On a windy Wednesday evening I headed to Culina Millcreek for a 5pm dinner reservation. The room is so inviting and comfortable but sophisticated at the same time. I had enjoyed my last visit a few months ago and had been looking forward to coming back. I thought I would have the chophouse salad again as I had enjoyed it very much (substituting the blue cheese for feta). However the cold wind made me want some warmth, so I decided to explore the menu.
We decided to share an appetizer and chose the applewood smoked cheddar and goat cheese with grilled garlic toasts. Our server graciously checked on whether the cheese was from one of their local suppliers and confirmed that the chevre was from Crystal Spring Farm in Coalhurst (southern Alberta). The smoked cheddar was not as they have not secured a local supplier yet. The dip was delicious and the toasted bread a good companion for it.
One of my friends selected the vegetarian special for their main course which was vegan spring rolls served with a miso tofu soup and the other chose the quinoa salad and added prawns. They both enjoyed their selections.
After some debate over the sable fish special, I chose the line caught wild salmon served with a goat cheese almond sauce and cucumber tomato salsa on orzo pasta. The salmon and salsa were very flavourful and the orzo pasta went nicely with it, however the goat cheese sauce kind of wrecked it for me. It was too "goatey" for my taste, but still a beautifully executed dish, and a good sized portion.
By the time dessert was offered we were all too full to think about partaking. I will return again soon - the weekend brunch menus sound yummy!
