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Many restaurants talk about consistency; consistency in service, atmosphere and food. Not all can live up to that claim. However, Steveston’s Tapenade Bistro delivers every time. Owner Vince Morlet’s philosophy is simple. “We use as much seasonal and organic product as possible and love supporting the local farmers and local suppliers. In addition, all of our seafood is Ocean Wise … we buy our seafood right from our distributor’s boats.”
He goes on to add: “We’re having lots of fun here. Not taking ourselves too seriously. We’re not fine dining, we’re just a neighbourhood bistro with good food, great service and fantastic wine.” Whether it’s brunch, lunch or dinner, the bistro’s loyal clientele always come away delighted.
That’s due in part because Vince is simply a stickler for detail. And he always finds ways to surprise diners — he’s one of those hosts who truly loves what he’s doing! Time after time, the local restaurateur offers the best local fare with little twists on favourites, such as the bouillabaisse, home-made charcuterie platters and confit albacore tuna — all the while never shirking on stellar service.
STARTER
Hand made, house-cured bacon, fava beans, radish pistou, ricotta, olive oil crumb
SAKURA FARMS PORK
Slow cooked pork shoulder, rosti potato, sauerkraut, charred scallion, beer mustard
HERITAGE ANGUS BURGER
In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce. With choice of salad or frittes
BOUILLABAISSE
Provencal fish stew, Salish sea mussels, fresh fish, saffron & tomato broth, rouille
ALBACORE TUNA
Seared rare tuna loin chickpea panisse, roasted peppers, green olive, crudité vegetables,smoked tuna aioli
SOCKEYE SALMON
Oven roasted filet Crushed baby new potatoes, peas, carrots, mint, yogurt
QUEEN CHARLOTTE HALIBUT
Oven roasted filet Faro risotto, wild mushroom, grilled leek, Swiss chard, rhubarb
VALLEY CHICKEN
slow cooked breast, confit leg meat, whole wheat spaetzle, ‘creamed corn’, kale
FLANK STEAK
8 oz. Heritage Angus, gratin potatoes, smoked bone marrow, broccoli, aged cheddar, braised shallot
starter 15 main 22
choice of three styles, main course served with pommes frites and aioli
Smoked tomato:
fennel, chili, basil
Bacon:
creamed leeks, pinot gris, tarragon
Moroccan:
piperade, preserved lemon, mint
FRITES & AOILI
Hand cut kennebec
BRAISED GREENS
‘Cherry Lane Farms’ greens, meyer lemon, hazelnut
BROCOLI & CHEESE
charred broccoli, aged cheddar,
DUCK CONFIT POTATO SALAD
mustard, celery, radish, soft egg
RATATOUILLE
Summer squash, eggplant, bell pepper, gem tomato, basil
LAMB MEATBALLS
Harissa, stewed peppers, raisin, almond, yogurt
WILD MUSHROOMS
Shallot, tarragon, arugula
TAPENADE CROSTINI
classic provencal olive puree, olive oil & crostini
CARROT & GINGER SOUP
Salsa verde,minted peas & carrots
BEET SALAD
Textures of beet, goat cheese, pomegranate, smoked hazelnut vinaigrette
BUTTER LETTUCE SALAD
Shaved spring vegetables, fried cauliflower, pickled raisin, quinoa, lemon & parmesan dressing
TUNA TARTARE
Local albacore tuna, kohlrabi, puffed wild rice, apple, watercress emulsion, and jalapeno
OCTOPUS
Grilled Vancouver Island octopus, capicola, fingerling potato salad, carrot & citrus emulsion,pickled mustard seeds
BEEF CARPACCIO
Angus beef, smoked aioli, ricotta salata, pickled berries, crispy shallot
DUCK RILLETTE
Coarse Duck Pate & Duck liver parfait, rhubarb, grainy mustard, soda bread
HERITAGE ANGUS BURGER
In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce With choice of salad or frittes
In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce With choice of salad or frittes
In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce With choice of salad or frittes
BOUILLABAISSE
Provencal fish stew, salish sea mussels, fresh fish, saffron & tomato broth, rouille
SHRIMP SANDWICH
Pacific pink shrimp salad, pickled fennel, pea shoots, radish, lemon tarragon aioli, with choice of salad or frittes
NICOISE SALAD
