Dinner at
Mary Queen of Scots is richly satisfying: the menu is a blend of French and Scottish influences, all executed with a comfort food sensibility. This duck cassoulet was one of my favorite dishes - creamy goodness with confit rabbit, sausage, beans and sourdough.
The toasted walnut salad was beautiful, with grilled apples, walnut vinaigrette and clava cheese, a stinky Scottish variety.
A crowd pleaser: devils on horseback, which are apple chutney stuffed dates, wrapped in bacon.
The wild mushroom toast appetizer is made with bacon topped with a fried egg.
The pork carbonara is huge, creamy and delicious with garlic confit, cherry tomatoes and topped with an egg.
The roast chicken has crispy skin and comes with a tasty burgundy reduction, baby carrots and oyster mushrooms.
The grilled scallops is an elegant dish, with chunks of bacon, parsnip puree, fried brussels sprout leaves and touches of dill.
Although meatless, the vegetable tart is wonderful with ratatouille veggies and cheese on a light, flaky base.
The steak comes with smashed potatoes and horseradish garlic butter, and although I didn't taste it, the person that ordered finished every bite.
On to the lovely desserts...they each had interesting and unexpected savory/sweet combos that worked surprisingly well. This sweet corn financier with cranberries was a big hit, and beautiful.
I loved this dish, with peanut butter filled chocolate sandwich cookies, honey ice cream and bourbon flambeed bananas.
The acorn squash cheesecake with maple and walnuts was just sweet enough and perfect for fall.
The apple tart was the most straightforward dessert topped with ice cream, a nice ending.
Dinner at Mary Queen of Scots is richly satisfying: the menu is a blend of French and Scottish influences, all executed with a comfort food sensibility. This duck cassoulet was one of my favorite dishes - creamy goodness with confit rabbit, sausage, beans and sourdough.
The toasted walnut salad was beautiful, with grilled apples, walnut vinaigrette and clava cheese, a stinky Scottish variety.
A crowd pleaser: devils on horseback, which are apple chutney stuffed dates, wrapped in bacon.
The wild mushroom toast appetizer is made with bacon topped with a fried egg.
The pork carbonara is huge, creamy and delicious with garlic confit, cherry tomatoes and topped with an egg.
The roast chicken has crispy skin and comes with a tasty burgundy reduction, baby carrots and oyster mushrooms.
The grilled scallops is an elegant dish, with chunks of bacon, parsnip puree, fried brussels sprout leaves and touches of dill.
Although meatless, the vegetable tart is wonderful with ratatouille veggies and cheese on a light, flaky base.
The steak comes with smashed potatoes and horseradish garlic butter, and although I didn't taste it, the person that ordered finished every bite.
On to the lovely desserts...they each had interesting and unexpected savory/sweet combos that worked surprisingly well. This sweet corn financier with cranberries was a big hit, and beautiful.
I loved this dish, with peanut butter filled chocolate sandwich cookies, honey ice cream and bourbon flambeed bananas.
The acorn squash cheesecake with maple and walnuts was just sweet enough and perfect for fall.
The apple tart was the most straightforward dessert topped with ice cream, a nice ending.
No comments:
Post a Comment