Sep 9, 2019

Girls birthday brunch. Local's Only.

Sun Salutation – prosecco, aperol, lemon juice


Bravo avocado – fried egg, sourdough, roasted tomatoes, avocado spread, gruyere, balsamic reduction


Wild Mushroom Hash – fried egg, sautéed onions, bell pepper, garlic aioli / extra egg side of bacon


Benny Blanco – english muffin, burrata cheese (in place of poached egg), bacon, cashew hollandaise

Sep 6, 2019

Early-bird Dinner. Rella on Monroe Ave.

Raw Oysters from Katama Bay, MA


Grilled Romaine, Beans, Crema


Buratta, Pesto Tomato, Crostini


Buratta, Pesto, Tomato, Crostini


Calamari, Baby Octopus, Limoncello Vinaigrette


Cauliflower, Beans, Goat Blue Cheese, Radish


Lamb Ribs, Peach Barbecue Sauce, Parker House Rolls


Rock Shrimp Sliders, Parker House Rolls, Chips


Aug 22, 2019

Date night out. REDD Rochester.


F: Ann's Manhattan (rye whiskey, carpano antica formula, brandied cherry juice, angostura bitter)
R: Orange Whip (white rum, blanco tequila, fresh orange, ginger)

Smoked trout crostini, sourdough, fennel, oregano

Shrimp tempura, sriracha sour cream

Sashimi of hamachi, sticky rice, soy ginger marinade, edamame

Maine lobster risotto, lemon, truffle oil, watercress


Caramelized scallops, cauliflower, capers, raisins, almonds

REDD wings, Thai chili glaze, sesame seeds

Mexican corn on the cob, chipotle, lime, cotija cheese

Jul 15, 2019

Nine years married. Niagara-on-the-Lake.

Three days, two nights, four amazing meals.

1 – Treadwell | farm to table cuisine 
Friday night dinner al fresco at the impressive spot, Treadwell, in the heart of historic old town where the river meets the lake. ⁣⁣Their farm-to-table inspiration was wonderfully done. A standard concept of seasonal ingredients from local Canadian purveyors was taken to the next level by using thought provoking combinations on each plate. ⁣⁣We paired the meal with a lovely bubbly from Kew Vineyards, an organic Riesling made in the style of Prosecco!

Charcuterie with pickled veg and egg

Beef tartar with egg and hazelnut

Heirloom tomato, mozzarella, fried basil, red pepper coulis⁣

3-Cheese plate

Scallops, eggplant purée, pork belly, fennel, cumin

Chocolate, salted caramel, almond

Strawberries, marscapone, shortcake crumb, strawberry sorbetto⁣

2 – Peller Estates Winery and Restaurant
Light lunch on Saturday outside on the patio at Peller. The trout dish was unbelievably good, along with their signature series Ice Cuvée Classic to sip on.

Rosé all day :-)

Ontario Shrimp Niçoise: Green Beans, Quail Egg, Cherry Tomatoes, Blue Potato, Chive Dressing⁣

Niagara Artisanal Greens: Heirloom Tomatoes, Shaved Hothouse Vegetables, Ice Cuvee Vinaigrette⁣

Goat Cheese Croquettes: Pickled Apple, Frisée Salad, Pepper Gel, Toasted Peanuts⁣

Spring Trout: Icewine Onion Jam, Pear Yogurt, Pickled Salsify

3 – Masaki Sushi
Saturday night dinner. Every time we saw a dish arrive at somebody else's table at Masaki, we wanted to know what it was and order it too! We started out with just one roll plus the chef’s selection of nigiri. We ended up ordering two more rolls and honestly could have kept going...Especially when the couple seated next to us at the bar ordered the una don—marinated bbq eel with steamed rice in sizzling hot stone bowl.⁣

Masaki roll: seared salmon and scallop over a california roll with tobiko, spicy mayo and unagi sauce⁣

Premium sushi: chefs choice 15 pieces nigiri with premium fish

Dynamite roll: shrimp tempura, crabmeat, avocado, cucumber, tenkasu, spicy mayo⁣

Spider roll: softshell crab, avocado, tobiko, unagi sauce

4 – Trius
Sunday brunch and wine pairing. Formerly Hillebrand, Trius is best known for the iconic red, a blend of 3 grapes, hence “Tri”. The standout for us, the duck egg dish...Simply perfection.⁣

Homestead Farm fried duck egg:
fresh Ontario burrata cheese, icewine onion jam, prosciutto, cremini mushrooms, pea shoots, balsamic

Icewine cured and smoked salmon:
asparagus, grapes, goat cheese, fried capers, salmon roe, blini cake⁣

Icewine cured and smoked salmon

Homestead Farm fried duck egg

Trius farmers bowl:
heritage capon breast, hot house tomato, English cucumber, bok choy,
fingerling potato, beet, quinoa, asparagus, mozzarella, egg, soy ginger dressing

Ontario beef ribeye:
honey carrots, bok choy, portobella mushroom, potato, horseradish popover

Ontario beef ribeye

Black forest chocolate bar:
Trius red poached Niagara cherries, smoked chocolate crumble, cherry mascarpone cream⁣

Artisan Cheeses:
Niagara gold cheese and pear; Nosey goat and currants; Devils Rock blue and honeycomb; Walnut toast