sit. sip. savour.: Jan 26, 2012

Thursday, January 26, 2012

Back Lane Café

to celebrate my husband, Duncan's, and best bud, William's, birthdays, my bff Jean and I headed to BACK LANE CAFÉ in Hintonburg.

cocktails to start: scotch, Manhattans, martini

menu (listed below in its entirety)

wine list

beet carpaccio with fennel slaw (saffron & sherry vinaigrette)

cream of celery, parsnip & parmesan soup

lentil & spinach soup with goat cheese gougère

Manoir du Carra Beaujolais Villages 2010 - lovely with our 4 mains

mussels in toasted garlic and Provencal tomato sauce with saratoga chips

hearth simmered fisherman's stew

wood fired 12oz New York steak with cauliflower gratin & saratoga chips x 2

mussels devoured

... as is fisherman's stew

... and steaks

unfortunately, I did not take photos of dessert - I was too keen to get it in my belly. you'll just have to take my word for it that the bread pudding with hot rum sauce & whipped cream is to die for. if not, then check it out for yourself!

sit. sip. savour.

Éva Nagy - accredited sommelier & yummy food enthusiast

p.s. I have included the menu as per January 21st dinner ...

HORS D'OEUVRES

soup of the day: cream of celery, parsnip & parmesan
lentil & spinach soup with goat cheese gougère
almond, garlic & mushroom paté
beet carpaccio with fennel slaw (saffron & sherry vinaigrette)
pan fried chicken livers with cipollini onions on brioche

SALADS

frisée with walnut, orange & parmigiano & walnut vinaigrette
grilled vegetables over quinoa, cilantro, sesame dressing
grilled shrimp & radicchio with chickpeas, herb vinaigrette (2 or 4 shrimp)
roast salmon nicoise salad

MAIN COURSE

mussels in toasted garlic and Provencal tomato sauce with saratoga chips
lamb shank tajine with bulgar pilaf & mint yogurt
wood fired 12oz New York steak with cauliflower gratin & saratoga chips
hearth simmered fisherman's stew
hearth roasted duck breast with vegetable pavé, swiss chard & sundried cherry sauce

PLATS BISTRO

meatball & 'fior di latte' calzone with side salad
duck leg braised with oranges & olives served over chickpea ragout

WOOD FIRED PIZZAS

margherita: tomato, mozzarella 'di Bufala', fresh basil, olive oil
alla Romana: tomato, anchovies, mozzarella 'di Bufala'
Melanzana: grilled eggplant, tomato, 'fior di latte', ricotta & toasted walnuts
Cadet: shrimp, fig, capicola, banana pepper & 'fior di latte'
Musa: lamb, cauliflower parmigiano cream, prosciutto, 'fior di latte' & pine nuts

DESSERTS