Three of us had lunch at Anjou today and were very pleased with it. The place is very small with the white tableclothed tables fairly close together, but still surprisingly quiet.
The menu has an "Express Lunch" section which includes an entree and soup or salad for $14.50 and an ala carte section with appetizers about $7 and entrees $15 to $20.
The bread was crusty epine, served with excellent French style butter, that was a bit too cold.
Bonni opted for the Foie Gras on Brioche with Salad from the Express menu. The salad was mixed greens with a lot of red oak leave lettuce and some green lettuce that I can't remember right now. The vinaigrette dressing was excellent. It's what we try to make at home but never quite pull off as well. The Foie Gras was more in the brioche than on it, but both the brioche and foie gras were very good. Bonni thought the brioche was bit too sweet. It was served with cold leeks and sliced apples in honey that were fabulous. All in all everything in this dish worked well together.
Andrew had the Chilean Sea Bass with Mustard Sauce and a Celeriac Salad. The salad was juliened celeriac with a nice dressing on some greens. It was different and tasty. We commented that mustard sauce with sea bass did not sound like a good combination, but Andrew was feeling adventurous. The sea bass was served on a bed of creamy mashed potatoes and the grainy mustard sauce really complemented it well without overpowering it at all.
I ordered the Confit of Duck Leg and Ginger and Carrot Soup. The soup was ok. The ginger was in the right proportion so as not to take over. It was lightly creamed, but I wasn't excited by it and wouldn't order it again. The confit was very good served with sliced oven roasted potatoes and chanterelle mushrooms. The skin was crispy and the meat was flavorful.
For desserts we had a Meyer Lemon Tart, Chestnut Cake, and Poached Anjou Pears with Sabayon. The tart was the best of the three, and it was very good. It had a nice light, flaky crust and a good topping of meringue. I might have liked it a bit tarter, but meyer lemons are not that tart. The pears were good with a very competent lemony sabayon, but didn't elicit a wow from any of us. The Chestnut Cake was a dissapointment. It was a nice light very well made cake served with a pear coulis marbled with raspberry coulis. However it didn't have much in the way of chestnut flavor.
We plan to try it again soon for dinner before the theater.
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