By Sherman Chan,
Special to The Post

The Duck Saladand Asian Glazed Short Rib was a smattering of friseeon top of sliced red and golden beats topped with sunflower seeds. The duck was well-seasoned yet somewhat dry. The white balsamic dressing was mild; the large chunks of feta were a treat. The short rib was sauced was a touch dry.
Garlic, Brie & Fry Bread’s brie had melted segments with roasted garlic, pickled mustard seeds, compressed tree fruit and shallots. It had a creamy sweetness accented by roasted garlic. Mussels & Frites which were bathed in white wine broth with sweet onions and butter. The frites were mediocre.
I had the Seafood Linguine with selva prawns, scallops, halibut, salmon, tomatoes, onions and peppers in a white wine garlic cream sauce. Prawns were meaty with a slight snap while the scallops, buttery and the fish, flaky. The cream sauce was mild, but the tomatoes added acidity and onions, sweet.
The Line Caught Halibut Salad had watercress, wheat berries, fennel, mushrooms, goat cheese, green peppercorn, spiced nuts and citrus vinaigrette. The nicely seared and generous portion of halibut was a touch dry but mildly seasoned. 
The Pacific Albacore Tuna had dashi, tonkatsu sauce and smoked sablefish croquette. The fish was perfectly rare with only light sear. The subtle flavour of the tuna and dashi was not overwhelmed. The croquette was fishy and smoky.
We got the Cheesecake in a Jar and the 2-Bite Lemon Tart. The flavours were mild and wasn't even very sweet nor cheesy. The petite lemon tart featured creamy and tangy curd encased in a firm shell. 
At the end, we were pretty full since we ordered so much food. We felt the entrees were stronger than the appies. Service was super friendly too.

Pier 73
3500 Cessna Dr., Richmond, BC

The Good:
• Decent hotel eats
• Friendly service
• Kid's meals are a good value

The Bad:
• Appies not as strong as the entrees
• Food is decent, but further refinement is needed