Restaurant 62 is pleased to continue this tradition in the Fraser Valley. We may be the only participating restaurant, but we will spearhead with enthusiasm.
Chef Jeff Massey has been cooking and creating original recipes for as long as he can remember. His passion for food started in his early childhood at home with his mother. Chef Jeff recounts that as early as 5 years old his mother would hoist him up onto a stool in the kitchen where together they would cook their way through countless family dinners. He admired his mother’s innovation and creativity with ingredients then, and to this date, he has been influenced by her culinary creativity.
Chef Jeff’s exquisite menus have earned restaurant 62 many awards and accolades, and much respect within the industry. He has appeared on numerous TV and radio programs and is a regular in local newspapers and magazines. In 2011, he was even named one of Western Canada’s “Top 40 Foodies Under 40” by Western Living Magazine.
And now the moment we’ve been waiting for – the menu…
Appetizers:
Red wine braised beef short rib gnocchi
Sage, Parmesan cream sauce
or
Confit Fraser Valley duck leg roulade over fruit bread pudding
Warm “foie hollandaise”
or
Roasted portobello and shiitake mushroom terrine
Goat cheese croquette, mushroom broth
Entrees:
Pork loin medallions, roasted cauliflower puree
Yukon potato fondant, grainy Dijon and honey glaze
or
Wild Sokeye salmon filet with fennel and herbs
creamy polenta and braised kale
or
“Roasted vegetable pasta” parsnip puree and garlic and herb olive oil
shaved Reggianno
Desserts:
Warm dark chocolate and coffee cake with banana caramel
or
Coconut panna cotta with compressed pineapple and mango sorbet
$30 per person
Not valid with any other promotion or offer.
Reservations are always welcomed and recommended.
—
|
|
|