My SO and I went to Niagara-On-The-Lake and had the opportunity to have dinner at the Peller Estates Restaurant, under the command of Chef Jason Parsons.
We were first served four types of bread, with butter. The highlight in my personal opinion was the rosemary bread, surprisingly rich in flavor and with a nice texture. See photo at http://img2.uploadimages.net/928189Pe... (102.3 KB).
My partner's amouse-bouche was a delicious concoction made with red bell peppers and goat cheese. The strong goat cheese flavor offered the correct weight to balance the sweet roasted red peppers. See photo at http://img2.uploadimages.net/356074Pe... (63.0 KB).
My amouse-bouche was a simple roasted tomato and blue chese on a toast. A nice attempt, but unfortunately neither ingredients had enough flavor to make an impact. See photo at http://img2.uploadimages.net/128416Pe... (63.0 KB).
My partner started the meal with the "Local Organic Greens" salad. It was served with toasted pumpkin seed and grape seed oil vinaigrette. It could had been better presented, but most importantly, it was fresh and tasted good. See photo at http://img2.uploadimages.net/368670Pe... (64.7 KB).
My first appetizer was "Salmon/Salmon/Salmon". This wonderful dish presented salmon prepared three ways. Samon tartar was nice, maybe it could have used a little bit more spices to enhace its flavor. The salmon bisque was simply delicious, creamy, very rich flavor; if I didn't know it was salmon, I would have said it was lobster bisque; nonetheless, great taste. Finally, the third one was crusted salmon supreme; this one had the most delicate flavor, salmon raw on the inside surrounded by a crisp deep fried batter, sitting atop a layer of diced (shitake?) mushrooms; the flavor of the salmon supreme and the mushrooms complemented each other, creating a delicate small masterpiece. See photo at http://img2.uploadimages.net/054089Pe... (59.2 KB).
My second appetizer was "Jerusalem Artichoke Soup", served with seared foie gras, red snapper and creme fraiche. The artichoke soup created a canvas to showcase the seared foie gras and the red snapper. My favorite was the rich foie gras, which perfectly complemented the creamy soup. See photo at http://img2.uploadimages.net/367839Pe... (41.0 KB).
The intermezzo was a refreshing serving of lime and rosemary gelato. See photo at http://img2.uploadimages.net/708086Pe... (49.7 KB).
For entree, my partner chose "Canadian Beef Tenderloin", served with a King mushroom and Jerusalem artichoke tart and honeycomb roasted vegetables. This dish received very favourable comments. See photo at http://img2.uploadimages.net/275649Pe... (64.4 KB).
My main course selection was the "West Coast Cod" served with a Heirloon potato, fava bean, double smoked bacon and pommery mustard fricasse. The cod was flaky and tender, in contrast to the creamy and rich potato fricasse. The waitress warned me that the dish would have a strong mustard flavor, but to my relief the mustard did not overpower the entire dish. See photo at http://img2.uploadimages.net/793183Pe... (48.0 KB).
Coffee with dessert is always a nice combination. See photo at
http://img2.uploadimages.net/486453Pe... (66.6 KB).
To finish the meal, we opted for the "Dessert Gourmand", a tasting of four desserts for two. I personally did not enjoy the "Praline Parfait Glace with Fruit Confit"; I really disliked the flavor of the fruit confit. My favorite dessert was the second, "Icewine and pear tart tatin with basil ice cream"; the wonderful flavor of the icewine sweetened pear shaves and their crispness were wonderful with the basil ice cream. The "Valrhona Dark Chocolate Mousse" served with Cristalle (sparkling winde with icewine) and red currant reduction failed to impress me; not enough chocolate flavor, very flat. The creme brulee with rhubarb was a nice surprise, the creaminess of the creme brulee creating a strong but nice contrast to the tartness of the rhubarb; well done. See photo at http://img2.uploadimages.net/789059Pe... (63.5 KB).
Service was corteous and professional. We had a very pleasant dinner and plan to return in the future.
Dinner for two with three appetizers, two entrees, dessert for two, one glass of wine, two coffees, tax and tip came to $190.00.