Wednesday, July 03, 2013

Mosaic Grille @ the Hyatt

July 3, 2013

A la minute smoked Skuna Bay salmon with maple matured sherry bourbon oak vinegar and avocado terrine - 3

Pan fried 8oz sous vide Australian lamb with grilled foraged ramps, La Risena Carnaroli risotto and port wine demi - 3

Seared ocean wise baja scallops with stinging nettles and antebellum grits - 2+

J's comment > scallops cooked perfectly, but flavour a tad lacking. The grits weren't as well done as the ones on Mar 6.

Spring Creek Beef Carpaccio: Castillo de canena smoked olive oil, 64 degree capella farms egg yolk - 2+

Biscuits & butter - 3

Banana Split: Caramelized banana, vanilla ice cream, almond brittle, chocolate sauce - 2+

Old Fasion Manhattan: Woodford reserve bourbon, cranberry juice, agave nectar, angostura bitters - 2+


Mosaic Bar & Grille on Urbanspoon

Extra Note
The new summer menu is coming out on July 5! The smoked salmon will stay on the menu, but in a 'different form'. I really hope the pea soup is coming back!

Previous Posts
May 16, 2013

Mar 28, 2013
Mar 7, 2013
Jan 22, 2013
July 24, 2012

Mosaic Grille website

Labels: burrard, casual, downtown, hotel, western

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