Monk McQueens

A GuestLife Vancouver
Great Restaurant

Nestled in the heart of False Creek, Monk McQueens boasts the hottest location in the city. McQueen’s Upstairs remains one of the last local restaurants with dinner and dancing. Awarded “Best Patio” for the past 19 years, Monk McQueens has a breathtaking view of the city combined with a dedication and a passion for exceptional food. There is simply no other place to spend the afternoon sipping martinis and sharing Whet Plates than on the patio at Monk McQueens.

Monk McQueens offers two distinctive dining experiences: Monk’s Oyster Bar features high-end bistro dining combined with a culinary flair. The menu is fun and sophisticated yet “everything is approachable,” says General Manager, Robin Apel; Upstairs at McQueens, the slant is to a more formal dining experience combined with local live jazz on the weekend. Executive Chef Jeff Batt’s expertise is evident throughout: He contributes renewed energy and focus on food to Monk McQueens menus, with intense, beautiful flavours and reenergized “detail” on the plates. Robin Apel points proudly to the new Tempura Ahi Tuna: “it’s one of our stand-out, unique items. It has quickly become a guest favourite” (And we can’t help but reveal that our favourite is the warm crusted goat cheese tower.)

Although the menu at Monk McQueens focuses on seafood, don’t overlook other popular choices. Monk’s Menus also boasts great steaks, chicken and unique pasta dishes. Monks is also proud to introduce “tapas style”Whet Plates. Whet Plates are defined as “a small quantity taken to create appetite for more” an excellent opportunity to sample more than just one appetizing dish. As if the spectacular food alone weren’t enough, the floor-to-ceiling windows offer a 180-degree view of the city that is indisputably second to none.

Monk McQueens continues to be proud of discovering and nurturing in-house Pastry Chef Kimberly Lin, whose frequently updated, freshly baked deserts demonstrate a young, exciting twist.

Monk McQueens is looking forward to renovations during Winter 2005, which will see a major reconfiguration of its space, with tighter spaces, a central bar and an exciting new concept in patio dinning. All of this is to be developed to celebrate its 20th anniversary in April/May, 2006.

Monk McQueens
601 Stamps Landing
For reservations call: 604-877-1351

Menu Highlights

pictured: Nova Scotia Lobster Thermidor served with porcino mushrooms, parmesan & citrus vermouth cream. Sesame crusted rare Ahi Tuna & Warm Crusted Goat Cheese Tower.

Whet Plates

Baker Oyster Trilogy
this is fabulous: smoked tomato & Chorizo; mission figs, goat cheese and caramelized onion; lemon feta crumble with arugula pesto

Saltimboca Digby Scallops
wrapped in prosciutto & fresh sage with a beet salad duo, brushed with lemon butter

Foie Gras Martini
seared and mousse-style foie gras with berry compôte and brioche

Main Plates

Wild BC Salmon
roasted pepper & scallop-ginger mousse, chardonnay butter & mushroom strudel

Pan-seared Arctic Char
PEI mussels, saffron velouté & jasmine rice

1-1/4-pound Altantic Lobster Thermidor
Porcini mushrooms, Parmigiano-Reggiano, citrus-vermouth cream with jasmine rice

Oven-roasted Pacific Halibut
lemon-caper-crusted, Sicilian vinaigrette with a crab & spinach-stuffed ravioli

Roasted Rack of Lamb
braised lamb shoulder “Shepherd’s Pie” with a raspberry-minted jelly

Oyster Bar favourites include:
Fried Cornmeal Oyster Frites with smoked fennel tartar

Portobellini Bison Burger
wild boar bacon, aged cheddar, gherkin, polenta fries — Wow!

Micro Surf & Turf
beef tenderloin, mini lobster tail, truffled hollandaise

Wild Mushroom Vol Au Vent
goat cheese, brandied cream, fresh thyme

Pistachio-baked Brie
sun-dried blueberry compote, French baguette

Flash-fried Calamari
cilantro & tzatziki

Dungeness Crab Cakes
spinach, artichoke & cream cheese dip

Monks’signature Warm Crusted Goat Cheese Tower
Roma tomato, basil, black olives, roasted garlic, pomegranate drizzle

Mediterranean Paella

Bouillabaisse

Desserts

Crème Brûlée Trio
traditional vanilla bean, dark chocolate, and a truly amazing pistachio

Dark Chocolate Ganache Wedge
caramelized apple mascarpone-stuffed churro

Brown Sugar Vanilla Bean Cheesecake
boubon caramel sauce & summer fruit coulis

Best of the Cellar

White Wines

Cedar Creek Monk’s Label Chardonnay, Okanagan Valley, BC

Blue Mountain Pinot Blanc 2003, Okanagan Valley, BC

Burrowing Owl Pinot Gris 2003, Okanagan Valley, BC

Cloudy Bay Sauvignon Blanc 2004, Marlborough, New Zealand

Red Wines

Summerhill Meritage Cabernet Sauvignon 2000, Kelowna, BC

Cakebread 2001 Cabernet, Napa Valley, CA

Adelsheim Vineyards Oregon 2001 Pinot Noir, Willamette Valley, OR

St. Francis “Behler Vineyard Reserve” 1998 Merlot, Sonoma, CA

Cline Cellars 2002 Syrah, Sonoma, CA

Bonny Doon Cardinal Zin 2002, Santa Cruz, CA