The Japanese, French and Italians Can All Get Along!!!
At 22nd and Marine Drive in West Vancouver, there are three great restaurants. Each one excellent in it’s own right. Not competing but complementing each other. Zen Japanese Restaurant pioneered this block in 1992, followed by La Régalade French Bistro in 2002. Mangia E Bevi Ristorante arrived on the scene in 2007. At all three, you will, more often than not, be greeted at the door by one of the owners. It’s a unique block on the North Shore.
Working together as Block 22 Restaurants, we will be conducting events as a group. Our first Block 22 event will be our Fall Harvest for Harvest Project. For the month of September, each restaurant will feature a 3-course menu for $35. For each one of these specials menus sold, the restaurants will donate $5 to Harvest Project in North Vancouver.
Harvest Project has been helping families and individuals in difficult situations on the North Shore since 1993.
Their motto is: “Extending a hand up, not a hand out”
What: Fall Harvest For Harvest Project
When: September 1 – 30, 2010
Where: Block 22 Restaurants – 22nd Street & Marine Drive, West Vancouver
Who: La Régalade French Bistro
Mangia E Bevi Ristorante
Zen Japanese Restaurant
What: Special 3-Course Menu featured at each restaurant for $35.
For each of these dinners sold the restaurants will donate $5 to Harvest Project.
Contact Information:
La Régalade French Bistro – Brigitte Raye
#103 – 2232 Marine Dr, West Vancouver, BC V7V 1L6
604 921-2228
laregaladebistro@hotmail.com
www.laregalade.com
Mangia E Bevi Ristorante – Doug Grisdale
2222 Marine Dr, West Vancouver, BC V7V 1L6
604 922-8333
info@mangiaebevi.ca
www.mangiaebevi.ca
Zen Japanese Restaurant – Jun Park
#101-2232 Marine Dr, West Vancouver, BC V7V 1L6
604 925-0667
Harvest Project – Wendy Hiebert
201 Bewicke Avenue, North Vancouver, BC V7M 3M7
604 983-9488
Harvest Project Profile
Since 1993, Harvest Project has been helping North Shore residents who are experiencing challenging life circumstances, through channeling the resources of the community to provide physical, emotional and spiritual support that empowers people to take positive steps forward in their lives. We provide one-on-one coaching and emotional support, free food and clothing, and referrals to other resources in the community.
Our client base is composed of single parents, recent immigrants, seniors, those experiencing temporary job loss, physical disabilities, mental health and addictions issues.
In everything that we do, we strive to “extend a hand up, not a hand out”. We hold our clients capable and believe that doing otherwise would be a disservice to our clients and our community.
We have 150 volunteers who come in on a weekly basis and contribute over 20,000 hours of service each year.
Harvest Project is located at 201 Bewicke Avenue in North Vancouver and is open five days a week (Tuesday to Friday, 10am to 4pm and Saturday, 10am to 2pm).
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 To Harvest Project
Insalata Di Pomodori E Prosciutto
Roma Tomatoes, Prosciutto and Fresh Mozzarella with Balsamic Reduction
Or
Minestrone Genovese
Classic Minestrone Soup
Or
Fagottino Di Fichi
Prosciutto Wrapped Fresh Figs, Stuffed with Blue Cheese and Baked in Phyllo
Osso Buco Di Parma
Braised Pork Osso Buco With Fennel, Leeks and White Wine-Tomato Sauce
Or
Guanciale Di Rombo Al Fresco
Fresh Halibut Cheeks Pan-Seared With Fresh Herbs, Lemon and Olive Oil
Or
Tagliolini Alla Retina
Tagliolini with Prawns, Asparagus, Fennel And Fresh Tomato Sauce
Crostata Di Pere
Warm Pear Tart Served With Vanilla Gelato
Or
Sorbetto
A Selection of Sorbets
“Extending A Hand Up, Not A Hand Out”
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 To Harvest Project
FISH SOUP WITH ROUILLE AND CHEESE
OR
HOME MADE PATE WITH CONDIMENTS
OR
SAUTED CALAMARI WITH LEMON, TOMATO AND OLIVES
PORK LOIN ON LENTILS, EGGPLANT CAVIAR
OR
CHICKEN FRICASSEE, FENNEL, CUMIN AND LEMON CONFIT
OR
BRAISED LAMB SHANK WITH SPICES
TARTE TATIN
OR
FLOATING ISLAND
OR
CRÈME CARAMEL
“Extending A Hand Up, Not A Hand Out”
Fall Harvest For Harvest Project
Three Course Dinner – $35
For Each Of These Dinners We Sell,
We Will Donate $5 to Harvest Project
1st and 2nd COURSES (Select Any Two )
SEAFOOD CEVICHE
orange yuzu marinated tender morsels of baja scallops, bc spot prawns,
cucumbers and oranges, served with taro root chips
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CRUNCHY DUO: a surf and turf combo
CRUNCHY BEEF and CRUNCHY SALMON
panko encrusted stuffed tender rib eye beef with a tangy sauce
and crispy egg crêpe stuffed with seasoned sockeye salmon, tomato curry ponzu
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PRAWN 3 WAYS: a selection of our 3 most popular creations
SEAFOOD BUTTER YAKI
teppan grilled prawns and scallops with lemon butter sauce
TAILS UP!
lightly fried marinated Japanese kisu fish stuffed with sweet prawn pâté
jumping into a pool of Japanese saikyo miso sauce
POPCORN SHRIMP ROLL
seaweed speckled popcorn shrimp with organic spring greens, marinated
vegetables rolled in a soy crêpe with sweet soy drizzle
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JUMBO EBI COCKTAIL
4 pieces of jumbo breaded prawns served with tangy tomato pesto dipping sauce
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ALASKAN ROLL
mango california roll topped with avocado and alaskan wild sockeye salmon
3rd COURSE (Select One)
SIGNATURE SUSHI
a selection of our original rolls and nigiri sushi
CHEF’S SELECTION SASHIMI
premium cuts of the freshest fish of the day
QUALICUM BAY SCALLOP MOTOYAKI
qualicum bay scallop, sauteed vegetables with creamy sauce baked in the shell
with citrus organic salad
“Extending A Hand Up, Not A Hand
