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Rosaleen believes organic ingredients and local farms bring out the best taste. Her specialty, as pastry chef, is puddings and other pieces of Irish heritage.
The Mud Pie with dark chocolate pudding and fresh whipped cream is worth the calories.
But most people start with an appetizer. The choices are excellent. Think about sesame-seed-encrusted, seared Ahi tuna. Bite-sized pieces, served with a soy-ginger dipping sauce. Or try tempura coconut shrimp with mango dipping sauce.
Although the menu changes seasonally, some favorites find their way back as specials. The fall menu will still focus on dishes from the sea, organic chicken and well seasoned vegetables.
The space looks charming. From the snug to the second-floor function area, the look is dark and rich. A small private patio in the back of the establishment offers an escape from the city.
But the food is the selling point. As I mentioned, I’ve tried the haddock special. I had the baked fish with garlic mashed potatoes and asparagus. I’ve also tried a meal of salad in one of my calorie-counting weeks. The Caesar dressing was full of flavor. Pasta Primavera begins
with locally grown sautéed vegetables served in a cream sauce over ziti. The choice comes in whether to add chicken or shrimp.
I’ve sampled the farm-raised roast chicken with red bliss potato and gravy. Vegetables vary from day to day as produce is prized for its quality.
Rosaleen begins early in the morning, baking for the coffee shop they own next door to the restaurant. She enjoys creating new confections, and uses family and staff to help fine-tune her wares.
The new operation is worth checking out. |
