French Laundry, Lumiere and West head for the Hart House

He brings a wealth of talent and experience from some of the hottest restaurants on the west coast.

Born and raised in Vancouver, Dennis Peckham graduated from Dubrulle Culinary Institute. After completing his schooling he joined the team at Vancouver's highly-regarded Lumière Restaurant and subsequently was the Chef de Partie at Napa Valley's prestigious French Laundry, one of the most celebrated restaurants in North America.  After time spent in California Dennis decided to return to British Columbia and worked at Vancouver's award-winning West Restaurant. 

Dennis states "the ultimate quality of all cuisine depends on the integrity of the ingredients. " He favours French cooking techniques while using the freshest local ingredients, thereby ensuring the dishes created will be of the highest possible calibre.

Chef Peckham brings his signature style to exciting new spring lunch, dinner, and brunch menus that are bound to win The Hart House a legion of new fans.

Starting March 1st the lunch menu will feature light new additions such as a warm chicken salad with pancetta, olives, blue cheese and a fig balsamic; pan seared scallops with a lemon basil risotto and cilantro salad; and a pulled lamb sandwich with caramelized onions, emmenthal cheese, and hand-cut fries

Dinner menu highlights include AAA rib eye steak, wild mushroom risotto, rack of lamb, and roasted free range chicken; and the brunch menu offers fresh takes on classic favourites such as Dungeness crab cake benedict; breakfast spring rolls; and brioche French toast with blueberry compote mascarpone cream.

March 1st - 31st, 2007

Table d'Hôte Menu

For the entire month of March food lovers can sample Chef Dennis Peckham's culinary creations while keeping extra dollars in their wallets with The Hart House's table d'hôte menu.

Guests can choose either smoked salmon with a frisee salad or duck confit with smoked bacon herb jus for an appetizer.  Entree selections include grilled pork chop with grainy mustard pomme puree; seared scallops with caramelized broccoli and black pepper syrup; or roasted ling cod accompanied by potato wrapped, panang curry, baby bok choy, water chestnuts and red pepper.

Finally, to finish, guests will face the enviable dilemma of choosing between luxurious milk chocolate peanut butter mousse cake or lemon curd cheesecake served with blueberry cranberry compote.  Whichever road is chosen, partakers will inevitably arrive at culinary heaven! 

3 courses $35 or ($54 with wine pairings)

Taxes and gratuity not included
 
The Hart House Restaurant at Deer Lake
6664 Deer Lake Avenue, Burnaby
For reservations call The Hart House at Deer Lake @ 604-298-4278
www.harthouserestaurant.com

To get to The Hart House, take the Canada Way Exit (#33) from Highway #1 (the Trans Canada).  Turn left onto Canada Way and then take the first right at Sperling Avenue (look for the Esso gas station on the corner).   Alternately, travel west on Canada Way from New Westminster, turn left on Sperling Avenue, take the immediate right fork, and then turn left into our parking lot.