BISHOP'S DINNER MENU
Reservations
To Begin
Today's Soup 8.00Baby organic greens with blackberry vinaigrette
garnished with toasted hazelnuts and parmesan crisps 8.00
Goat cheese, roasted sweet pepper, and eggplant terrine
with pea sprouts and basil pesto 9.00
B.C. Manila clams steamed in dry vermouth
with roast garlic, leeks, and thyme 10.00
Cornmeal crusted beach oysters
with roasted peppers, leeks, and grainy mustard mousseline 10.00
Alder smoked salmon with crisp potato,
crème frâiche, and caviar 11.00
Asian tuna tartare on a scallion pancake
with fresh watercress, and pickled ginger vinaigrette 12.00
Entrées
Grilled calves' liver with garlic mashed potatoes
caramelized onion jus, and crisp pancetta 26.00
Pan-seared scallops topped with a crisp potato pancake
in a lemon grass, chive and lobster sauce 27.00
Grilled spot prawns with pumpkin and sweet corn risotto
vanilla and thyme reduction 28.00
Braised veal shank with sage and roast garlic gnocchi,
simmered in a rosemary madeira jus 28.00
Steamed smoked black cod with a truffle brandade cake
sautéed greens, and herb horseradish sabayon 29.00
A pair of deboned quail stuffed with spinach and roasted shallots,
with sweet potato celeriac purée, beet chips, and sun-dried cherry jus 30.00
Grilled loin of lamb with potato strudel
caramelized root vegetables, and balsamic mint reduction 32.00
Daily Specials / Ask Server
EXECUTIVE CHEF: DENNIS GREEN
We respectfully request that you refrain from smoking in consideration of other guests.
Please call-forward all cellular calls to our number: 738-2025
Availability | Recipe | What's New| Cookbook | Content |
For further information contact:
E-MailAttention: John Bishop - inquire@bishops.net
Bishop's Restaurant
Attention : John Bishop
2183 West Fourth Avenue
Vancouver, British Columbia, Canada, V6K 1N7
Phone / Fax
(604) 738-2025 Phone
(604) 738-4622 Fax
Internet
http://www.bishops.net