A32 May 24, 2013 The Richmond News
CELEBRATE B.C. MENU We are proud to announce that every meat, cheese, fish and shellfish on this menu has been sourced from 100% B.C. operated farms and fisheries. Also guaranteed is all seafood being 100% sustainable and Ocean wise compliant. We are committed in supporting our local economy and believe in making wise, informed decisions when purchasing our products. We also believe this menu succeeds in showcasing the wonderful diversity of indigenous foods which our province has to offer.
APPETIZER Steamed Mussels Salt Spring Island White wine, tomato, garlic confit Wine Pairing: Mt Boucherie Pinot Gris Pan Fried Oysters Fanny Bay Wine Pairing: Kettle Valley Chardonnay Dungeness Crab Cakes Pacific Northwest Roasted red pepper & chipotle aioli Wine Pairing: St Hubertus Riesling 2ND COURSE Roast beat and goat cheese salad Fraser Valley/Salt Spring Island Wine pairing: Quails Gate Chenin Blanc New England clam chowder Pacific Northwest Wine pairing: Red Rooster Chardonnay. ENTRÉE Halibut Haida Gwaii Grilled, roasted artichoke and cherry tomatoes Wine Pairing: Burrowing Owl Pinot Gris Rainbow Trout Mission Pan roasted, caper Dijon brown butter Wine Pairing: Blue Mountain Pinot Noir AAA Filet Mignon North Thompson Wild mushroom brandy peppercorn Wine Pairing: Orofino Syrah
35
Celebrating
Years
of fine dining
Reservations: 604.271.5252 3951 Moncton Street
Book online at www.stevestonseafoodhouse.com or call 604-271-5252.
Albacore Tuna Pacific Northwest Seared rare, sesame oil marinade, wasabi aioli Wine Pairing: Wild Goose Mystic River Pinot Blanc DESSERT Deep dish apple pie with vanilla bean ice cream Wine Pairing: Arrowleaf late harvest Vidal Bailey’s and Kahlua chocolate Mousse Wine pairing: Elephant Island Framboise dessert wine
$38 With wine accompaniment add $24 The Luxury is on the Plate