>> Thursday, September 4, 2014
Now that fall is just around the corner many restaurants are starting to roll out their autumn menus featuring seasonal ingredients. A couple of us were lucky enough to be invited to Canvas to preview their fall menu which officially rolls out this month. Before we started Chef Guru Singh mentioned that the menu at Canvas is meant for sharing and the dinner was laid out to showcase his preferred way of sampling the food – family style.
We were treated a number of different appetizers starting with a light Bocconcini Carrot Salad. When the plate arrived it looked like a painting with splashes of color from the rainbow carrots and beets, accented by the pesto oil and crispy basil on top. Whimsical and inviting the plate really pleased all senses and was a nice play on the traditional Italian bocconcini salad. The frying of the basil really enhanced the aromas of the herb and the dish was a beautiful way to start off our meal.
Our Filet Mignon appetizer was presented in a deconstructed format with the filet resting on top of a phyllo wrapped mushroom pastry and served with a creamy pea puree resembling a beef wellington. It was a creative twist on a classic and in this case it worked out well. It was fun to try some of the meat with and without the pastry elements allowing the guest to choose which they preferred, but in the end everything was devoured.
At this point, it was tough to not throw in the towel so to speak but we still had the dessert course left. The platter was composed by Brulee Patisserie and consisted of Chocolate Ganache Cups which were dark and decadent, a true chocolate lovers dream. The Walnut Brownie was rich and chewy with a nice textural crunch of the walnuts, the third being a Coconut Lime Cakelet the lightest of the three dessert offerings where the tang of the lime and the milky coconut was a nice compliment to each other.
602 11 Ave SW