>> Friday, May 17, 2013
Price Range: Mid $10s - $30+
Starting with the Trio de Mariscos appetizer, there were three types of seafood which is cooked by using citrus, like a ceviche. The shrimp was served with a cucumber gelee formed using molecular gastronomy, the octopus was paired with a cilantro salsa and the scallop topped with pineapple. My favorite was the shrimp, it was sweet and the cucumber gelee added an interesting texture. Since Calgary is land locked, the seafood can just never quite compare to cities by the sea and unfortunately I think that really took away from the flavours in this appetizer, which had an interesting concept.