July 26, 2010
La Rua Restaurante ~ Main Course
Wild B.C. Salmon- $26
- Preserved lemon, fennel seed horseradish crust, dill butter sauce & roasted Pemberton potatoes
- B.C. Sablefish
- $32
- Ginger & soy marinated fillet, soba noodles, Shimeji mushrooms & dashi broth
- West Coast Bouillabaisse
- $30
- Crab legs, shellfish & fresh seafood, tomato fennel saffron broth with espellette pepper rouille
- B.C. Halibut
- $28
- Pan seared medallions, pumpkin seed, leek and dill crust, lemon risotto and chive beurre blanc
- B.C. Duck Breast
- $29
- Scallion risotto, brandy quince glaze, fresh orange & green beans
- Heritage Beef Short Ribs
- $30
- Braised with red wine, aromatics & herbs, baked beans, broccolini, shaved reggiano
- Duo of Lamb
- $32
- Roasted half rack and braised shank with mint gnocchi and marsala peppercorn jus
- Pappardelle Pasta
- $23
- Egg noodles, beef tenderloin, oven dried tomatoes, roasted garlic & shallots, tossed in a herb veal jus
- B.C. Venison
- $39
- Grilled Sidney Island venison, potato pave, raspberry juniper sauce
- Filet Mignon
- $37
- Grilled 6 oz AAA Alberta beef tenderloin, Shiraz sauce, Anna potato & sauteed onions
- Pork Rack
- $30
- Roasted double chop, garlic mash, nappa cabbage, maple and honey glaze
- Ocean Wise
- Recommended by the Vancouver Aquarium as an ocean-friendly seafood choice.