Spring menu tasting at Dockside Restaurant & Brewery inside the Granville Island Hotel on Granville Island on March 11, 2014.
Dockside is launching new à la carte and group dining menus just in time for spring and sunny weather. Executive Chef Simon James McNeil has developed a series of new, locally sourced dishes and entrées in house.
Immediately appealing, the watermelon cream soda float (with a macaron on top) was delicious, fruity, smooth, and full of flavour.
Bringing summer flavours, the albacore tuna poke (with sesame, soy, ginger, and avocado on chili lime taro chips) was a delightfully simple starter.
I really enjoyed their take on the shaved prime rib beef dip (balsamic onions, arugula, and blue cheese aioli on a garlic toasted baguette) full of filling goodness with jalapeño peppers for good measure.
A mixture of tastes, the seared scallop with quinoa and mango was intriguing in its composition of flavours.
A definite standout was the grilled beef tenderloin served on some rich and creamy macaroni and cheese with its well-cooked, comforting nature.
The albacore tuna togarashi was a straightforwardly satisfying enough canapé with a light touch. Their lemon meringue tart with raspberry was a definite highlight with a delectably sweet taste.
Dockside's upcoming new spring menu hopes to fit nicely in any setting in the sun. It launches April 22nd. Bon appétit.
More | YVArcade / BBQ / Menu / View the Vibe / Pangcouver
Dockside is launching new à la carte and group dining menus just in time for spring and sunny weather. Executive Chef Simon James McNeil has developed a series of new, locally sourced dishes and entrées in house.
Immediately appealing, the watermelon cream soda float (with a macaron on top) was delicious, fruity, smooth, and full of flavour.
Bringing summer flavours, the albacore tuna poke (with sesame, soy, ginger, and avocado on chili lime taro chips) was a delightfully simple starter.
I really enjoyed their take on the shaved prime rib beef dip (balsamic onions, arugula, and blue cheese aioli on a garlic toasted baguette) full of filling goodness with jalapeño peppers for good measure.
A mixture of tastes, the seared scallop with quinoa and mango was intriguing in its composition of flavours.
A definite standout was the grilled beef tenderloin served on some rich and creamy macaroni and cheese with its well-cooked, comforting nature.
The albacore tuna togarashi was a straightforwardly satisfying enough canapé with a light touch. Their lemon meringue tart with raspberry was a definite highlight with a delectably sweet taste.
Dockside's upcoming new spring menu hopes to fit nicely in any setting in the sun. It launches April 22nd. Bon appétit.
More | YVArcade / BBQ / Menu / View the Vibe / Pangcouver
1 reactions:
Great spot for summer! Looking forward to some great summer nights!
Len
www.eaglemountainmaintenance.com
Post a Comment