I had the seared scallops with sautéed spring vegetables and garlic chive vinaigrette, (the dressing was just right, salads in other establishments had been drowned!) The scallops were huge and I didn’t manage all of them but they were delicious.
Dan had the duck confit with frisee & Anjou pears, apple cider vinaigrette and duck proscuitto as a starter which was a delight. It was as good as a real french confit, slowly cooked until the meat is tender. The sharp salad a good contrast with the rich meat.
For his main course, Dan had Grilled buffalo sirloin with sweet potato hazelnut gratin & sweet onion jam and finished every morsel, it was excellent.
Dan’s pud was coffee 2 ways, moccachino bread pudding &vanilla latte crème brulee very very rich and just Dannys thing, you need to like chocolate for this though (and coffee)
I had the Anjou pear tart with ice wine mousse. How could you go wrong? The pear tart was delicately flavoured and exquisite, ice wine is a completely new flavour for me and I’m still undecided!
We both had coffee and shared a bottle of King Estate Pinot Noir, from Oregon, excellent but pricey at $52 +tax & tip. The grand total was $185 inc tip. We had excellent service from Paul (McSue there was no sign of your server) and would like to visit again soon!
We returned to POR by taxi which cost about $20 including tip..
Danny and Jackie