22 - Friday, May 6, 1988 - North Shore News

a

Everything iS good about

Chesa Seafood Restaurant

CHESA SEAFOOD RESTAU- .
RANT, 2168 MARINE DRIVE, |
WEST VANCOUVER, 922-3312.
WHEELCHAIR ACCESSIBLE.
‘VISA, MASTERCARD AND -
AMERICAN EXPRESS AC- ..
CEPTED -

“TROLLING FOR 2 good
seafood is largely a hit and
miss undertaking...
- ° Some restaurants routinely .
‘ sentence their fish to ignoble and-.:
_ unimaginative deep fryer fates;
__ others mask their lack of seafood
‘expertise beneath the ubiquitous”
white sauce,

TIMOTHY
RENSHAW

. -The Chesa Seafood Restaurant -
steérs well clear‘of both aboming- :

" Hons and presents instead one of,

“the North Shore's best new centres

ne ‘Sisto and imaginative m marine — :

~ js: Entrees on the restaurant's rep. :
» lar menu only stray above $14 (toa

maximum of $14.75 for.a New
York Steak, with Peppercorn
: Sauce) in the small Ted-meat. sec-
tion: ‘Seafood dishes are in the $7
“to $i Lange.

a But,’ ‘of ‘course, it isnot just’.
“price that: makes Chesa ‘seafood «:

"special — anybody can serve cheap
wt fish dishes if they are astute fish--

“buyers. : 2, ©

The restaurant is the ‘seafood
wing of. the. original: ‘Chesa; five.
blocks to’ ‘the east in West Van- .
couver, and ‘displays the same ©
knowledge, of.food and the cul
‘nary arts that has made the'c ‘origi-

ich'a

the importance of freshness .

:¢ But Chesa Seafood features at
feast five good quality whites
(chablis, chardonnays and niers-
teins), one sparkling, one blush -
and two import reds by the glass,
% litre and % litre.,

There are also recommended
wines of the day to complement
the daily fresh sheet, a special
cight-item chardonnay selection,”
sauiernes, which are served as part
of selected desserts, and vintage
ports.’ a

My wife and 1 were extremely
impressed with our recent Chesa
Scafood outing: “

We began with a 4 litre of a
refreshing Australian chardonnay
($9.80) and a Scallops and Graviox
Terrine ($4.75), from Chesa’s regu-
lar menu.

The terrine had excellent cye

appeal. Its green and yellow lettuce

” and endive backdrop set off the
brilliant white terrine, which was”
_ edged in orange gravlox, flecked
with red peppers and covered with
a bright yellow fruit sauce. ~
., The dish was good accompani-
_ ment for the restaurant's hot, = |
> erinp-crust sourdough bread,
2, We.alse tried a pair of Bect
"Salads ($2.4S each) from page one»
” of the April 15 Daily Seafood: -
News.‘ They turned out to be the
best-tasting page-one stories we |

‘'. have consumed in recent memory. sue

‘Again, presentation was colorful
and interesting. The beets, sliced «
thin; were served i in ‘a creamy, dil ©

elegantly prepared.

sauce. Very good. , ;
‘My wife's main dish’ was an

“order of Fresh Mussels ($6:25) in a

saffron and white wine broth.”
:I chose the Poached Halibut:

xo 50).

The mussels were many and |

: ~ their broth simple but tasty and’

7 ‘An Exotic Safari i into ¢ the — .
heart of Fine East African Indian Cuisine :

"SUMPTUOUS. 3 Bar
Children’ Ss menu. available:

MAY Sth

dealing with fish and other” eo .

seafood:: Mea bleak its kitchen, ,
rs Bleuler, exhibits the

D

‘4:30PM ONWARDS. |
Vy. Phone.984-2775. |.

Every day we're ) serving: the finest, freshest
seafood (and tandfood). So, ‘if you're doing

"business: of. pleasure or just doing lunch,

: set Sail: for the’ Seven Seas!”

- LUNCHEONS
2 $GF.5127

5 / Salad: and coffee included»
°e :

‘ . wat NEWS phote Miley Wataesd
CHESA. SEAFOOD 1 manager Hermann Orth (left) and head chef. Urs’
_ Bleuler join in 2 toast to the success of the new. West Vancowver restau-
both reasonably priced ind

. carry complementary. .
My halibut. came with a semi- :
sweet peach sauce and & deep pur-
ple sprig of kale to offset its Plain’

Jane whiteness.”

The dish’ s veretables (tomato

+ stuffed with mushrooms, snow
peas and boiled potatoes) were
served on a separate platter.

Overall it was very good, but
halibut. for my tastes, is never a
very exciting dish no matter how it”
is dressed up.

Not yet satisfied after her
‘musscular’ entree, my wife in-
sisted on dessert.

Hers was an excellent dish of
profiteroles ($5.95 with sauterne}
stuffed with raspberry puree, |

” doused with chocolate, decorated

* with a mint leaf bowtie and ac-~ -

companied with a lovely chilled
glass of sauterne.
Minc was a Millefeuille ($4. 25),
'_ A large puff pastry stuffed with .

( ¢ fruit and cream and served sur-

rounded by a moat of cassis sauce
decorated with resebuds of cream.
I washed it down’ with a vintage
.. 1975 Graham's Port ($7.85), on
‘the astute recommendations of Mr.
» Ortho E. xcellent suggestion; my, .
good man. avert
- -Chesa’ ownership has cverhauled
s. the interior of the old Pisces. . :
, Seafood Restaurant in lovely cool
shades of sea green and decorated
its walls with various deep sea hall”
of famers.
_ Service in the BO-seat restaurant.
. is very good and very efficient. 5.
TheChesa Seafood Restaurant. :
is a good family. offspring Cor its.
Chesa cousin and an excelient ad-
«dition to the somewhat shallow *~
. North Shore seafood waters.

“= Open for dinner. Tuesday to-

_ Sunday and open for lunch and -
_. dinner Tuesday to Saturday. Clos
‘ wed Mondays. *