BC Spot Prawns on High Alert

With the warming weather comes the new season of seafood – at Provence, that means the return of fresh BC spot prawns. As in previous years, the BC spot prawn harvest is closely monitored and starts and ends suddenly. Be sure to pay attention to our newsletters (signup here) to make sure you don’t miss out on this mouthwatering menu.

We have a couple of new dishes this year that everyone is excited about. Start your meal off with the cool and refreshing Cucumber Gazpacho ($15) with poached BC spot prawns, watercress and a cucumber lime relish. Alternatively, you could stick with the Yellow Campari Tomato Salad ($15) with grilled BC spot prawns, which was on the menu last season, but has had some updates to keep it fresh and exciting.

Since you can never have enough BC spot prawns you should be more than ready to move on to the main course where you will be able to choose from three different BC spot prawn dishes. New this season is the BC Spot Prawn Poêle ($45) (which is essentially fresh juicy prawns that have been poached in brown butter) served with shaved rainbow carrots and bamboo rice – all this is topped with crispy BC spot prawn heads. Don’t be frightened by the prawn heads, they’re a delicacy in Japan, and we’re sure you’ll enjoy them too. Not only does the spring bring BC spot Prawns, it also brings local halibut. We’ve paired these two great items to create an exquisite duo – Halibut and BC Spot Prawns ($45) served with snow pea sprouts, potato fondant, and a light bisque. But, probably our most popular BC spot prawn dish is the BC Spot Prawn Duo ($45) consisting of both grilled and Provençal style prawns with tagliatelle and zucchini ribbons tossed in olive oil. You can’t go wrong no matter which choice you make.

Don’t forget that this year’s Spot Prawn Festival is on May 13 at Granville Island, just a short ferry ride from us. Visit www.spotprawnfestival.com for all the details on the event.

Fishy Fun with Poisson d’Avril

Once again, it’s time for fishy fun with Poisson d’Avril at Provence Marinaside. Get your sea-legs, and join us for a special 3 course menu dedicated to the bounty of the ocean. Between the chef’s heritage in Marseille, and our location here on the west coast, Chef Jean-Francis feels it is his duty to offer you the best of the sea. This year’s 3-course menu ($57) comes with two optional wine pairings for you to choose from; Stay local with our Canadian wine pairing priced at $30 or venture to the Old World with our pairing priced at $35. These are also available in petite sizes at $18 or $20 respectively for those who prefer a smaller portion.

SMOKED PACIFIC COD BRANDADE

Begin your ocean voyage with the fresh tangy taste of Seabream Carpaccio with lemon Dijon vinaigrette paired with either McWatters White Meritage (BC) or our new Gruner Smaragd from Domane Wachau (AUT). If our Carpaccio doesn’t do it for you, reel in the Smoked Pacific Cod Brandade with mixed greens, or the Rustique Soupe de la Mer – a chowder like soup filled with a bounty of flavours from the sea.

NIÇOISE SALAD PROVENÇAL

From BC’s own Lois Lake Steelhead to the whole Mediterranean Fish we have something that is sure to appeal to everyone. Making its yearly return for the summer season is the crowd favourite Nicoise Salad Provençal with local albacore tuna which matches excellently with either Moon Curser’s Arneis (BC) or Favorita from Fratelli Alessandria (ITA).

Once you’ve finished with your fishing trip, delight yourself with a dip in our regular dessert menu. And of course, just like last year you will have an opportunity to go fishing in our special fishbowl filled with special prizes from the absurd to the extravagant.

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La Table En Provence

In celebration of our 15th anniversary, Chef JF dug into the past and found some treasures from his mother’s book case. He found inspiration in La Table En Provence, a book from 1946 held together by only a string and memories of Mamie Suzanne. Together Chef JF and Chef Sheldon have chosen some of their favourite dishes to bring to life and share with you this March.

CUISSE DE GRENOUILLE A LA PROVENÇALE (Frog Legs Provençal)

With two options for both appetizer and entrée and a choice from our regular menu for dessert, this menu is sure to please everyone. Start with either La Soupe A L’ail, a traditional garlic soup with a surprisingly light and spicy flavor. Traditionally served with a poached egg, JF has chosen to use a quail’s egg for its richer flavour. Don’t worry, despite the name, the garlic flavor is not so strong that you won’t be able to give your date a good-night kiss later.

While relatively common in France, frog’s legs are still a little unusual here in Vancouver. Perhaps once you’ve tried them, you will understand why JF’s mother used to take him to another town over an hour away just so the young chef could have his fill of the light tender meat that practically falls off the bone.

LAPIN EN GIBELOTTES (Rabbit Fricassée)

For your entrée you can choose to explore either the French countryside with the Lapin en Gibolettes (Rabbit Fricasée) or the seaside boardwalks with the Dorade a la Tomate (Baked Seabream).

If your choice is to venture in-land with the rabbit, you will be treated to a the smoky and earthy flavours of bacon and mushrooms which will complement the mild gaminess of the rabbit marinated in cognac, olive oil and thyme.

DORADE A LA TOMATE (Baked Seabream)

If you prefer to stay close to the shore, you can enjoy the light, bright flavours of seabream baked with lemon, white wine and fennel. This dish is very much in the style that Mamie Suzanne would have served in her restaurant, and in fact was served here at Provence when she came to visit as a guest chef in the early days.

Whichever direction you choose to explore, we hope you enjoy the journey and come back to visit regularly. Please tell us about your experience in the comments section below.

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Valentine’s Day

Join us February 14th, this Valentine’s day, and indulge in a 6 course menu ($90/person) designed for lovers by Chef Jean-Francis. Choose one of our 2 wine pairings created by Wine Director Josh Carlson to compliment the menu and enhance your dining experience. Our BC Wine Pairing ($45/person) takes advantage of the many offerings from the Okanagan Valley that we are privileged to have nearby Vancouver. For those who prefer something a little more old-world, try our French Pairing ($70/person) and travel the French country-side beginning with the crisp flavours of Champagne and finishing with the sweetness of Sauternes from Bordeaux.

Begin your culinary journey with an Amuse Bouche created specifically to whet your appetite as you await seared scallops with fresh oysters to share. Once you have finished your scallops and oysters, you will indulge in the rich earthy flavours of an open ravioli filled with wild mushrooms, celery root, and ricotta cheese topped with shaved truffles.

After the decadence of truffles and ricotta cheese, it’s time to cleanse your palate with a sorbet topped with prosecco before moving on to your main course. Choose either Seared Sable Fish with Shelled Local Dungeness Crab or AAA Beef Tenderloin with shelled Atlantic Lobster.

Once you’ve finished your main course, you’ll move on to a Raspberry Tiramisu served with house made macarons, and chocolates from the famed Thomas Haas all served on a platter to share with your special someone.

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Dine Out Vancouver Festival 2017

Get ready for Dine Out Vancouver, Vancouver’s largest food and drink festival! Join us at Provence Marinaside January 20th to February 5th. Enjoy our amazing 3-course dinner menu ($40) created by Chef Jean-Francis. Select one of three tantalizing appetizers and your choice of five of our favourite entrées followed by dessert from our menu. Our menu is perfectly matched with a stellar BC wine pairing ($25) selected by Wine Director Josh Carlson.

Click here to view the lunch menu

Click here to view the dinner menu

Chef’s Top Ten Week Ten

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Nine

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Eight

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Seven

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Six

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff