How often is perfection of dining out the highlight of the evening ? Trust me, not often BUT last night Chef Natasha and her staff pulled it off.
They were clever enough to open up just for Valentine’s and were sold out. The menu was incredible. When reservations were made for this night out, payment up front was pretty cool. I was taking my best beau out and I didn’t have to take any money with me. Great strategy on their part. This way, cancellations are rare.
The first course, Don and I both chose the Smoked Haida Gwaii Scallops with sauteed spinach, pancetta with a balsamic glaze. This was paired with their 2012 Chardonnay. We were drooling. This was magnificent.
The smoke flavour was so subtle and the pancetta was perfect here. Absolutely wonderful.
The second course we chose differently but, as always, tasted each others pick.
Don chose the proscuitto wrapped trout on top of a clam, mussel and corn chowder, with herb oil. The presentation was perfect. The flavour of the trout was wonderful.
I chose (the very best of the night, I might add) pan roasted beef tenderloin, roasted squash and potato mousseline (like silk), sauteed asparagus, pan jus, bearnaise. This was paired with their 2011 Reserve Merlot. OMG….unbelievable perfection…..in taste, texture, and presentation.
Dessert was a picture…Tiramisu teaser, espresso and ladyfinger scented panna cotta, tiramisu macaroons (so light, they could fly), coffee cramel. This was paired with their 2012 Late Harvest Pinot Blanc.
Not that they served enough wine with their dinner, I also ordered, and was not sorry I did, Desert Hills Ambassador port.
This was an evening that was special, delicious and perfect in every way. Thank you Chef Natasha and your staff and thank you to the best husband a lucky girl like me just simply adores. WOW!
You guys are the ultimate foodies! I love your posts. I’m right there with you.