pink peppercorn
seafood restaurant vancouver

OUR MENU

FIRST COURSE

MANILA CLAM CHOWDER

OUR DAILY SOUP

LOBSTER BISQUE
garnish with baby shrimp

SEASONAL GREEN SALAD
tossed in orange vinaigrette & blue cheese crumble

CAESAR SALAD
served with bread sticks

PANKO CRUST PAN GOAT CHEESE SALAD
with scallion, Dijon & balsamic dressing

WARM SPINACH, PRAWN &PAPAYA SALAD
with cilantro, chili garlic dressing

CALAMARI
served with tzatziki

TRIO OF TARTARE
Ahi tuna, salmon & scallops with soy wasabi sauce

TIGER PRAWN OR BABY SHRIMP COCKTAIL
served with cocktail sauce

SAN FRANCISCO STYLE MUSSELS
leek, concasse & basil, cracked black pepper in a white wine garlic sauce

SEAFOOD PLATTER
served with oysters, mussels, prawns, scallops, candied salmon, crab claws, baby shrimp & crispy vegetables

CRAB & SALMON CAKE
served with frisée & Asian style tamering sauce

MAIN COURSE

CHEF’S CREATION
each day the Chef creates an extraordinary dish, utilizing the freshest available in the market.

SALMON WELLINGTON
a pink peppercorn style – local salmon, fresh baby shrimp & mushroom duxelle baked in a golden puff pastry, Pinot Noir Sauce

FRESH NOVA SCOTIA LOBSTER
steamed to order & served with drawn butter

SMOKED ALASKAN BLACK COD
served with country mashed potatoes, market vegetables & a lemon butter sauce

WEST COAST BOUILLABAISSE
a selection of fresh fish, shellfish & julienne vegetables, simmered in a tomato saffron & fennel broth

CEDAR PLANK WILD BC SALMON
served with country mashed potatoes, market vegetables with a mango tomato chutney

BLACKENED LOUISIANA STYLE CATFISH
Yukon gold mashed potatoes, market vegetables & mango salsa

AHI TUNA “PEPPER CRUST”
accompanied with fresh herbs & lemon pepper risotto & a lemon butter sauce

GRILLED FREE RANGE CHICKEN BREAST
accompanied with Yukon gold mashed potatoes, market vegetables & sage jus

SAUTEED SCALLOPS & PRAWNS
served with basmati rice, market vegetables, garlic, white wine & herb butter sauce

10 OZ NEW YORK STEAK
served with mashed potatoes, market vegetables & peppercorn sauce

ROASTED RACK OF LAMB
served with country mashed potatoes, market vegetables, rosemary demi

AGED ALBERTA BEEF TENDERLOIN
served with Yukon gold mashed potatoes, market vegetables & thyme jus

PACIFIC RIM SEAFOOD PASTA “LINGUINE”
medley of fish with prawns, scallops, mussels & clams in a tomato sauce

DESSERTS

NEW YORK CHEESECAKE
Served with raspberry coulis & fresh fruit garnish

GANACHE DECADENCE
Served with strawberry coulis & fresh fruit garnish

VANILLA CRÈME BRÛLÉE
Served with fresh fruit garnish

TIRAMISU
Served with amaretto crème anglaise

ROASTED PECAN PIE
Served with whipped cream & fresh fruit garnish

WHITE CHOCOLATE MOUSSE CAKE
Served with raspberry coulis & fresh fruit garnish

DAILY ICE CREAM
Vanilla or Chocolate
Served with fresh fruit garnish

RAINBOW SORBET
Served with a fresh fruit garnish