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Bravo

Good W. Van
restaurant
got even
better

THE BEACH Side Cafe, 1362
Marine Drive, West Vancouver,
925-1945. Visa, Mastercard and
American Express accepted.
Open every day for lunch and
dinner. Open Saturday and
Sunday for brunch. Véheelchair
accessible.

T REMAINS beach side,

but it is far removed

from being a mere cafe.

The last time | sampled ihe
Beach Side’s wares the food rang-
ed from average to good.

But a new chef can make all the
difference: this time around, with
West Vancouver's Carol Chow in
the Beach Side’s kitchen, the food
was better than good. It was ele-
gant and inspired.

The Beach Side’s new menu in-
troduces a refined culinary char-
acter bearing influences as diverse
as French and Oriental: Sauteed
Prawn Tails in pernod, basil and
garlic ($16.95), Pan Fried Tuna
with sesame seeds on roasted red
pepper coulis ($16.95), shrimp and
Mushroom cabbage wraps ($6.25)
in a soya ginger glaze.

The menu also includes three
pastas ($9.95 to $12.95), all of
which are interesting, some of
which, again, illustrate the kitch-
en's new-found vitality: Spagettini
with sauteed scallops, black
beans, ginger and vegetables
($12.95).

And while the restaurant's main
menu expresses its kitchen’s basic
food philosophy, the Beach Side’s
nightly fresh sheet provides diners
with insight into its flamboyance
and spontaneity.

On a recent Saturday-night, for
example, it included New Zealand
Green-Lip Mussels served with
white wine, garlic and saffron
($6.95), Pan- Fried Chilean Sea
Bass served with smoked salmon
and a white wine cream sauce
($15.95), and Grilled Beef
Tenderloin with chanterelle
mushrooms and port ($16.95).

The restaurant’s wine menu has
also expanded since my last visit.

Battles have been selected from
Europe, Australia and the United
States, but the list’s focus is on the
U.S.

Table Hopping sampled a fine
1986 Louis Martini Cabernet
Sauvignon ($24), recommended
by our congenial waiter.

Bread is usually a good harb-
inger of culinary things to come,
and at the Beach Side we were
treated to an excellent crisp-crust
Italian-style bread flecked with
tosemary.

A Tuna Tartar ($6.95) followed.

The sushi-style dish was served
with green Japanese wasabi
horseradish and melba toast top-
ped with slices of pink Japanese

A BEACH SIDE toast...owners of West Vancouver's Beach Side
Cafe, Patrick Ronahan (left) and janet McGuire (right), join the
restaurant’s chef, Carol Chow (centre), in a toast to Beach Side

Wednesday, September 19, 1990 - North Shore News - 29

Famous
Tiger Prawn

Broiled with or
without garlic,
served with rice,
vegetables and

= Sea Mates
; Seafood Restaurant
998 Marine Dr.

N.Vancouver 980- 1 2 | 3

NEWS photo Nell Lucente

patrons. The restaurant is one of West Vancouver's best.

TIMOTHY &
RENSHAW

table hopping

ginger.

Other decor on the plate in-
cluded endive teaves and a
sprinkling of orange fish roe.

The deep brown raw tuna was
served chopped with chives and
was redolent with the aromas of
sesame seed oil and soya sauce.

It was excellent.

A Butter Lettuce Salad ($4.95)
came with toasted pine nuts, but-
ter lettuce and endive leaves
under a raspberry vinaigrette.

It was another good choice.

Service remained brisk and
bright throughout the evening, our
waiter providing enlightened
guidance and continued attention.

Grilled Lamb Medallions

($16.95) from the evening’s speciai _

list was superb.

The meat, tender and juicy,
came with a delicious combina-
tion of olives, sun dried tomatoes,
Proscuitto ham, and marinated ar-
tichoke hearts.

t sampled the Duck Breast
($16.95) with juniper berries and
gin from the main menu.

The duck meat had the texture
of a good steak, and the sauce was
understated and unobtrusive.

Both plates were colorful and
artistically arranged on large din-
ner plates.

Vegetable accompaniment was
diverse and appealing to the eye:
bright orange yams, red peppers,
yellow squash, broccoli, cauli-
flower, stir-fried snow peas and
boiled new potatoes.

