Europea
Europea was a great dining experience. Service was impeccable, and the pacing was just right.
Table decoration
Table decoration
Herbed breadsticks dipped in olive oil
Goat cheese with pesto lollipops
Crispy prosciutto - I could eat these all day. It's like prosciutto jerky.
Three kinds of butter - salted, seaweed, and edible flowers
Teaser - Lobster cream Cappuccino with truffles shavings.
Kalamata olive bread
Salmon with cream in pastry shell - this came in a box with lovely smoke.
Scampi carpaccio, wild ginger roots bouillon, pearls and knotroots. Confit lemon juice - one of my favorite dishes.
Tagliatelle of Calamari Carbonara. Poached Quail Egg, squid ink and garlic butter croutons - the noodles were actually made out of calamari! The noodles had an al dente consistency. Needs more flavor though.
Foie gras cooking on hot stone for 40 seconds.
Maple bark stewed pan-seared foie gras, caramelized on a river stonewith ive wine. Cloudberry canale - absolutely delicious but so rich that one lobe split between the two of us would have been enough.
Lobster marquise with Abitibi Temiscamingue caviar, zucchini pearls, sparkling Orpailleur beurre blanc - I loved the zucchini pearls. The sauce was too rich and thick for my taste.
Yuzu sorbet - nice welcome palate cleanser.
Fresh organic-herb ravioli stuffed porcini mushrooms, Pan-seared Mushrooms picked by Mr Robert's, Truffle puree raw enoki with morel mushroom froth - the raw enoki was woody and touch. The rest of the dish was sublime.
Cornish hen cooked in hay-lined pot
Cut-up cornish game hen infused with galangal, Jerusalem artichoke served with shiitake mushrooms, Granny Smith apples, thigh sausage and ratatouille - the dark meat pieces in the small dish had a sous vide quality to it, very tender.
Montreal cow's milk cheese with apricot bread.
Pina colada rum shot with marshmallow square, raspberry macaroon, and passionfruit cookie.
Fresh madeleines
Nut shell with mousse filling.
Cotton candy
White chocolate with raspberry drizzle.