Soup Special for the night--Sweet Corn, Tomato & Jalapeño Soup--$9. Slightly spicy vegan soup with organic yellow corn, sweet onions, garlic & vine-ripened tomatoes, crisp tortilla garnish. This was the perfect summer soup. Brothy, not to thick and with a slight kick.
Tossed Green Salad--$11. Organic greens tossed with tender beets & toasted pumpkin seeds with tangy mango & rice wine vinaigrette, crisp sweet potato garnish. The dressing was delicious. I couldn't really tell the garnish was made of sweet potato but it, along with the pumpkin seeds, provided a nice crunch.
Steamed Shellfish--$17. This was a starter but I order it as an entree. Prince Edward Island mussels, Manila clams and tender rock shrimp with caramelized bacon, brandy & lemon, finished with a touch of cream & fresh basil. The sauce is delicious. I sometimes take home the leftovers. It makes an amazing pasta sauce when added to linguine.
Orecchiette Pasta--$19.50. Medley of domestic & wild mushrooms with caramelized onions sautéed in olive oil and finished with a sundries tomato & basil pesto cream sauce, with shaved Asiago cheese. I wasn't a fan of this. The cheese shavings were actually more like thick slabs of cheese. The orecchiette was overcooked and there wasn't much of a mushroom tastes.
2016 06 26
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