We all felt sorry for Akujiki when we saw his reaction to the unexpectedly cold tofu and veggies on his entree. I love tofu, but cold? However, the compassion for a fellow diner was short-lived as my own entree came up - the lightly floured pan roasted flounder served with tasty trumpet mushrooms was delicious! Crispy on the outside and tender inside, it was perfectly done. Everything else on the plate - the slightly chewy mushrooms, the fava beans, tiny pieces of lardon, all provided contrasts in textures and tastes that helped enhance the typically plain flounder. It is a perfect example of how to dress up a plain main.
This had been preceded by two excellent appetizers - fresh rock shrimp tempura and local artisan cured meats served with grilled bread (my low carb diet tossed out the window when I encountered this last item). But the rock shrimp must have been the highlight for us all. The tempura was light and really brought out the shrimp flavour. It was also an unusually large serving for an appetizer. I could happily have had this for an entree.
