I was invited to taste a preview of Chef Ron’s Dine Out menu the other day. Since I hadn’t been to The Westward Ho at the University Golf  Club before I had no idea what to expect, all I knew was that they were going to be offering a 3 course meal for $18 during this years Dine Out Vancouver promotion starting April 26^th and running through May 6^th. I had my friend Shar Levine “aka the Science Lady” join me for this wonderful meal.

This year the restaurant is offering 3 courses that includes an appetizer, entrée and dessert for $18 and you get to choose from 3 selections of appetizers and 3 selections of entrees. On their menu they have also provided a selection of BC Wine Pairings. Shar and I sampled all the foods and all the wines and here are my picks for what I loved and how it all paired together. These pairing wines are available by the glass (8oz pour) or by the bottle).

Soy Seared Albacore Tuna

Pan Roasted Scallop & Prawns

Cream of Wild Rice Soup

Our first appetizer that arrived was the flavourful Soy Seared Albacore Tuna with Japanese Vegetable Salad tossed in Wasabi Cream Dressing this was best paired with the Tinhorn Creek Gewurztraminer. The next appetizer was the Pan Roasted Scallop & Prawns on a Chickpea Pancake with Baby Watercress and Cilantro Tossed in Lemon Dressing which was best paired with the Joie Noble Blend. We really enjoyed both of these appetizers; the third appetizer which we both weren’t fond of was the Cream of Wild Rice Soup (usually comes with a BBQ Pork Shoulder in the soup, but we both requested no pork).

Baked Wild Salmon Filet

Prosciutto Wrapped Chicken Breast

London Broil of Beef

On to the Entrees, where we both shared the delicious Baked Wild Salmon Filet with a Trio of Roasted Potatoes on a Fennel Cream and Red Pepper Emulsion with Caramelized Leeks and Lemon Galantine and this dish was best paired with the Inniskillin Chardonnay. The next entrée that we shared was the Prosciutto Wrapped Chicken Breast on a pool of Sage Demi-Glace and topped with Baby Broccoli & Shitake Mushrooms. Served with a side of Orzo Tossed with Kalamata Olives; if you love sage then you are going to love this dish. Best paired with the Peller Estates Private Reserve Pinot Noir. The third and last entrée that we shared was the London Broil of Beef topped with a Mixed Mushroom Sauce. Served with Roasted Shallot Mashed Potatoes, Green Beans and Roasted Beets. This dish was best paired with the Petales d’Osoyoos.

Dessert Trio

To end our meal we shared the Dessert Trio which had our favourite Cinnamon Chocolate Terrine, Lemon Tart and Orange Sherbet, Honestly I would have been happy just to have a serving of the amazing Cinnamon Chocolate Terrine. The desserts were best paired with the Tinhorn Creek Kerner Icewine. We owe a great deal of gratitude to our server Brent who was very knowledgeable when it came to the wines and the pairing, he took great care of us through out the meal (ask for him when you make your reservation).

We were both pleasantly surprised to enjoy such wonderful dishes and flavours, and were taken that this Dine Out meal was going to be a mere $18 for the 3 courses (taxes and gratuity extra), the wines are optional and cost extra. This Dine Out promo is an incredible value and they have one of the nicest patios in the city, how can you resist a view of a golf course with blossomed trees. You can reserve for Dine Out now by calling them at 604-225-2315 or reserving online, this promotion runs from April 26 – May 6^th.

Review By: Richard Wolak