Seared albacore tuna, fingerling potato salad, heirloom tomato, haricot vert, soft boiled egg, almond crumb, tapenade puree
SOCKEYE SALMON
Oven roasted filet, crushed baby new potatoes, peas, carrots, mint, yougurt
HALIBUT & CHIPS
Minted peas, house-pickle tartar sauce, kennebec chips, charred lemon
DUCK CONFIT
Confit duck leg, chickpea panisse, buttermilk & pea puree, summer squash, greens, apple, hazelnut
FRITATTA
Open faced omelette, Merguez sausage, stewed peppers, goat cheese, preserved lemon
PORK ‘REUBEN’ SANDWICH
Slow cooked pork shoulder, sauerkraut, swiss cheese, beer mustard, on sourdough With choice of salad or frittes
TAPENADE CROSTINI
classic provencal olive puree, olive oil & crostini
CARROT & GINGER SOUP
Salsa verde, minted peas & carrots
BEET SALAD
Textures of beet, goat cheese, pomegranate, smoked hazelnut vinaigrette
BUTTER LETTUCE SALAD
Shaved spring vegetables, fried cauliflower, pickled raisin, quinoa, lemon & parmesan dressing
TUNA TARTARE
Local albacore tuna, kohlrabi, puffed wild rice, apple, watercress emulsion, and jalapeno
OCTOPUS
Grilled Vancouver Island octopus, capicola, fingerling potato salad, carrot & citrus emulsion,pickled mustard seeds
BEEF CARPACCIO
Angus beef, smoked aioli, ricotta salata, pickled berries, crispy shallot
DUCK RILLETTE
Coarse Duck Pate & Duck liver parfait, rhubarb, grainy mustard, soda bread
CLASSIC EGGS BENNEDICT
Free range eggs, house-cured Canadian bacon, filone baguette, hollandaise sauce, triple cooked potato
SMOKED SALMON BENNEDICT
Free range eggs, smoked sockeye rillette, pickled fennel, filone baguette, béarnaise sauce, triple cooked potato
SMOKED CHICKEN HASH
Free range eggs, Farmcrest Valley chicken, mushroom, roasted corn, kale, triple cooked potato, béarnaise
HERITAGE ANGUS BURGER
In house ground patty, smoked ketchup, thick cut bacon, aged cheddar, iceberg lettuce With choice of salad or frittes
BOUILLABAISSE
Provencal fish stew, salish sea mussels, fresh fish, saffron & tomato broth, rouille
SHRIMP SANDWICH
Pacific pink shrimp salad, pickled fennel, pea shoots, radish, lemon tarragon aioli, with choice of salad or frittes
NICOISE SALAD
Seared albacore tuna, fingerling potato salad, heirloom tomato, haricot vert, soft boiled egg, almond crumb, tapenade puree
SOCKEYE SALMON
Oven roasted filet, crushed baby new potatoes, peas, carrots, mint, yougurt
HALIBUT & CHIPS
Minted peas, house-pickle tartar sauce, kennebec chips, charred lemon
DUCK CONFIT “SALAD”
Confit duck leg, chickpea panisse, buttermilk & pea puree, summer squash, greens, apple, hazelnut
FRITATTA
Open faced omelette, Merguez sausage, stewed peppers, goat cheese, preserved lemon
PORK ‘REUBEN’ SANDWICH
Slow cooked pork shoulder, sauerkraut, swiss cheese, beer mustard, on sourdough With choice of salad or frittes
TAPENADE CROSTINI
Classic Provençal olive puree,olive oil & crostini
BEEF CARPACCIO
Angus beef, smoked aioli, ricotta salata, pickled berries, crispy shallot
CARROT & GINGER SOUP
Salsa verde, minted peas & carrots
BEET SALAD
Textures of beet, goat cheese, pomegranate, smoked hazelnut vinaigrette
BUTTER LETTUCE SALAD
Fried cauliflower, pickled raisin, quinoa, shaved spring vegetables, lemon & parmesan dressing
TUNA TARTARE
Local albacore tuna, kohlrabi, puffed wild rice, apple, watercress emulsion, and jalapeno
OCTOPUS
Grilled Vancouver Island octopus, capicola, fingerling potato salad, carrot & citrus emulsion, pickled mustard seeds
DUCK CONFIT RILLETTE
Coarse Duck Pate & Duck liver parfait, rhubarb, grainy mustard, soda bread
HAND-MADE CAVATELLI PASTA
House-cured bacon, fava beans, radish pistou, ricotta, olive oil crumb
Brown Butter Financier
Chamomile, honey yoghurt,kumquat marmalade pecan
Brown Butter Financier
Chamomile, honey yoghurt,kumquat marmalade pecan
Crème Bruleé
Raspberry compote, citrus madeleines
White Chocolate Panna Cotta
Aerated chocolate, honey comb, blackberry, chocolate sable
Lemon Tart
Basil crème fraiche, strawberry curd,brown butter shortbread
Clafoutis
Rhubarb, hazelnut streusel, buttermilk ice cream
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