Parallel 33 Menu

Moroccan Mint Tea or Turkish Coffee

Try a rare Treat - Moroccan Mint Tea or Turkish Coffee (2 or more only)

Gelatos and Sorbets

Cardamom and Caramel Creme Brulee

with Mixed Berries

Madeleines of Medjool Date Cake

with Vanilla Rose Gelato

Bittersweet Chocolate Cake

with Tahitian vanilla Bean Gelato and Raspberry Coulis

Date, Pear, and Pecan filled B'stilla

with Honey Creme Anglaise, Lemons, Toffee Gelato

Drink Specials

starting @ 5 pm!!!

Aloo Ki Tikki Potato Cake

with Pineapple Chutney.

Duck Confit Tacos

with Napa Cabbage and Tomatillo Salsa

Pork Dumplings, Apple-Tangerine Slaw

Moroccan Lamb Sliders

with Harissa Aioli.

Crispy Scallops and Halibut, Sweet Potatoes and Saffron Aioli

Masoor Dal Soup

with Coconut Cream and Tarka Shallots

British Columbia Savory Clams, Tamarind-Lime Broth

House made Warm Flat Bread

with Three-Region Dipping Sauces

Fattoush Salad

with Romaine, Cucumbers, Tomatoes, Carrots, Radish, Sumac and Crispy Naan Croutons

Aloo Ki Tikki Potato Cakes on Coriander-Mango

with Indian Spiced Pineapple-Currant Chutney

Spiced Pork Dumplings, Apricot Glaze, Apple-Tangerine Slaw

Ginger Sauteed Udon Noodles

with Roasted Artichoke Hearts, Grilled Asparagus, Spinach, Sunburst Squash and Cashews

Japanese Albacore Sashimi

with Mango, Cucumber, Ginger-Lime Dressing

Terah Phoran Rubbed Fish

(Daily) on Pickeld Ginger Rice, Local Farm Greens and Shallot-Sesame Coulis

Grilled Schezuan Pepper hanger Steak

Sweet Corn Polenta, Shiitake Black Bean Mushroom Compote, Organic Spinach

Pan Seared Scallops

Bacon Accented Lentils, Red Kuri Squash, and Maple Braised Pearl Onion and Chantrelle Compote

Grilled Mexican Blue Shrimp, Artichoke Heart, Sun-Dried Tomato Curry

Pomegranate Glazed Maple Leaf Farms Duck

Breast on Sage Scented Kabocha Squash, Spinach, Red Onion and Roasted Anjou Pear

Roasted Chermoula Chicken

with Tunisian spiced Mango Cous Cous, Edamame and Tamarind Apple Currant Chutney.

Blackened Wild Salmon

Roasted Tomato-Basmati Rice, Brown Butter Almond Sauce

Saigon Cinnamon

Brined Double Cut Pork Chop, Ginger Apricot Glaze, Artichoke Hearts and Okinawa Potatoes

Moroccan Lamb Tajine, Edamame, Glazed Baby Carrots, Jewelled Cous Cous, and Minted Raita