Sun Salutation – prosecco, aperol, lemon juice |
Sep 9, 2019
Sep 6, 2019
Early-bird Dinner. Rella on Monroe Ave.
Raw Oysters from Katama Bay, MA |
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Grilled Romaine, Beans, Crema |
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Buratta, Pesto Tomato, Crostini |
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Buratta, Pesto, Tomato, Crostini |
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Calamari, Baby Octopus, Limoncello Vinaigrette |
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Cauliflower, Beans, Goat Blue Cheese, Radish |
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Lamb Ribs, Peach Barbecue Sauce, Parker House Rolls |
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Rock Shrimp Sliders, Parker House Rolls, Chips |
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Aug 22, 2019
Date night out. REDD Rochester.
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F: Ann's Manhattan (rye whiskey, carpano antica formula, brandied cherry juice, angostura bitter) R: Orange Whip (white rum, blanco tequila, fresh orange, ginger) |
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Smoked trout crostini, sourdough, fennel, oregano |
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Shrimp tempura, sriracha sour cream |
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Sashimi of hamachi, sticky rice, soy ginger marinade, edamame |
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Caramelized scallops, cauliflower, capers, raisins, almonds |
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Jul 15, 2019
Nine years married. Niagara-on-the-Lake.
Three days, two nights, four amazing meals.
1 – Treadwell | farm to table cuisine
Friday night dinner al fresco at the impressive spot, Treadwell, in the heart of historic old town where the river meets the lake. Their farm-to-table inspiration was wonderfully done. A standard concept of seasonal ingredients from local Canadian purveyors was taken to the next level by using thought provoking combinations on each plate. We paired the meal with a lovely bubbly from Kew Vineyards, an organic Riesling made in the style of Prosecco!
3 – Masaki Sushi
4 – Trius
1 – Treadwell | farm to table cuisine
Friday night dinner al fresco at the impressive spot, Treadwell, in the heart of historic old town where the river meets the lake. Their farm-to-table inspiration was wonderfully done. A standard concept of seasonal ingredients from local Canadian purveyors was taken to the next level by using thought provoking combinations on each plate. We paired the meal with a lovely bubbly from Kew Vineyards, an organic Riesling made in the style of Prosecco!
Charcuterie with pickled veg and egg |
Beef tartar with egg and hazelnut |
Heirloom tomato, mozzarella, fried basil, red pepper coulis
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Scallops, eggplant purée, pork belly, fennel, cumin |
2 – Peller Estates Winery and Restaurant
Light lunch on Saturday outside on the patio at Peller. The trout dish was unbelievably good, along with their signature series Ice Cuvée Classic to sip on.
Light lunch on Saturday outside on the patio at Peller. The trout dish was unbelievably good, along with their signature series Ice Cuvée Classic to sip on.
Ontario Shrimp Niçoise: Green Beans, Quail Egg, Cherry Tomatoes, Blue Potato, Chive Dressing |
Goat Cheese Croquettes: Pickled Apple, Frisée Salad, Pepper Gel, Toasted Peanuts |
Spring Trout: Icewine Onion Jam, Pear Yogurt, Pickled Salsify |
3 – Masaki Sushi
Saturday night dinner. Every time we saw a dish arrive at somebody else's table at Masaki, we wanted to know what it was and order it too! We started out with just one roll plus the chef’s selection of nigiri. We ended up ordering two more rolls and honestly could have kept going...Especially when the couple seated next to us at the bar ordered the una don—marinated bbq eel with steamed rice in sizzling hot stone bowl.
Masaki roll: seared salmon and scallop over a california roll with tobiko, spicy mayo and unagi sauce |
Premium sushi: chefs choice 15 pieces nigiri with premium fish |
Dynamite roll: shrimp tempura, crabmeat, avocado, cucumber, tenkasu, spicy mayo |
Spider roll: softshell crab, avocado, tobiko, unagi sauce |
4 – Trius
Sunday brunch and wine pairing. Formerly Hillebrand, Trius is best known for the iconic red, a blend of 3 grapes, hence “Tri”. The standout for us, the duck egg dish...Simply perfection.
Homestead Farm fried duck egg: fresh Ontario burrata cheese, icewine onion jam, prosciutto, cremini mushrooms, pea shoots, balsamic |
Icewine cured and smoked salmon: asparagus, grapes, goat cheese, fried capers, salmon roe, blini cake |
Icewine cured and smoked salmon |
Homestead Farm fried duck egg |
Trius farmers bowl: heritage capon breast, hot house tomato, English cucumber, bok choy, fingerling potato, beet, quinoa, asparagus, mozzarella, egg, soy ginger dressing |
Ontario beef ribeye: honey carrots, bok choy, portobella mushroom, potato, horseradish popover |
Ontario beef ribeye |
Black forest chocolate bar: Trius red poached Niagara cherries, smoked chocolate crumble, cherry mascarpone cream |
Artisan Cheeses: Niagara gold cheese and pear; Nosey goat and currants; Devils Rock blue and honeycomb; Walnut toast |
Feb 22, 2019
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