VANEATS.ca presents SPRING FLING April 12 – June 12, 2015

Presented by vaneats.ca, SPRING FLING is available from  April 12 – June 12, 2015 with limited passes available for $27.

The MOSAIC restaurant is located on the second floor of the Hyatt Regency Hotel.

The SPRING FLING package includes:

1. Your choice of appie:
   • “Earth Apple Farms Mixed Kale”, radishes, garlic scape dressing
   • “White Asparagus Bisque”, parmesan lavash
2. Your choice of entree:
   • “Braised Maple Ridge Farm Veal Cheeks with Stinging Nettle Pasta”, asparagus tips, morel cream sauce
   • “BC Bouillabaisse with Spring Salmon”, salt spring mussels, manila clams, sugar snap pea, charred scallion, fennel, new potatoes
   • “Green Garlic Quinoa Risotto”, fiddlehead ferns, fava beans, green peas, watercress
3. Your choice of dessert:
   • “Maple Espresso Creme Brulee”, dark chocolate bark
   • “MOSAIC’s Signature Triple Layer Cake”, fresh berries

Wine pairings are available to add for $25/person. Check out the options here and advise MOSAIC staff when you order!

(information found on vaneats.ca)

The beautiful space is a perfect setting for a dinner.

This is not part of the package, but they served us warm cheddar-rosemary biscuits.

Earth Apple Farms Mixed Kale, radishes, garlic scape dressing. The dressing was light, refreshing and tasty.

White Asparagus Bisque, parmesan lavash. This warm, thick soup is perfectly complimented with the crunchiness and saltiness from the parmesan lavash.

Braised Maple Ridge Farm Veal Cheeks with Stinging Nettle Pasta, asparagus tips, morel cream sauce. My favourite dish of the night, the meat was tender and flavourful. The al dente stinging nettle pasta was a nice alternative to usual pasta noodles.

BC Bouillabaisse with Spring Salmon, salt spring mussels, manila clams, sugar snap pea, charred scallion, fennel, new potatoes. The Bouillabaisse was poured table side by the chef herself! All of the seafood was fresh, tender and cooked perfectly without being overdone. The salmon was a nice medium rare which is exactly how I like my salmon. The flavourful bouillabaisse tied the dish together nicely.

 

 

Green Garlic Quinoa Risotto, fiddlehead ferns, fava beans, green peas, watercress. This vegetarian dish was surprising flavourful and perfectly seasoned. This not-so-typical risotto was made with quinoa yet was pleasantly smooth and still had a creamy risotto-like texture. The green garlic flavour was delicious and you could taste the sharpness of the cheese used in every bite. 

Maple Espresso Creme Brulee, dark chocolate bark. This creme brûlee was one of the best creme brûlée I’ve ever had. This crispy, caramelized top boasted maple and espresso flavours while the creamy custard was a perfect texture and full of flavour as well. The dark chocolate fig bark was a nice addition to the dish to balance out the sweetness. I would come back for this dessert!

MOSAIC’s Signature Triple Layer Cake, fresh berries. This giant slice of cake was moist on the inside, with alternating layers of chocolate cake and chocolate icing. For all of those chocolate cake fans out there, this dessert is definitely for you!

My overall dining experience was great! The value of the food exceeds the Vaneats package price and I was given exceptional service from the moment I walked in the door. The hostess and servers were friendly and accommodating, and Chef Jo Ong made it a point to introduce every course to our table. I don’t often comment about service unless it’s extraordinary, and this experience definitely was! I would highly recommend trying this SPRING FLING Vaneats package.