Blustery, Wet and Wintery Conditions Call for Comforting, Seasonal and Satisfying Meals – Introducing YEW’s New Dinner Menu
Executive Chef Ned Bell and Restaurant Chef Sean Murray are pleased to launch YEW’s Late Fall Menu. Featuring bigger, bolder flavours, seasonal ingredients and heartier cooking techniques – think braised, caramelized, pan-seared and roasted – the new menu is the perfect antidote to Vancouver’s fickle fall weather.
As YEW rounds the corner of our first full year as a successful, sustainable seafood concept, the culinary team is proud of the ongoing evolution of the menu with the seasons. The new menu features top quality sustainably farmed seafood options like Rainbow Trout, Icy Waters Arctic Char, Hand-line Caught Ling Cod and Sablefish. We are excited to introduce YEW Simple Fish where the fish of your choice can always be prepared your way – simply grilled or roasted with olive oil, sea salt, lemon and fresh herbs.
Also new and absolutely unmissable is our “Two-Pound Lobster” – delicious, decadent and still sustainable. Crispy Oysters, Shrimp & Duck Gnocchi, Organic Ocean Shrimp Chowder and Octopus “2 Ways” are a few of our new innovative starters. Short Rib & Lobster ‘Shepherd’s Pie’, Seared Duck Breast, Pecan Crusted Arctic Char and Scallops with ‘XO’ Sauce are included in the lineup of appetite-piquing entrees.
Paired with hearty winter vegetables and an abundance of local shellfish – Salt Spring Island Mussels, Pacific Oysters, Qualicum Bay Scallops – guests are sure to warm up to the season ahead. Finish with a classic – individual Vista Doro Apple Pie with Farmhouse Cheddar Cheese Ice Cream.
