The Ferry House has become a anniversary tradition for us. We actually like some other restaurants more but you can't fight tradition :))
We thought last night, day before the holiday would be a good night and we were right. Normally this place is packed every night but was 3/4 filled last night.
Started with: Warm wild mushroom and field green salad was a nice savory slant to the salad. This has been a staple of the menu for a few years.
Crab tacos were mini tacos stuffed with crab, again designed around a salad.
Starters were both very good.
Crispy rolls are served with a garlic herb butter.
Mains were: Sliced duck breast and a duck taco over infused mashed potatoes and stir fried veggies in a port reduction.
Other entree was a "surf and turf" special of lamb loin with shrimp and scallops over truffle oil mashed potatoes and veggies.
Both entrees were hearty, flavorful and satisfying. Chef Trigg serves food in the Flay style.
Shared a dessert of pineapple upside down cake, topped with cinnamon ice cream.
Nice way to end the meal. I had decanted a 2001 Quilceda Creek Cab earlier in the afternoon which was excellent.
When we first went to The Ferry House in Lambertville back in the early 90s Chef Trigg's cuisine was considered bold and daring. Fast forward 15 years and not much has changed. No longer is the food bold and daring but he has managed to keep the menu updated, items change and all the dishes are always properly spiced and flavorful.
Reservations are recommended well in advance as this is a very popular restaurant.
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