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

Chef’s Top Ten Week Five

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

Chef’s Top Ten Week Four

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

Chef’s Top Ten Week Three

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

Chef’s Top Ten Week One

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

Chef’s Top Ten

Each week during this year’s Chef’s Top Ten (September 26 – December 4), the traditional entrée and wine pairing will expand to a full 3-course menu ($45). Each menu will feature an exciting new appetizer created by one of our Sous Chefs (Cory Bildstein, Matt Ward, Florian Helbling, Mohit Kumar and Matt Leyes) in collaboration with Chefs Jean-Francis and Sheldon Maloff, a classic Provence entrée, and your choice of dessert.

Use the arrows to see what our Chef’s have created this season.

Week One: September 26 – October 2

Appetizer by Matt Leyes


ZUCCHINI TARTE
anchovy and sweet pickled shallot dressing on potato roesti, mixed greens with house dressing

SEARED LOIS LAKE STEELHEAD
wilted greens, herbed quinoa cake, salsa verde

DESSERT
choose from our selection

Week Two: October 3 – October 9

Appetizer by Matt Leyes

BRAISED PORK CARPACCIO 
creamy house made ricotta watercress salad, basil oil, pink peppercorn dressing

LOCAL ALBACORE TUNA WITH ESPELETTE
mediterranean salad with gem tomato vinaigrette, roasted chick peas, basil fingerling potatoes

DESSERT

Week Three: October 10 – October 16

Appetizer by Cory Bildstein

SEAFOOD PIPERADE STEAMER
basque style pepper stew with clams, fish, fingerling potatoes

GRILLED LINE CAUGHT HALIBUT
arugula salad, bamboo rice and asparagus smoked tomato vinaigrette

DESSERT
choose from our selection

Week Four: October 17 – October 23

Appetizer by Cory Bildstein
4-prawns-blog

GRILLED LOIS LAKE STEELHEAD SALAD
sun choke puree, mixed greens with tarragon vinaigrette

SAUTÉED WILD PRAWNS PROVENÇAL
garlic, parsley, brandy, butter sauce, marinated tomatoes, seven grain rice, zucchini spaghetti

DESSERT
choose from our selection

Week Five: October 24 – October 30

Appetizer by Matt Ward

BUTTERNUT SQUASH QUINOA CAKES
lime and coconut yoghurt with frissée salad

SEAFOOD LINGUINI
sautéed clams and mussels, grilled fish, prawns, roasted garlic, tomato sauce

DESSERT
choose from our selection

Week Six: October 31 – November 6

Appetizer by Matt WardWild-Mushroom-Ravioli-with-Prawns---top-view

DUCK RILLETTE
sautéed spinach and fingerling potato chips

WILD MUSHROOM RAVIOLI WITH PRAWNS
white wine, butter sauce, garlic, fresh tomato and herbs

DESSERT
choose from our selection

Week Seven: November 7 – November 13

Appetizer by Florian Helbling
bouillabaisse-blog

ROASTED ROOT VEGETABLE TARTE
crème fraiche and fresh herbs

BOUILLABAISSE
west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyère et la rouille

DESSERT
choose from our selection

Week Eight: November 14 – 20 November

Appetizer by Florian Helbling
lamb-social

WILD MUSHROOM BRUSCHETTA
onions, peppers, garlic, tomato, arugula, balsamic reduction, olive oil

OVEN ROASTED RACK OF LAMB
crusted with dijon and fresh herbs, market vegetables

DESSERT
choose from our selection

Week Nine: November 21 – November 27

Appetizer by Mohit Kumar
5-beef-tenderloin-blog

BRAISED CARROT AND CAULIFLOWER SKEWERS
marinated in mustard, cumin and turmeric with parsley aioli

AAA CANADIAN BEEF FILET
oven roasted shiitake and broccolini, smoke mashed potatoes

DESSERT
choose from our selection

Week Ten: November 28 – December

Appetizer by Mohit Kumar
whole-fish-blog

BABY SHRIMP THERMIDOR
chickpea and potato cake with semolina crisps

WHOLE SEA BREAM
sautéed vegetables, seven grain rice, artichoke and black olive vinaigrette

DESSERT
choose from our selection


The entrée and dessert items are on our regular menus. Please note that our seasonal menu change happens during the Chef’s Top Ten promotion, as a result, some dishes may vary from the what is posted here.

