Restaurants & Bars

San Francisco Bay Area Dinner

Canteen - Wild Salmon Dinner


Restaurants & Bars 5

Canteen - Wild Salmon Dinner

vespaloon | Jul 19, 2006 03:11 PM

Another amazing meal at Canteen. This was for their Wild Salmon prix fixe dinner. For $50 (I think) a head, we had:

Veal Carpaccio - lovely pink pieces of veal, capers, not heavy all, and very flavorful. Simple and delicious.

Crab and Artichoke Soup - extremely rich and yet light at the same time. This is very difficult to do! It was SOO good. very savory and a beautiful pale green color - I could have eaten bowls and bowls of it. Freshest crab and very of the sea! Perfectly hot. Thin consistency which I really enjoyed. James really liked this.

Wild Salmon with Sweet Corn and Morels. How can I not love anything with morels? Again, all the flavors just sang in perfect harmony. Salmon itself was extremely soft, buttery, and surprisingly mild for wild salmon. Maybe I don't know how to cook it, but in the two times I've tried, it's been remarkably fishy and strong (not for lack of freshness I think as I bought it at Whole Foods both times!?) Truly melted on the tongue.

Sweet gorgonzola on fig brown bread-puddingish base. The cheese was deliciously creamy and rich. Figs were nice and figgy. There was a llittle bit of honey-ish drops around the edge. Good contrast to the cheese.

Coriander ice cream on a roasted peach in a bird's nest made of katafi. At least I think it was katafi. Some really crunchy, filo-y, thready thing. This added great texture and a bit of savory to the dessert. This dessert was AMAZING in its creativity and taste. And this is coming from someone who doesn't typically like dessert. I'd much rather have a bowl of french fries. Plus, cilantro ice cream!?!? Who knew??? I have always liked cilantro (as an adult), but had never had it in a sweet form. It was not too strong and REALLY worked. The roasted peach underneath was nice, but a little softer than I like - maybe I just don't care for cooked peaches that much and I do actually prefer white peaches in raw form. Even so, I thoroughly enjoyed the dessert and commented to the chef on that and the rest of the meal.

We had a nice bottle of pink wine. Don't kill me, I don't recall the name. Already an exhausting week, I was a little bit loopy at the end.

Want to stay up to date with this post?

Recommended From Chowhound