Wife and I had dinner at Evangeline Monday night, after reading about the chef/owner and his wife, who is the chef/owner of Bresca, who cook together at Evangeline with a limited prix fixe menu and a limited staff, only on Mondays, when both restaurants would otherwise be closed. (http://www.restaurantevangeline.com/r...)
The prix fixe menu (no longer $25; it was $38 this week) offered two choices for the 1st course, two choices for the 2nd course, an optional cheese course (for $5 extra), and one choice for dessert.
For 1st course, wife had the local farm green salad with marinated cucumber. The greens were fresh and delicious and it was a very nice salad. I chose the ivory salmon with potatoes, bacon and chives. A nice piece of salmon with crispy skin attached. The flesh was moist and succulent and cooked to perfection, almost but not quite raw. It was served with some finely diced potatoes, bits of thick, crisp bacon and chives.
For 2nd course, the choices were hake from Browne Trading with warm tomato, fennel and shallot salad or duck leg confit with Maine white beans and wilted rainbow chard. The fish sounded good, but we both chose the duck leg confit. I thought it was outstanding. Some of the most flavorful duck I have tasted in a very long time.
We shared the optional cheese course, Fern Hill chevre with marinated beets. It was very good, but not as exciting to me as the ivory salmon or the duck confit.
The dessert course was Maine blueberry clafoutis, a sort of creamy pudding with blueberries. A pleasant ending for a very enjoyable dinner.