7th Annual Tomato Fest

Join us between 2nd–31st August for our 7th Annual Tomato Fest. Take advantage of our exclusive 3-course menu ($55) and optional wine-pairings ($22) that highlight fresh, in-season and locally-grown heirloom tomatoes. Enjoy their sweet, juicy flavours loaded with nutritious vitamins that will enrich your summer days.

For your appetizer, choose between the Heirloom Tomato Gazpacho, Tomato & Nectarine Salad or the Virgin Tomato Tarte. Chef Jean-Francis  recommends a lighter start with the Virgin Tomato Tarte, as the bright heirloom tomatoes lightly dressed with olive purée and fresh oregano awakens your palate with bursts of sweet freshness and finishes with the delicate crisps of the French pastry. Sommelier Rachelle pairs this with the Sables d’Azur Rose from Provence, a classic wine that is commonly sipped in the summer sun in France. It’s bright acidity highlights the fresh tomatoes, while it’s savory depths compliment the herbs and olive flavours.

For your entrée, why try the Seared Bavette Steak? Served with roasted summer squash and pomme paille (potato crisps), the Bavette Steak is a real crowd pleaser.The flank steak is seared with butter and topped with smoked tomato and a fresh herb vinaigrette to enhance the flavours of the tender beef that melts in your mouth. It is perfectly paired with the Kettle Valley Malbec, from the Okanagan valley, which has a fresh and herbaceous acidity that holds the flavours of the steak and smoked tomatoes.

If seafood is more your speed, maybe you’d prefer the Tomato Risotto with Grilled Prawns. The risotto features heirloom tomatoes used four different ways. The risotto is prepared with house made tomato coulis, and topped with a fresh heirloom tomato salad tossed in a light vinaigrette, grilled tomatoes and oven roasted tomatoes, all accompanied with plump wild prawns. Sommelier Rachelle pairs this with the Okanagan Valley’s Le Vieux Pin Rose, as it’s delicate nature compliments the succulent grilled prawns without overpowering them, while it’s dry, fruity and bold acidity enhances the powerful flavours of the tomatoes.

Finish your meal with a choice from our decadent dessert menu. Enjoy it with a glass of Eroica Gold Riesling from the Columbia Valley in Washington.

Lobster Fest

This July, indulge in the delicacy of succulent Atlantic Lobster prepared in a variety of ways during Lobster Fest. Our exclusive 3-course menu featuring Lobster ($56) and optional wine-pairing ($22) selected from BC’s best boutique wineries. Here are some items from our menu:

Chef Jean-Francis recommends the Lobster Salad, with a light Champagne and olive oil vinaigrette, on fresh heirloom tomatoes and bright summer asparagus. Sommelier Rachelle pairs this dish with BC’s best sparkling wine, Blue Mountain Brut, as it’s subtle richness pairs perfectly with chilled lobster and it’s crisp acidity offsets heirloom tomatoes.

Treat yourself with the Whole Lobster, choose to have it steamed, grilled or Provençal, served with seven grain rice and seasonal vegetables. It is perfectly paired with a recent addition to our wine list, the Moon Curser Arneis, an obscure Italian white grape grown in sunny Osoyoos. It’s bright acidity and notes of stone fruit and almond balance with the rich texture of the lobster.

Finish your meal with our Blueberry Shortcake made with local summer blueberries macerated in strawberry liqueur and orange zest topped with fresh whipped cream. The bright berry notes and moderate sweetness of the Paradise Ranch Late Harvest Merlot Rose perfectly compliments this fresh seasonal dessert.

Don’t miss your chance to try our exclusive Lobster Menu, offering lobster prepared in a variety of ways during July’s Lobster Fest.

