So cool! This was how they showed the dessert menu. Since the table was covered in paper, they stamp this huge box onto the table..so cool!
Pan Seared Calamari ($14)
Sauteed with Curried shrimp butter and baby spinach, finished with coconut lime creme fraiche and mango chutney.
Both me and John really like this dish, there was a lot of Asian flavors even in the way the calamari was cooked, and I like that. I couldn't really taste the coconut lime creme fraiche and the mango chutney had it's own dimension. The mango wasn't the sweet sweet mango but rather a different type, I remember the taste but just couldn't pinpoint where I knew it came from. I really like the curry sauce and everything just blended so well together and just made me wanted more. =9
John's Dish: Crusted Halibut ($32)
Corn Flake Crusted Halibut topped with dill aioli, sauteed vegetables, and basil-pesto angel hair pasta
John loved this dish, he said it was like an upgraded Micky D's Fillet-o-Fish. The fish itself had a crunchy crust while it's flesh was flaky and just perfect in the mouth. He also was loving the bail-pesto angel hair pasta, he kept asking what made the pasta green since he forgot what the menu said, and I knew it was pesto..hehe. Again the pasta was really good too, and I think he wanted a larger serving of the pasta by itself.
Carmen Creek Bison Duo ($32)
Certified organic Alberta Bison Stirploin and Short Rib with Sauteed Vegetables and Truffled Pommes Puree
Now that I read the menu again, I did not know that there was even any actual Truffled Pommes Puree, instead they tasted and looked like mashed potatoes to me..huh. The Short Rib of the Bison was just a small portion but it just reminded me of the meat texture that is put into soups or stews. I don't like the string like texture of the meat as part if a entree. The Striploin was really good, cooked to a perfect medium rare, it didn't give such a strong meat flavor as beef does but just mildly.
Creme Brulee ($8)
Today's flavors: I forgot the whole name but our server said it tasted almond-like.
And they delivered on that. First bite was kinda weird for me, it was not sweet like previous creme brulee's I have tried but since it was almond flavor there was this tone down bitter taste to it. But this creme brulee grew on me as I kept tasting it and John also really liked this dessert too, which was good because he finished most of it!
A great 2 hour dinner spent with good company and good food. Catching up with good friends, conversation just flows and continues on which is such a nice change. I felt really bad that John offered to pay for the meal because he did so before, but once I get a job and some money, I'll return the flavor! HEHE
Packrat Louie
10335 83 Avenue Northwest
Edmonton, AB T6E 5C3, Canada
(780) 433-0123
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