Jenn, Wendy, me
Vanilla mojitto: YUM
For an appetizer I chose Ale Poached Mussels (Prince Edward Island mussels with rustic bread, rosemary, ale and mustard broth). I was shocked by the shear amount of mussels. And then came the taste: the ale was mild, the mustard was spicy and grainy, the bread was crusty and buttery, and the mussels were perfectly cooked. That could have been an entire meal in itself.
Jenn and Wendy chose Black Pepper Parmesan and Lemon Gnocchi (hosue made gnocchi with duck confit, haricot vert, pearl onions and watercress in a sage and vermouth broth). The gnocchi could have been a bit softer for my taste, but the girls liked their appetizers and wished they had a spoon to finish off the sauce.
For the main course I had Beef Shortrib and Tenderloin (over roasted summer root vegetables, pomme frites and red wine sauce). This was a perfect meat & potatoes dish. Shortrib was fork-tender, while tenderloin was pink in the center and delicious. Pomme frites were skinny and crispy, and for the vegetables I had adorable mini carrots.
Jenn chose Sauteed Sea Scallops (with yukon gold potato mash, haricot vert, wild mushrooms and a sage emulsion). The dish was delicious, but unfortunately one of the scallops looked a bit undercooked.
Wendy chose Five Spice Laquered Chicken Breast (with black plum and ginger dumplings, Napa cabbage and wild mushroom saute, coriander duck jus).
There were 3 choices for dessert, and seen as there were three of us, we ordered one of each: Chocolate Souffle Cake (with bourbon cream), Beignets (with chocolate sauce and raspberry jam), and Fresh Fruit Crisp (strawberry and rhubarb with house made vanilla bean ice cream). Surprisingly, the last dessert was my favorite. According to our waitress, though, the souffle cake was "plate lickable."
This was a great dinner! Highly recommended.
The only snafu happened with Wendy's drink, which was insanely strong, and then after being replaced, was spilled on our table. "Stuff" happens.