We had a lovely dinner at West on Saturday, January 14th. I haven't eaten there in a long time and it was nice to catch up. We had a tasting menu that was chosen by Chef Quang Dang. West has a new menu that is designed to encourage people to try new things. You can order off the main part of the menu and have three or four courses or you can order off the Elements menu and share several dishes. We, of course, got to try both.
Here is what I had...
Tastings

Amuse Bouche,North Arm Farm Beets, Farmhouse Fromage Frais, Parsley Pistou, Tattinger "Brut Reserve"

Fraser Valley Pork Belly, Agassiz Quince Compote, Hazelnuts, Kruger-Rumpf Riesling Kabinett 09, Nahe

Poached Six Masters Farm Hen's Egg, Sunchokes in Textures, Director's Blend 10, OK Valley

Thiessen Farm Quail, Thyme marinated and grilled, Chanterelle Tortellini, Brussel Sprouts, Sherry Vinaigrette, Cantele "Alticeli" Fiano 09, Apulia
Here is what Stephen had...

Amuse Bouche, Kusshi Oyster with Sechelt Caviar, Brandied Truffle Gel, Tattinger "Brut Reserve"

Mountain Berry Cured Salmon, Dungeness Crab Salad, Hannahbrook Farm Watercress, Director's Blend 10, OK Valley

Charred Vancouver Island Octopus, Marinated Pemberton Vegetables, Barigoule Vinaigrette, Cantele "Aliticeli" Fiano 09, Apulia

Thiessen Farm Quail, Thyme marinated and grilled, Chanterelle Tortellini, Brussel Sprouts, Sherry Vinaigrette, Cantele "Alticeli" Fiano 09, Apulia
Here's what we shared from the Elements menu...

Brussel Sprouts, Shallot Crumble

North Arm Farm Beets, Hazelnuts, Parsley Pistou

Chickpea Croquettes, Mint Dill Yogurt

Gnocchi, Sage Brown Butter, Parmesan

Overnight Braised Short Ribs, Red Onion Marmalade

Honey Mussels, Crispy Mussels Stuffed with Spinach, Lemon Puree
Wines: Drouhin-Vaudon Chablis 09, Burgundy Vietti"Perbacco" Langhe Nebbiolo 08, Piedmonte
Dessert

Frozen Lemon Parfait, Manjari Chocolate Truffle Center, Chateau D'Armajan Sauternes 05

Petits Fours