Last Friday I had a nomlicious dinner at the chilled atmosphere french restaurant, Baroque.
The entree dish was a grilled scallop roll wrapped in prosciutto. The scallops were fresh and blended well with the saltiness of the prosciutto and smokey mushroom sauce.
The main was a barbecue, glazed angus beef cheek. The cheek meat was so tender, it melted in my mouth with the sauces infused. The portion was perfectly served with a side of shaved veggies and buttery mash potatoes.
The meal was finalised with my all time favourite dessert, the POMPADOUR. The sweet and berry sourness of the moose incased in a red jelly frame and centre with a crunchy nutty texture is nom-to-the-extreme.
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