For dessert we devoured two

TrafficSafety
Directorate

Mnwatey of Some sor Generet

slices of Blackberry Sutton Pie
($4.50), a rich combination of
white and dark chocolate, fresh
whole blackberries all topped with
a cool and tart strawberry coulis.
The Beach Side Cate has sud-
denly developed into a first-class
restaurant with marvellous food.

Closed Monday, Dinner Tues.-Sun. Lunch Tues.-Fri.
good service and subdued and el-
egant decor.

THAT'S
HOW MANY
CANADIANS ;
- ARE “ol ,
A 45-seat outdoor Beach Side

patio was added in the spring so : te
that the restaurant can be enjoyed
inside and out.

Recommended.

PAATICPACHON

FARM RAISED
are they even close?

Thank you for coming to the
Salmon House

Clowes

Geoffrey Howes,
GENERAL MANAGER

ia uring the month of September, we are
featuring our Salute to Salmon month.
ur Executive Chef, Andrew Howarth, has
=" prepared a special selection of wild and
farm raised salmon dishes.
Try one of the combinations and see if you
can tell the difference!

ENTREES

FAROA RAISED

‘SALMON ES PAPALOTE

Prepared with Chinese Dlack bear,

exotic mushrooms, guiget. green onion,
Garlic and cracked peoper Steamed in its own
qices $16.95

WEOSALMOR

Prepared wth crab and mushroom duretle. centre cut salmon
‘Wrapped in putt pastry and baked Served with a tarragon bevre
SMOKED blanc $16.95
Thunly siiceg smoked salmon flied wll an avocado mousse. Orepated wth WILD SALMON PM CAPE VINE LEAVES
Tesh Dorseradish. Tro Pepe and cream Served aut tadiecheo and endive leftuce Wild salmon wrapped in grape leaves chas-grilled over alderagad and senvtd
$6.50 atthtsatnks $15.95
MINIT GARYLAX —_- FARM RAISED SALMON
Salmon marinated in tesn mint terion zest, cracked Leper and se3 salt Served with
tomon ted onioe ang gill mayonnase $6.55
SALMOM RAVIOU
Fresh pasta tited ath saimon lattagon and cota cheese Arcompared fy 2 ‘ev’ and QewurArartonet WLAN
eam sauce $6.50 . Salmon mannated with sait, fresh osll, ang Jamarcar sugar barbecued over green aiderwood and served
U0 OF SALMON SALAD ait a qapaya lime saisa $15.95
Fresh tar: raced ang fresh alk satmon poached and chilled Served enth 2 wasabi
and caper mayonnaise Garnished auth salmon caviar $6.95.

Manngted tarsi, ted amon,

Cracked pepper. parsley and lemon
Garnisned win 14 grain meiba toast.
radicctn, steed onion and capers 35.95
SALMON FAITTERS

Diced sairncn with sweet fed and qreen peppers Deep tried
10.4 gotden brown, served aith 3 cam fattare Sauce $5.50.
SALMON WITH AVOCADO MOUSSE

‘STYLE
Marncated with sait and turmerd, alder wood geile’ ang served ain tamarnachuney $15.75

atm of wid salmon poaches in a delicate broth, served att a Gil) compound butter $14.95
SALON

DUO OF SALMON ~

Wold and lam raised Salmon grilled and accompamed ay a mid pineappte
BISQUE — cilantro salsa $16.95

Finished ath brandy and cream $3.95 PAM FRIED WELD

Salmo sauteed ailh tresh tru and setved ann 2
White Zintandel sauce $1.75

APPETIZER - DESSERTS
SMOKED SALMON CHEESECANE
A combination of cream cheese smoked satmon
ofiost and a crust of parmesan cheese and tead crumps $4.50
SMOKED SALMOM AND AVOCADO ICE CREAR
Go on, try t! $3.75
SALMOM AND WATERMELON SORBET
Yealetrelon sorbet garnished
wait smaed saimon
$2.50

Fill out a Salmon House “Salute to salmon” survey and win a fishing trip for two to Ucluelet, BC.!

SGLMON 2229 FOLKESTONE WAY

SE WEST VAN

(21st St. exit off Upper Levels Hwy.)
ON THE HILL FOR RESERVATIONS CALL: 926-3212