Bittersweet salted caramel tart
Looked marvelous, but after my horrible experience with their bittersweet caramel, I chose the Hazelnut-vanilla bean custard torte instead
Hazelnut-vanilla bean custard torte
While it wasn’t a visually stunning dessert, it was delicious.
Creole butter and crab
“Pasta, lemon juice, shallots, garlic, tomatoes, cayenne, paprika, crab, butter, cream, and a touch of spinach pesto (parmesan, almonds, lemon juice, olive oil, and garlic).”
I love how our on-line menu at work forgot to list spinach as an ingredient in the spinach pesto. It was the best crab pasta EVER.
Meatloaf with buttermilk smashers
Seriously, they actually called them “smashers”. Sometime they try to get cute with the names. And sometimes they succeed. This was not one of those times.
The meatloaf was awesome but the salad sucked. I wasn’t the only person who liked the meatloaf – probably half of the people I work with had the meatloaf for lunch that day… with the exception of Steve, who decided to go with the chicken curry because he’s cutting back on red meat. Poor, poor Steve.
Pistachio ganache and caramelized Asian pear tart
I wanted to like this. I tried so very hard to like this beautifully green pistachio tart, but it wasn’t meant to be. I’m still trying to figure out how a dessert built around two flavors I love can be so bland and indifferent.
The tart was VERY sweet, but the sugar was all I could taste. In fact, if the name hadn’t had the word ‘pistachio’ in it – I would have never guessed it was supposed to be there. The asian pear was a bit more difficult to miss, but it was only used as a garnish so I don’t know why it was part of the name of the dessert.
(left to right)
Mint-chocolate chunk-vanilla cake, eggnog custard tart, and praline-toffee ganache cookie
The only one I tried here was the praline-toffee ganache cookie. The ingredient list includes: butter, confectioner’s sugar, salt, flour, white chocolate, hazelnut paste, and macadamia nuts.
It was fairly good after I scraped out about half of the ganache filling.
Eggnog custard tart
I regret not trying this one.
Mint-chocolate chunk-vanilla cake with mint Italian buttercream.
I think it was the idea of a strawberry on top of mint flavored cake and mint flavored buttercream that kinda squicked me out.
All of these desserts were from today. A day in which I had just enough money for a main course.
Toffee cream puff
Actually, I wouldn’t have tried this one anyway. While I love cream puffs (and enjoy making them too), the filling looked like the toffee ganache from the cookie, which was only good in small doses.
Vegan orange spiced cake
“With coconut oil, vegetable shortening, whole almonds, sugar, flour, salt, cinnamon, mace, baking powder, and powdered sugar”
Lemon-goat cheese cheesecake
“With house-made vanilla marshmallow s’more. With cream cheese, goat cheese, mascarpone, sugar, eggs, butter, flour, salt, lemon oil, and graham cracker crumbs.”
Yellowfin tuna with fried rice
Seared yellowfin tuna, ginger-scallion fried rice, sesame-seared haricot verts, citrus-soy vinaigrette, and cascabel chili paste.
For all of the daily specials, they put up a display plate to show you what the item actually looks like. From some of the previous photos you can see that they are very big on presentation here. Usually. Today’s sample plate was gorgeous, and I wish I had gotten a photo of it because while what I ended up with was fine and not that different than the display, the few changes that the cook made were enough to turn it from beautiful to adequate.
Thank goodness it tasted great (although the cascabel chili paste just tasted like ground-up charred chilies in oil).
When I think about it, sometimes I feel like an ass when I say things like that about our cafeteria food – I must be getting spoiled.