N. VAN.

(2 blocks from the Seabus terminal)

980-3501

from the kitchens of the original
Chesa restaurant four blocks to the
east; general manager Hermann
Orth also moved on, his place
taken by Gary Chalk; Chesa
Seafood is now Chesa Seafood and
Grill.

TIMOTHY
RENSHA

table hopping

And while the new Chesa menu
is still reasonably priced and still
features seafocd, its red meat sec-

- tion has been expanded to better

fulfill the needs of carnivorous
West Vancouverites.

Included now are such items as
Marinated Lamb kebab ($7.50),
The Original Maui Ribs (seafood
Hawaiian style for $7.95) and
Teriyaki-style Top | Sirloin Ribs

($9.95).

An interesting concept in the
restaurant's seafood appetizer sec-
tion is optional appetizer and main
course sizes and prices.

Apart from simultaneously ex-
panding both appetizer and entree
selection, it provides the steamed
clam fan, for example, with the
choice of merely opening with an
appetizer-size fix ($4.95) of
Steamed Clams in Leek and Black
Bean Sauce or going all the way
with a main course ($9.95) por-
tion.

Most Chesa salads and ap-
petizers range from $3 to $6, ar:d
really, for the eater with a small
appetite, can in themselves pro-

See Chesa
Page 25

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Chicken Sizzle

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NEWS photo Tom Burley

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