Winterlicious: Tundra

For our second winterlicious outing this year, we went to Tundra with Nick and Tammy. Pictures aren't fabulous, some without flash and some with... but here they are nevertheless...

Pretty martinis to start..bread basket with black olive tapenade...
Appetizers:
Tammy had
featured soup
created daily by our team of chefs
this night Cream of Mushroom... velvety and tasty...
The rest of us went with
baby lettuce and seedling salad
apple, dried cranberries and toasted walnuts in a roast apple cider vinaigrette
fresh, crisp, with a nice vinegary bite
Some wine of course
red
and white
Mains:
I chose
poached Atlantic salmon with fine herbs
crab forked new potatoes, winter vegetables and mussel tarragon emulsion
potatoes were fabulous... seafood overload.. salmon pure tender, flaky perfection...
Tammy and Nick went with
coq au vin
grain fed Cornish hen braised in red wine with baby vegetables
and caramelized onion rosti
simply beautiful, generous, and delicious...
and Jay decided on
Nova Scotia lobster macaroni and cheese
with fresh lumachini pasta and 4 year old white cheddar
creamy lobster and pasta perfection, taste was right on... however presentation was not what I expected, one I though it was going to be baked in a dish not loosely formed in a skillet, two this plate could use some color, green would be nice.. baby spinach...
Dessert:
Jay's
spiced carrot cake and wildflower honey and orange marmalade
cream cheese ice cream
presentation could be better, overall an ok dish
while the rest of us had
apple cheesecake
calvados caramel sauce and almond tuille
you just can't go wrong with cheesecake... this was good

Our meal was great. Overall food was fabulous and very tasty. One drawback however is that the menu presented at the restaurant differed from the one online... I don't like those surprises... I choose my place based on the menu online weeks in advance... changes on arrival are not welcome... I was looking forward to a salad with beets, instead I had to settle for dried cranberries...

Online Winterlicious Menu

featured soup
created daily by our team of chefs
or
baby seedling salad
baked red and yellow beet, toasted pumpkin seeds, roast apple cider vinaigrette

slow poached wild atlantic salmon
crab mashed Yukon gold potatoes, mussel tarragon emulsion
or
cornish hen “au vin”
braised in red wine with mushrooms, pearl onions, baby vegetables, mashed Yukon gold potatoes
or
lobster macaroni and cheese
fresh lumachini pasta, nova scotia lobster, au gratin with aged white cheddar and truffle essence
or
pumpkin goat cheese risotto
wild mushrooms, walnuts, garlic sage cream

apple cheese cake
rum caramel sauce
or
spiced carrot cake
honey vanilla orange marmalade