Once again, I'd like to thank y'all who sent your very best anniversary wishes to Poodle and me. We had a wunnerful evening with an exquisite meal!
As a selfprofessed foodie, I just HAD to share our menu with y'all. (Especially for those that called me a rube because I'm not so big on the veggies. How.Very.Dare.You.) For those of you who don't care from good food and wine, feel free to move on. Otherwise, sit back, grab a napkin and read on.
First off, the sommelier is one of the reasons I love this restaurant! He always remembers us and is so nice and enjoyable to speak with. Love him. Next, the dining room hosts my second favourite view of the city. The only other view better than that is from the other side from the Island. Sigh.
Let's get down to business, shall we?
Aperitifs: Kir Royal
Amuse Bouche: Smoked trout, which was surprisingly good, considering I am SO not a fan of fish.
Appy: Pan Seared Foie Gras served on a potato pancake, with leeks and sautéed seasonal mushrooms and truffled foie gras jus. Sipped on a 2003 Château Lafaurie Peyraguey 1er Cru (Sauternes), which was a sweet, honey and apricot oral adventure. Yumm!
Dinner: Poodle had: Quebec Veal Rib Eye, with king oyster mushrooms, roasted cherry tomatoes and root vegetables, truffled veal jus.
I enjoyed: Naturally Raised Angus Beef 8 oz. Filet Mignon with whipped potatoes, french green beans and sauce Bordelaise.
During dinner we enjoyed a bottle of 1993 Château Haut-Brion 1er Grand Cru that we brought from home. It was the first time either of us indulged in a first growth and enjoyed letting the sommelier have a wee taste, too.
Dessert: Poodle enjoyed a dark and milk chocolate layer cake, a crisp chocolate wafer and strawberry sorbet.
I dove into Scaramouche's signature Coconut Cream Pie with white chocolate shavings and dark chocolate sauce. I save a glass of the Sauternes to have with the pie and it was an exquisite combination! Like sugar bombs going off in your mouth!
And to cap it off, coffee and Poodle had the 1988 Fonseca ‘Guimaraens’ Port.
Now if you'll excuse me, I have to go plan a creative menu of various water and lettuce recipes for the next 6 months.