Spring Thyme
3 Course Table d’Hote Menu
Available: Apr. 23-26

Smoked Duck
Spring greens, poached apple, herbed Bocconcini, sun-dried tomato vinaigrette and white balsamic

Fettuccini alla Carbonara
Smoked bacon, sweet green peas, caramelized onion, garlic cream sauce, egg

Napoleon
Puff pastry, honeycomb mascarpone cream, raspberry compote

Choice of regular coffee, café latte, cappuccino or tea with dessert
$35/person
(Taxes Included)

*Also available as individual selections*
*Entertainment cards may not be used in conjunction with the full table d’hote menu *

Q & A with Executive Chef Shane Lamb

Executive Chef Shane Lamb

1. What is your favorite American Grille dish?

"Oven Roasted Rack of Lamb"

2. Where have you worked before coming to the Vancouver Airport Marriott?

"Vancouver Marriott Pinnacle"

3. What is your brand of choice for a knife?

"Global and Trident"

4. How often do you sharpen your knives?

"Depends solely on usage, usually once a week on a stone and daily with steel"

5. What do you consider a challenge?

"Balance of life"

6. Who has inspired you the most in life?

"My parents"

7. How did you choose Culinary as your career?

"It was something I did in High School to achieve easy credits and I just stuck with it after graduation"

8. Who is your mentor?

"Bruce Knapik JW Marriott Las Vegas Executive Chef"

9. What is your worst fear?

"I keep my fears to myself, but share my inspiration with others"

10. What is your favorite wine?

"Carmen Reserve Merlot 1992"

Spring Thyme
3 Course Table d’Hote Menu
Available: Apr. 16-19

Pissaladiere
Puff pastry, goat’s cheese, black olives, capers, diced tomatoes, Parma ham and fresh basil

Duck
Pan seared, maple glazed ½ breast of Wentzel duck, braise of root vegetables, sweet pea and duck confit tart, sour cranberry jus

Semi Fredo
Orange segments, macerated berries, honey oat crumble
Choice of regular coffee, café latte, cappuccino or tea with dessert

$35/person
(Taxes Included)

*Also available as individual selections*
*Entertainment cards may not be used in conjunction with the full table d’hote menu*

This week's featured
Three Course
Table d’Hote Menu

Available Apr. 9-12

Tuna
Seared Ahi tuna, Brioche toast, roasted garlic and Provencal herb aioli

Weiner Schnitzel
Breaded Veal cutlets, braised cabbage, sour cream mashed potatoes, grainy mustard jus

Cinnamon Crepes
Blueberry compote and vanilla mascarpone cream

Choice of regular coffee, café latte, cappuccino or tea with dessert

$35
Per Person
(Tax included)

Each item is available individually
Please ask your server

*No substitutions please*
*Entertainment cards may not be used in conjunction with the full table d’hote menu *

This Weeks Feature April 2 - 5, 2009 Table D'hote Menu

The American Grille Restaurant

Three Course
Table d’Hote Menu

Available April 2-5, 2009

French Onion Soup
Roasted garlic, fresh herb and Gruyere cheese, French baguette crouton

Meatloaf
Roasted Portobello, zucchini and caramelized onions, chive whipped potato and roasted tomato jus

Warm Banana Bread
Rum caramelized bananas and pecans, vanilla gelato, chocolate ganache


Choice of regular coffee, café latte, café mocha or tea with dessert


$35
Per Person
(Tax included)

*Entertainment cards may not be used in conjunction with the full table d’hote menu *