Obviously I am posting a bit late. In my moving around it's been difficult to get a chance to post, let alone find my camera cords.
My birthday was in July - 6 months ago - and I still remember this dinner as being one of my favourites in a long while. The service was impeccable, our waiter was able to tell us every detail about the seafood we were ordering, right down to where along the BC coast it was caught. It was also nice as we ordered a variety of things to share, and he orchestrated the meal according, seafood into meats, white wine into red.
The Amuse Bouche was quite interesting, and however it may sound, it actually worked really well. Scallop ceviche served with house made BBQ chips. There was something about the smokey-ness of the chip that paired well with the smoothness of the nearly raw scallop.
Oysters. We did kushi and an assortment from around BC. They were served with sea asparagus, and the usual accompaniments of lemon, horseradish and mignotte sauce.
Rock shrimp bisque. We were lucky as this BC delicacy was still on special. Our server told us that each fish has a certain season for which fishing permits are alloted. So it is not that rock shrimp "migrate", more that the government artificially creates "seasons" for sustainability.
A rustic take on moules or shellfish "bake": Mussels, clams and scallops prepared in a leek and white wine sauce. I recall their being an option between the white wine version and a tomato based version. It was delicious, but perhaps a bit dry. It also would have been nice if it was served with baguette to soak up what there was of the liquid. This was my least favourite of the night, disappointing because I am easily won over by mussels.
As the weekend before we had explored Naramata, we decided to go with a local Narmata wine: Kettle Valley. BC wines are spectacular, and this one was above and beyond.
Et voila, dessert. A chocolate fondant (which I promptly put over my icecream), vanilla ice cream served with a cocoa dusted truffle, and my favourite molten lava cake. I didn't want to share, but as I am getting older, I figured I better put on a big girl face and let my partner order a spoon.
My birthday was in July - 6 months ago - and I still remember this dinner as being one of my favourites in a long while. The service was impeccable, our waiter was able to tell us every detail about the seafood we were ordering, right down to where along the BC coast it was caught. It was also nice as we ordered a variety of things to share, and he orchestrated the meal according, seafood into meats, white wine into red.
The Amuse Bouche was quite interesting, and however it may sound, it actually worked really well. Scallop ceviche served with house made BBQ chips. There was something about the smokey-ness of the chip that paired well with the smoothness of the nearly raw scallop.
Wapiti Elk Medallions with a rosemary pepper crust, chocolate and sour cherry jus. We added a few rock shrimp on the side. It was served atop a vegetable medley of string beans, asparagus and carrots ( a bit '90s, but a nice addition to an otherwise carnivorous meal).
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