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Le Cellier
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Sunday, November 6, 2016
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Michael was our server, and proprietor Kiki stopped by to say hello.
We started with a bottle of Chateau de Charmes Riesling, Niagara Peninsula, '11 (55).
Lew picked the Seafood Sampler (19) of PEI mussels with lobster sauce, head-on prawns, crispy oysters with caviar and Wakame Salad.
I ordered the Baked Triple-Cream Brie (14) with pickled heirloom beets, figs three ways, baby greens and hazelnut pralines.
We carefully split and shared both appetizers.
Lew picked the Black Angus Rib-eye (54) with crisp fingerling potatoes, Nueske's bacon vinaigrette, frisee, heirloom carrots and caramel butter.
I chose the Le Cellier Signature Coffee-Rubbed Bison (50) with roasted garlic bread custard, red onion marmalade and roasted bone marrow.
To enhance the meal, Guest Service Manager, Jeff added Smoked Macaroni and Cheese (NC).
We consumed half the entrees and boxed the remaining to save room for dessert.
Lew chose the Chocolate Whisky Trifle (11) of Malted Milk Panna Cotta, caramel popcorn, whiskey caramel sauce (added at table-side) and buttered popcorn gelato with the recommended Godiva Chocolate Martini (10.75).
I finished with Chocolate Mousse Maple Leaf (8) with whipped cream and sesame tuille, accompanied by the recommended Meeker FroZin Zinfandel Icewine, Sonoma County (13).
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Bread
Course |
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Seafood
Sampler |
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| Brie |
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| Ribeye |
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| Bison |
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| Mac-n-Cheese |
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Chocolate
Martini |
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Ice
Wine |
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Chocolate
Whiskey
Triffle |
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Chocolate Mousse
Maple Leaf |
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