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Posts Tagged ‘Veal chop’

For Collin’s birthday, his family invited us for a restaurant, Le Crocodile. It is a French restaurant, located in the center of downtown Vancouver.

We were six of us, so I will write in three separate posts, appetizer, main, and dessert. This is about main dish. For appetizer, click here. There were a lot of specials for main dish as well and I couldn’t remember all.

Fresh Fettucini with Lobster Meat and Grilled Tiger Prawns, served with a Brunoise of Vegetables, olive oil and fresh basil

Fresh Fettucini with Lobster Meat and Grilled Tiger Prawns at Le Crocodile in Vancouver

Double-Cut Veal Chop on the bone, pan-seared with caramelized onions, porcini, artichokes and glazed pan juices

Double-Cut Veal Chop on the bone at Le Crocodile in Vancouver

Whole Sea Bass oven-roasted Mediterranean-style with tomatoes, olives, Pernod finish and Grilled fennel

Whole Sea Bass oven-roasted Mediterranean-style at Le Crocodile in Vancouver

Collin and his father’s choice, Caribou Tenderloin with a half Lobster tail from their special menu

Caribou Tenderloin with a half Lobster tail at Le Crocodile in Vancouver

Seasonal Vegetables at Le Crocodile in Vancouver

My choice, Roasted Fraser Valley Duck served with pan-seared Foie Gras and an apple Cider reduction

Roasted Fraser Valley Duck served with pan-seared Foie Gras at Le Crocodile in Vancouver

Seasonal Vegetables and Potato Daufinaux at Le Crocodile in Vancouver

Continued to the next post for dessert.

Le Crocodile

Address: Suite 100 – 909 Burrard Street, Vancouver, B.C. (map)
(At Smithe, next to IGA marketplace)
TEL: 604-669-4298
Facebook: page

Lunch
[Mon – Thu] 11:30-14:30
[Fri] 11:30-14:00

Dinner
[Mon – Thu] 17:30-22:00
[Fri – Sat] 17:30-22:30
*Sundays, Holidays: closed

Price Note
– Fresh Fettucini with Lobster Meat and Grilled Tiger Prawns, served with a Brunoise of Vegetables, olive oil and fresh basil $29.00
– Double-Cut Veal Chop on the bone, pan-seared with caramelized onions, porcini, artichokes and glazed pan juices $37.00
– Whole Sea Bass oven-roasted Mediterranean-style with tomatoes, olives, Pernod finish and Grilled fennel $38.00
– Caribou Tenderloin with a half Lobster tail Unknown
– Roasted Fraser Valley Duck served with pan-seared Foie Gras and an apple Cider reduction $39.00

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