Sequoia Company of Restaurants

The Sandbar Fresh Sheet!

sequoiarestaurants — Thu, 19 Feb 2009 21:11:37 +0000

The menu is chock-full of freshly landed local catch:
Wild salmon, Dungeness crab, prawns, clams and mussels.

The Sandbar Fresh Sheet

Check out our website for details.

New Sunday Night Prime Rib Dinner Special at the Sequoia Company of Restaurants!

sequoiarestaurants — Thu, 19 Feb 2009 00:52:05 +0000

Visit our website for details!

New Sunday Night Prime Rib Dinner Special at the Sequoia Company of Restaurants!

Sunset Dinner Menu available at Seasons

sequoiarestaurants — Thu, 19 Feb 2009 00:48:40 +0000

Visit our website for details!

Sunset Dinner Menu at Seasons

Valentine’s Day is just around the corner!

sequoiarestaurants — Thu, 22 Jan 2009 00:20:43 +0000

Valentine’s Day is just around the corner!

Check out our menus:

Seasons Restaurant announces Private Media Dining Room

sequoiarestaurants — Mon, 19 Jan 2009 20:36:10 +0000

Seasons in the Park Restaurant announces the opening of their Private Media Dining Room, The Summit Room. With custom designed seating, lighting and wall treatments, this lovely room will seat up to 60 guests. This fully appointed presentation centre comes complete with speakers and in-house audio visual equipment.“We are very excited to offer this meeting space for local and international business gatherings that appreciate the added flair of exceptional food and service in an outstanding venue,” said General Manager, Sue Carlile.

With a menu built around Executive Chef Buddy Wolfe’s signature dishes, such as Miso Soy Marinated Black Cod, the menu highlights West Coast and Pacific Rim influences and delivers clean, fresh and simple dishes that will please the most discriminating palate.

Appetizers and desserts stand on their own and are great for pairing, and the wine list showcases some fabulous new estate wines. Seasons also offers a private cellar list with some outstanding values. The bar has a selection of approachable wines by the glass, classic cocktails and martinis.
In addition to the Summit Room, Seasons offers several private venues which can accommodate larger groups, each with spectacular views of the Vancouver city skyline.

Centrally located, Seasons in the Park offers unique meeting and dining facilities suitable for all types of business and social functions. Valet parking, personalized menus and seating arrangements, and a professional event planning team guarantee that each function is a success from start to finish.
Seasons in the Park Restaurant is open seven days a week for lunch and dinner and serves brunch on the weekends.

Live music at Cardero’s and the Sandbar!

sequoiarestaurants — Mon, 19 Jan 2009 20:34:41 +0000

At Cardero’s, 9 p.m. to midnight, singer/songwriter Jim Foster plays guitar Monday through Wednesday, and singer/songwriter Jeff Gibbons plays guitar Thursday and Sunday.

At The Sandbar, Kelly Crow plays the Kawai baby grand piano Sunday through Thursday from 7.30-10.30 p.m.

“Dine In” at Cardero’s!

sequoiarestaurants — Thu, 15 Jan 2009 21:47:15 +0000

Dine in Menu

$28

To Start:

Clam Chowder

tomato based, rum, vegetables
Suggested pairing: Mission Hill 5 Vineyards Chardonnay, BC

BC Albacore Tuna

sesame crusted, seared rare, Hawaiian seaweed salad
Suggested pairing: Red Rooster Riesling, BC

Entrées:

Lamb Shank

braised in rosemary red wine jus
Suggested pairing: Mission Hill 5 Vineyards Cabernet/Merlot, BC

Single Cut Pork Chop

wild pepper crusted, apricot star anise demi glace
Suggested pairing: Cedar Creek Merlot, BC
Or Tinhorn Creek Gewurztraminer, BC

Proscuitto Wrapped Lingcod

Kaffir lime Beurre blanc
Suggested pairing: Arrowleaf Pinot Noir, BC
Or Mission Hill 5 Vineyards Chardonnay, BC

Dessert:

Torta Milano

mascarpone, chocolate mousse, raspberry
Suggested pairing: Paradise Ranch, Late Harvest

January 14 to February 1
Excludes Alcohol, Gratuity & Taxes

Dine Out Vancouver is Beginning!

sequoiarestaurants — Mon, 12 Jan 2009 00:18:04 +0000

Dine Out Vancouver runs January 14 – February 1!

Please click below for our Dine Out menus.

