Holiday Fancy Dinner 2010!!!
I got to cash in my long awaited Groupon for dinner here on the 20th. Ann and I have our annual fancy holiday dinner somewhere different each year. This year was The Palace. And for the life of me I never ever, EVER noticed that it was on Vine St.
Sorry - no pictures it was way too dim in there.
We ordered the prix fixe menu and we received a delightful scallop amuse bouche. Ann and I started with the Duck Leg Confit. That was the best part of the meal. Bone in duck leg with the most amazing crisp on the outside. If you like Duck Confit - then you know what I'm talking about and why it's so delicious.
I ordered the filet of beef and Ann ordered the trout.
Ok. It's time to talk about the Trout.
Do you like trout? Really? Okay. Think of trout that you've had in the past. Bright, white, flaky, almost buttery flavor. Ok, we're on the same page right? Well apparently there is a type of trout Tasmanian Sea Trout that is not white or buttery. This trout was pink, flaky and tasted and looked 100% like its freshwater friend The Salmon. But we were assured by 2 different people 2 different times, in 2 distinctly different pushy and condescending tones that what we were eating, mysteriously was trout.
Now I do not doubt that they are correct. Some web research has confirmed what they said. HOWEVER, if you are going to have some sort of dopple-fish on your menu - shouldn't you have the decency to mention at some point that what you ordered is not what you're expecting? Ann certainly would have ordered something else having known she would be eating sal.... I mean "trout".
Other than that the "trout" was good. Tasted just like Salmon!
My filet of beef was nothing to brag about. It was a filet of beef, it was cooked the way I asked. Truth in advertising there.
I might go back here, certainly if someone else was paying. I think I'd rather be at Jean-Robert's Table instead.