Meat snail

Last night we had dinner at Richmond Station, and it was predictably delicious.

We started with the sourdough bread and oil, then split the trout gravlax paired with two different glasses of Pinot Gris (one from Blue Mountain in the Okanagan, one from JM Sohler in Alsace).

Lindsay’s main was the Eurobass Grenobloise, paired with a glass of Leaning Post Merlot(!) while I had the special: venison Fleischschnaka (an Alsatian specialty — venison loin wrapped in a noodle) paired with the Pearl Morissette cab franc.

For dessert we split the London Fog: white chocolate cheesecake, almond, orange blossom, earl grey ice cream; I ceded the entirety of the ice cream and drank a tawny port instead.

Our colds interfered with our evening a little, but still…an excellent meal.

Venison Duo – Fleischschnaka and Loin. Chef loves Alsatian cooking! #alsatian #shalomfarms #knowyourfarmer #toresto

A post shared by Richmond Station (@richmondstation) on

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