YEW seafood + bar’s New Fall Menu Launches to Rave Reviews at Four Seasons Hotel Vancouver
YEW seafood + bar’s latest menu refresh is a sincere ode to autumn, featuring seafood dishes that highlight local, seasonal ingredients at Four Seasons Hotel Vancouver. Restaurant Chef Evan Morgan’s new lunch line-up brings warm flavours to the table, with dishes such as wild mushroom soup topped with whipped black pepper crème fraiche; seared scallops with beet agrodolce, shaved cauliflower, mint, crispy rice and pickled shallots; and the YEW steak sandwich, heaped with AAA striploin, gruyère, chimichurri, mushrooms and arugula.
Guests can kick off their dinner with innovative selections including a striking grilled octopus dish, served with butternut squash, crispy garlic and smoked onion aioli; or the scallop ceviche with sweet potato and orange makes a perfectly shareable starter. For entrées, gnocchi Parisienne and peppercorn sauce accompany seared ling cod; and Chef Morgan’s revamped lobster “thermidor” in a rich brandy cream is a lavish dish that won’t disappoint.
Diners with a sweet tooth should be sure to save room for dessert. Executive Pastry Chef Suraj Karmakar has spiced up his menu with delightful seasonal sweets such as Beyond the Black Forest, an unexpectedly delicate dessert featuring fragrant rosemary crème, sour cherry, chocolate shortbread and raspberry sorbet. Spiced caramel and house-made ice cream accompany the new oven-roasted pear and BC blueberry crumble for a nostalgic twist on a classic home-baked favourite. Also, those still seeking a taste of summer will appreciate “Fall-en” Stone. Quickly becoming a social media star, this stunning dessert blends banana mousse, makrut lime cream and kalamansi marmalade for a tasty, tropical treat.
Click here to view the new fall menus, or call 640 692 4939 to book a reservation today.