|What to order?|
|Of course wine!|
|Pan fried ricotta cakes|
The pan-fried ricotta cakes had a slightly crispy exterior, juxtaposed with a creamy interior consisting of melty, gooey house made goat cheese. Topped with slightly sweet chicken conduto and tomato basil jam, I looked forward to what else they would produce. The polenta fries intrigued us all when we saw it on the menu, but were basically just fries made with polenta. Although different than how other restaurants serve polenta, without the dipping sauce, they had little flavor on their own and felt a bit gimmicky.
The diver scallop topped with a quail egg and fresh shaved truffle on a bed of deliciously salty prosciutto, was an explosion of flavor. The only disparaging remark I have to make about this dish was it was literally a singular scallop, priced at a hefty $15! Although the Edmonton Journal had noted that their menu can be a bit pricy, I don't think we were expecting it to be quite that exorbitant.
|Diver Sea Scallop with Quails Egg and Shaved Truffle|
The humans both managed to choose entrees that I couldn’t enjoy. The female human ordered slow braised feeb cheeks with aracini. I watched as she enjoyed it, telling me about how juicy and tender it was. The aracini was soft and oozing with cheese. The man humans oxtail ravioli with cherry tomato veal reduction (make the horror stop now!!!), he said was a let down. He thought that the pasta was too thick and that the filling was not very flavorful.
|Feeb Cheek and Aracini (eek!)|
Dessert was as hit and miss as the appetizers and entrees. The goat milk panacotta with basil infused custard and peppered blueberry sauce had a very distinctly goaty taste, not a taste that I particularly enjoy. The chocolate trio needed more cohesion to be served as a singular plate. The white chocolate ice cream was probably my least favorite and seemed to be the odd one out of all three chocolate items on the dish. The dark chocolate pie was rich with a very flaky pastry, but the portion size was too large considering it’s lack of sweetness. It was just too difficult to eat quite that much dark chocolate. My favorite was the chocolate mousse which was rich, creamy, and airy.
|Chocolate Dessert Trio|
11244 104 Ave