— Sunday, Miay 4, 1997 — North Shore News

Join Us fr Ga
STE OF FRENCH CUSINE

les Chichen Breast $4 * Roast Ducktin ae | $1845
* Veal Tenderloin $18.5 « ark Steak $17
* Sauteed Sweetbreads $17.95 © Beet Tenderloin $19 495
* Rack of Lamb $14.95 © Breast of Pheasant $1045
* Pacific Filet of Sole “Amandine” $14.95
* B.C, Dungeness Crat Habaisse $27.95
¢ Fresh B.C. Solmon $17 Pacific Prawns
“Nicaise” $18.95 * Penne Catalanne $12.95

{ Mother's Day A

o~
Open for Brunch / Lunch |

4
from 10:30 i
Fay

Open for Dinner Fat
from 5:00pm aX

Please make your reservations early a
. /¢losed Monday, May 12th Y res

Enjoy the view ¢ tunch & Dinner « Vion. thru sal.

Delout Gack fod in a cuthonti
friendly almosphene

Cg 7 de 4 week fot

Call 995-9853

"BEST THAI FOOD IN TOWN"

North Shore News Readers Chaice '96 Awards

@ beqularprieg- and
i yourehoice tor qaly, St

nis special cannot te used in Conjundtion wilh
gn (es May 8 9?

(widhin ree mire Deliv

987-2009 or 987-2728
Waterfront » Lonsdale Quay
83-157 Chadwick Crt.,
North Vancouver
Next to Seabus terminal above McDonalds

ORREE PARKING 6PMS24AM SAT &i SUN 11AM-MIDNIGHT. ;

DECANTING TIPS
¢ Always use a decanter that has been
washed in mild detergent, thoroughly
rinsed with hot water several times to
remove any trace of soap and air-dried in a
rack above a cleau s
* Wash the neck and lip of the bop
a clean damp clezh to remove ai
© Remove the cork patiently.” 3
. our the the decanter at a slight

15

2 orders of 2 pc. cod & chips or...
2 orders of 1 pc. halibut & chips

* Valid every day « includes co'esiaw
EAT IN OR TAKE OUT

» ALL YOU.CAN EAT
-Fish & Ghips

Pollock Fish + Limited ‘ire offer + No sharing

“OPEN 7 DAYS A WEEK Expires May 30197
Closed Easter Sunda y

to decant...

TRECANTING wine, the simple
act of pouring it from the bottle
into a carafe before serving, can
still start a foaming argument
between scientists and wine lovers
at the drop of a cork.

The widespread use of filtration in
modern wine-making and the interna-
tional demand for forward, user-friend-
ly wines meant to be consumed young,
have largely eliminated sediment as a
reason for decanting all but vintage
port and ancient Bordeaux. The best
reason for cdlecanting is purely aesthetic.

The most modest red wine in an
inexpeasive glass carafe adds a grace
note to an informal table. Leave the
bottle on a sideboard to satisfy the
curiosity of those guests who inexplica-
bly want to know what thcy’re drinking
even when somebody else is pouring.

You will also find that exposure to
the air perceptibly changes the character
of the wine, often after only a few min-
utes — and this is where the arguments
really start.

The strai ight-from-the-bottle bunch
are right about one thing: air is ulti-
mately the enemy of wine. It stales it,
sours it and turns it to vinegar in short
order. In the case of delicate and near
decrepit wines, like very old Bordeaux,
fabored “breathing” can turn into a
death-rattle — whatever bouquet and
fruit remains quickly dissipates and,

: having thrown cut the baby, you sit
down to drink the bathwater.

. The only reason for decanting old,

is pleased to announce that
Francesco - Formerly of Verdicchio is now serving
Italian cuisine in the evening
Tuesday io Saturday
5:30 - 10:00 pm
Great Foud, Moderately Priced
922-8887
2409 Marine Drive, West Vancouver