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February 25th 2012 - Restaurant Week: 3 courses for $33
First Course:
Winter Squash soup with maple cream: Absolutely fantastic flavor and creamy texture.
Second Course:
Pork Tenderloin with smashed potatoes, roasted root vegetables, pickled bean vinaigrette, spicy mayonnaise: Pork was nicely flavored, the potatoes served on my plate were cold but tasty, the pickled beans were really good and a nice contrast in flavors.
The second option was a pan-roasted whitefish, ted’s creamy polenta, house cured olives, preserved tomatoes, werp farm greens. Absolutely delicious and everything at the right temperature. Mark had this option, but I forgot to take a picture
Dessert:
rye flour crepes, brown butter ice cream, caramelized apples or chocolate custard cake, espresso cream, lemon confit. Mark thought the crepes were good, but not outstanding. Sue liked the chocolate cake, even with the espresso cream, although the lemon confit was a little over powering and unnecessary in my opinion.
Although I'd have to say the best part of the night were the cocktails:
Amongst the group around the table, we had:
Napa Chard
Beets Knees
The Delicieux
Bengali Gem
Exhibit B
Black Sangria
Mark's favorite was the Beets Knees (Sue also liked). Sue really enjoyed the Bengali Gem.
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