Saturday, August 17, 2013

Bacchus

August 17, 2013


Pan seared George's Bank scallops & smoked pulled pork w vanilla apple butter, fine herb salad - 3

Chicken liver & cognac brulee w Okanagan fig chutney, toasted thyme brioche - 2+

Pan roasted breast of Brome Lake duck: Confit leg and apple croquettes, potato fondant, charred green onions, juniper and blackberry sauce - 2+

Roasted corn and lobster veloute w Nova Scotia lobster, corn kernels, fine croutons (pre pour) - 2+


Complimentary amuse bouche salmon mousse w crispy saffron risotto balls - 2+

J's comment > loved the salmon mousse, but not a fan of saffron.

Filet of Haida Gwaii halibut w dungeness crab and soft herb risotto - 2+

Spaghetinni pasta w tiger prawns, cured tomatoes, saffron fennel, basil pesto - 2+

Bread and butter - 2

Cardamom and ginger creme brulee w poached pear, almond butter tuille - 2

J's comment > the chunky pear bits in the creme brulee didn't really work

Baked lemon souffle pudding w minted sour cream Anglaise - 2

J's comment > souffle really dense, not really a souffle

Emiliana 'Novas' chardonnay/marsanne, Casablanca Valley, Chile - 2+

Ogier Heritage Cotes du Rhone, Rhone Valley, France - 2+

Cedar Creek pinot noir, Okanagan Valley, BC - 2

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Labels: downtown, fine dining, french, hotel

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