Dinner Experience at Envers

Every now and again you want a really great dinner out .... a night out where the dinner is the attraction rather than a show or event of some kind.  And such a dinner it was at Envers of Morriston where we enjoyed three courses of culinary bliss.

The menu is an assortment of flavours and concepts:

Soup of the day
Enver's caesar salad with double smoked bacon and shaved parmesan
Deerfield's mixed organic greens salad with root vegetable preserve, sweet roasted chestnuts and vanilla cranberry vinaigrette
Butter roasted sea scallops with lemon garlic creamed brussel sprout leaves and maple candied bacon Enver's duck liver pate with pickles, chutney & onion confit House made whole duck pastrami with fried duck egg on sourdough with habanero sweet potato hot sauce and pickled fennel Pan seared Quebec foie gras on brioche French toast with toasted pecans and apples preserved in Empire apple gastrique Tandoori grilled giant prawns and mango chutney with Calcutta style puffed rice, fried chickpeas, cucumber, tomato and fragrant herbs Appetizer Plate for two or more Entrees Chassagne Farm's Partridge: Roasted breasts and apple sage stuffed legs served with parsnip and pear puree, natural jus and roasted squash, caramelized onion and pumpkin seed tart Pan roasted ribeye of bison over a fricassee of potato, smoked guanciale, wild mushrooms and roasted shallots in red wine jus Vegetarian sweet potato perogies with seasonal vegetables, sherried black beans and lime creme fraiche Pan seared beef tenderloin with creamy Du Puy lentils and Bordelaise sauce Tortiglioni pasta tossed with homemade guanciale, green kale, wild mushrooms, garlic and fresh herbs in white wine creme fraiche sauce Dry aged Canadian Angus AAA striploin 10oz with Yukon gold potato puree and homemade steak sauce (larger cuts available) Duo of Ontario Lamb: Roasted rack over Colcannon potatoes with natural jus and Wellington Russian Stout lamb stew spiked with whole grain mustard topped with rosemary scone Fresh fish of the day Seasonal Vegetables Handcut Yukon gold frites with fresh thyme sea salt & aioli "Tasting portions available upon request" We shared an appetizer platter consisting of:  pork bellies, prawns, scallops and pate. I ordered the halibut special:  fish crusted in nuts served with goat cheese potatoes and crisp vegetables.   The dessert list was undeniable.  A warm upside down apple crumble cake served with brown sugar icecream.  Divine.