Executive Chef Buddy Wolfe’s Dinner Menu

sequoiarestaurants — Sun, 11 Jan 2009 00:30:59 +0000

DINNER

Grilled Calamari Steak
warm Sicilian caponata, baby arugula $13
Fresh Queen Charlotte Dungeness  Crab & Risotto Cake
pea shoot salad, honey lemon vinaigrette, rémoulade $13
Crispy Coconut Tiger Prawns
sweet chili dipping sauce, radicchio slaw $13
Seasons Famous Stuffed Mushrooms
crab, shrimp, scallions, emmenthal & cream cheeses $11
Steamed Clams & Mussels
Thai red curry lemongrass broth, fresh cilantro $13
Togarashi Crusted Pacific Albacore Tuna
cold edamame salad, soy mustard vinaigrette $12
Tenderloin of Beef Carpaccio
truffled baby peaches, shaved pecorino, micro greens, black truffle aïoli $14
Korean Style Barbecue Ribs
baby spinach & radicchio salad, scallions, toasted sesame seeds $14
Carrot Ginger Soup
cilantro chantilly, chive oil $7

Mixed Seasonal Greens
candied almonds, fresh berries, goat cheese, maple vinaigrette $8
Caesar Salad
parmesan, capers, garlic croutons $10
Warm Baby Spinach & Arugula Salad
chanterelle mushrooms, red wine vinaigrette, toasted walnuts, dried figs, pecorino cheese $12
Herb Grilled Chicken Cobb Salad
chopped romaine, avocado, blue cheese, crispy pancetta, buttermilk dressing $15
Warm Beet Salad
walnut crusted goat cheese, wild baby arugula, chive oil, beet coulis $11

Apple Cinnamon Stuffed Chicken Ballotine
madeira demi-glace, yam fries $23
Grilled 10 oz New York Steak
bourbon green peppercorn demi-glace, blue cheese butter, garlic mashed potatoes $30
Duck 2 Ways
hoisin glazed 5 spice duck breast, leg confit, fig cinnamon demi-glace, shiitake mushroom rostï $28
Grilled Sterling Silver Pork Chop
apricot demi-glace, gremolata, roasted yam purée $26
Peppercorn Crusted Rack of Lamb
star anise infused demi-glace, garlic mashed potatoes $34
Miso Soy Marinated Black Cod
pineapple chive vinaigrette, jasmine rice $26
Crab & Mascarpone Crusted Wild BC Sockeye Salmon
kaffir lime butter sauce, garlic mashed potatoes $26
Pan Seared Digby Scallops
herbes de Provence cream sauce, smoked tomato risotto, truffled pea shoots $26
Colossal Prawn Duo
tequila marinade, cilantro lime yogurt drizzle, bacon scallion mashed potatoes $26
Wild Mushroom Filo Pastry
porcini cream sauce, black truffle oil, morel mushroom risotto $21
Seafood Fettuccine Carbonara
hand made lemon pepper fettuccine, salmon, cod, prawns, scallops $22

Add a Skewer of Grilled Tiger Prawns $6

Executive Chef Buddy Wolfe
January 2009

Seasons in the Park Famous Sunburnt Lemon Tart

sequoiarestaurants — Sat, 10 Jan 2009 23:48:46 +0000

Pastry

1 c. All-purpose flour
2 tbsp. sugar
1/3 c. unsalted butter
1 large egg
1 tsp. grated orange zest
1 tbsp. orange juice

Lemon Filling

3/4 c. sugar, divided
6 large eggs
3/4 c. whipping cream
1/2 c. lemon juice
2 tsp. vanilla
1 tsp. grated lemon zest

Pastry

In food processor, combine flour and sugar.
Cut butter until mixture resembles coarse meal.
In small bowl, combine eggs, orange zest & juice.
Add egg mixture all at once to flour mixture; mix just until dough forms a ball. Cover & and refrigerate dough for 20 minutes.
Press chilled dough in 11-inch flan pan with removable bottom & place pan on baking sheet.
Cover pastry shell with parchment paper & fill with pie weights (dried beans or rice).
Bake at 350 degrees F for about 20 minutes or until center is set. Remove weights & paper.

Lemon Filling

Reserve 1 tbsp. sugar. In bowl whisk together eggs and remaining sugar.
Whisk in cream, lemon juices, vanilla & lemon zest until smooth.
Pour into partially baked pastry shell & bake or 30 minutes, covering edges with foil.
Let cool in pan or wire rack.
Sprinkle reserved sugar over pie.
Cover pastry edges with foil and broil for 2-3 minutes or until sugar is dark brown.

Serve immediately. Makes 8 servings.