March 14, 2014
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| Venison Medallions w a Chanterelle Sauce served with Späetzle - 2+ J's comment > very well done: really tender venison; soft, but not mushy spaetzle; sauce lent that extra punch of flavor to the venison |
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| Foie Gras Terrine w Ice Wine Gelée, Toast - 2+ J's comment > very well blended foie gras, smooth and rich, yet not heavy all the way through; ice wine gelee add just the subtlest touch to break through the richness; well done. |
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| Special of the Day: Chilean sea bass w lobster jus - 2+ J's comment > another well paired protein & sauce; sea bass just a touch overdone, but nonetheless very good |
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| Lobster Bisque scented w Cognac & topped with Crème Fraiche - 2+ J's comment > creamy and tasty, miles better than Joe Fortes'; didn't really get the cognac, but that's fine w me |
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| Complimentary amuse bouche: Duck confit w wild mushrooms & curry tart - 2+ J's comment > loved the crust, crisp and the tart doesn't fall apart when you try to crack a small piece out of it; duck confit flavor subtle but sufficient; curry definitely adds a kick but isn't the dominant flavor, as it shouldn't be; fluffy filling overall |
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| Black Truffle Omelet w Butter Lettuce and Pomme Frites - 2 J's comment > not bad, omelette really fluffy, but not nearly as much black truffle flavor as I thought it should have; frites a tad on the dry side |
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| Complimentary shoe string fries - 2 J's comment > very crispy, not bad |
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| Complimentary bread and butter - 2+ J's comment > bread very soft and crust just slightly crisp; tears easily; too bad butter was unsalted :( |
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| Chocolate grand marnier lava cake w ice cream - 2+ J's comment > fluffy chocolate cake w a very molten centre; you'd have to eat fast though if you don't want everything blending together on your plate once you dig into this |
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| Complimentary palate cleanse: Pear sorbet - 2+ |
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| Complimentary chocolates - 2 |
Menu
Labels: downtown, fine dining, french, power lunch
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