Spring Summer Menu

Spring into Provence Marinaside with our new Spring Summer Menu! Come in and enjoy your long sun-lit evenings on our patio and Yaletown waterfront views with some of these new dishes below.

Seared Lois Lake Steelhead – Lightly seared and served with a crispy house made quinoa cake, leafy summer greens and a lightly spicy salsa verde.

Seared Smoked Sablefish – House smoked then seared to crisp skin and served with fresh grilled field tomatoes, spinach sautéed in garlic and butter, and cornmeal crusted eggplant. Served with a roasted yellow pepper coulis.

Local Albacore Tuna with Espelette – Seared rare and dusted with espelette, a mildly spicy pepper. Served with a raw Mediterranean salad consisting cucumbers, red and yellow bell peppers, kalamata olives, red onion and fingerling potatoes that are steamed and tossed with basil oil.

Grilled Line Caught Halibut – Grilled medium to medium rare topped with house smoked tomatoes and olive oil poached garlic & shallots, accompanied with peppery arugula, and earthy bamboo rice and asparagus.

There’s plenty more to choose from, so come on in!

Poisson d’Avril

“I remember the Poisson d’Avril pranks growing up as a boy in Marseille. In Vancouver, I see it as an opportunity to welcome spring with a bit of fun while also promoting the importance of Ocean Wise – approved seafood. As one of the original members of Vancouver Aquarium’s Ocean Wise program, we feel it is important to serve only fish that has been harvested in a sustainable and responsible manner.” – Chef Jean-Francis Quaglia

In many cultures, April 1st marks April Fool’s Day, but here at Provence we call it Poisson d’Avril. Each year we’ve embraced Chef JF’s childhood tradition from France and have pinned a cardboard fish onto a person’s back and called those that are fooled ‘poisson d’avril’ (April fish).

This year we are allowing you to reel in! On April 1st, we are offering all our diners a chance to fish from our fishbowl for a prize (such as complimentary meals, discounts or cookbooks) or a prank. In addition, for the duration of April, you will have more chances to fish from our exclusive 3-course Poisson d’Avril dinner menu ($56) with optional wine-pairing ($24). Every card contains a unique prize, so get ready to enjoy a great Ocean Wise meal and Go-Fish.

Choose your bait: Seabream, Soup or Sardines? If you’re determined for a big catch, Chef Sheldon recommends the Citrus Cured Sardines to start. The simple sugar, salt and aromatic cured sardines take you on a journey to the Mediterranean Sea, while the peppery flavours of the arugula and finished with olive oil have you arrive into Europe. Sommelier Rachelle joins the adventure with Colle Stefano Verdicchio, a vibrant yet textured white wine from central Italy, ideal with local sardines and arugula.

When it’s time for the big catch – Steelhead, Niçoise, Halibut, Whole Fish, Lingcod, are all cooked to tender perfection with various sides. If you prefer crispy textures, the Fennel Seed and Cornmeal Crusted Steelhead is texturally pleasant with the tenderness of the fish and enhanced by the charred earthiness of the in-season spring onions. Pair this with Bartier Bros. Semillon, a juicy, fruit focused and medium bodied local white with subtle aromas that are highlighted by the fennel and charred spring onions.

If you prefer a fresh, light and flavourful salad, bite into the Niçoise Salad Provençal. This typical Southern French dish is of course perfectly paired with rosé, the varietal of wine that Southern France is well known for. Enjoy the complete Southern French experience with Seven Directions Pinot Noir Rosé the only Okanagan winery that makes exclusively rosé.

Once you’ve reeled ‘em in, relax and take in the sea breeze with your choice of dessert from our selection. Whichever you choose, the Quails’ Gate Optima is well-balanced with bright acid tones that highlights the Lemon Tart, while subtle caramel tones paired with our decadent Creme Caramel are a match made in heaven.

Dine with our 3-course Poisson d’Avril dinner menu to Go-Fish and reel in some great prizes!