What I Got For My BIRTHDAY: More Calories at Scarlet Exclusive

December 29, 2014  •  7 Comments

Photos taken / written by JENNIFER MAHON  |  This post was read 846 times

Arugula Cavatelli, braised rabbit, pancetta, fresh ricotta, pistachios, lemon zestArugula Cavatelli, braised rabbit, pancetta, fresh ricotta, pistachios, lemon zest

I know - not a travel post (more to come soon!) but could not resist posting my other passion - food!
 

SCARLET EXCLUSIVE 

Even though we went on December 26, this was technically the birthday dinner that my hubs set up.

A bit of background info: My hubs has been going to Cafe Gentile for years for lunch, boasting about how amazing the food is there (he’s got some set up with Anthony there, where he makes him pretty much anything he feels like and my hubs is always super impressed with the flavor profile), so when Anthony and his partners opened up a new resto in Old Montreal, this was the perfect opportunity for me to try out what my hubs has been rubbing in my face every Friday for how many years by sending me mouth-watering food pics from his custom made lunches at Gentile's.

What can I say about Scarlet Exclusive? I friggin’ love it. The décor is beautiful – a mix of modern and vintage, it’s a touch Baroque in style with a gorgeous lavish bar area, an expansive dining room with imposing chandeliers, chic ornate mirrors decorating the walls and of course, the ever-present old brick walls in Old Montreal. As for the food, Chef Nelson came out and explained all the dishes to us as they were being served - every dish is freshly cooked on the premises using locally sourced ingredients and the menu offers a good range - a delightfully delicious dining experience (more on food below).  

SCARLET EXCLUSIVE

OLD MONTREAL
514.507.4558
139, rue St-Paul Ouest,
Montreal, Quebec, H2Y 3W2

Menu   Reservations

Fresh bread and olive oil

Fresh bread and olive oilFresh bread and olive oil

Scarlet Sangria

Scarlet SangriaScarlet Sangria

 


YOU'VE GOT TO EAT THE.......


FRESH OYSTERS 
So, every time I've been presented with oysters, there's this instant fear/revulsion and I can't bring myself to eat them, but this time I took the plunge - mostly because they brought it out as a birthday treat, I couldn't very well refuse, could I? - afterwards feeling very brave, proud and relieved that it tasted so good. 

APPETIZER SAMPLE PLATTER 
Now, not quite sure if this particular platter is on the menu, but you can definitely get them as individual apps. Here's what we had:

Smoked Duck Breast, Fried Foie Gras, Jelly on Brioche: There's nothing quite like the smell of smoked duck breast - and I had to concentrate hard on what Chef Nelson was telling us because the aroma was absolutely intoxicating. The smoked duck, the fried foie gras and jelly on the slice of lightly toasted brioche was exquisitely sweet and rich in flavor.

Endive Salad: with mixed greens, potatoes, radish, parmesan shavings, walnut oil, pumpkin seeds and balsamic. A wonderfully light salad that packs a whole lot of flavor.

Grilled Octopus Salad: What goes better with octopus than spuds? The well-seasoned chunks are tossed with purple potatoes, fennel, olives, tomatoes, basil, lemon and sherry. Wow. You've got to try it - the octopus was perfectly grilled and incredibly tender. 

Homemade Smoked Trout: Cold smoked in-house, the trout was super moist with a light smoky flavor, served with quail eggs, dill, crème fraîche and beets.

Shrimp à la Plancha: Seasoned with smoked paprika and garlic flower and served with a white bean purée, this was delicious! The smell alone is enough to make your mouth water, and the taste does not disappoint. 

DUCK CONFIT AGNOLOTTI
A cousin of ravioli, Agnolotti is a type of pasta typical from the Piedmont region in northern Italy. Usually stuffed with some sort of roasted meat and veggies, Chef Nelson's version is stuffed with duck confit, foie gras and served with a creamy sage and parmesan sauce. The rich, robust flavors made me feel like I was back in Italy!

ARUGULA CAVATELLI
Another dish that brings back memories of Italy, this homemade Cavatelli is infused with arugula, then tossed with braised rabbit, pancetta, pistachios, lemon zest and topped with fresh ricotta. Heavenly! This was my fave dish of the night.

OSSO BUCO 
Omg, this was soooo goooood. So incredibly tender, you don't need a knife to cut it, it basically melts in your mouth. The northern mushroom sauce, sun-dried tomatoes and polenta complement it perfectly. Both my hubs and I agree that this Osso Buco is by far the best either of us have ever had.

PAN-SEARED COD 
My fave white fish, I was super happy when they brought this out. The savory pan-seared cod is dressed with onions, potatoes, white wine, cream, egg, olives, parsley and watercress sprouts. Beautifully prepared, it slid apart after just a small amount of pressure from my fork. The creaminess of the sauce made the dish irresistible. 

CHURROS!
I couldn't have been happier with churros! So light and fluffy and sugary sweet - we actually ordered another plate of these suckers.

Oysters.....I have to admit, my first time trying them

Oysters.....I have to admit, my first time trying themOysters.....I have to admit, my first time trying them

Sample platter of appetizers

Sample platter of appetizersSample platter of appetizers

Endive salad - mixed greens, potatoes, radish, parmesan shavings, walnut oil, pumpkin seeds and balsamic

Endive salad - mixed greens, potatoes, radish, parmesan shavings, walnut oil, pumpkin seeds and balsamic
Endive salad - mixed greens, potatoes, radish, parmesan shavings, walnut oil, pumpkin seeds and balsamic Grilled octopus salad - fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basil

Grilled octopus salad - fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basilGrilled octopus salad - fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basil Homemade smoked trout, quail eggs, dill, crème fraîche and beets

Homemade smoked trout, quail eggs, dill, creme fraiche and beetsHomemade smoked trout, quail eggs, dill, creme fraiche and beets Shrimp à la plancha - smoked paprika, garlic flower, white bean purée

Shrimp a la plancha - smoked paprika, garlic flower, white bean puréeShrimp à la plancha - smoked paprika, garlic flower, white bean purée Grilled octopus salad, fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basil

Grilled octopus salad, fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basilGrilled octopus salad, fennel, chorizo chips, blue potatoes, lemon, sherry, olives, basil Duck Confit Agnolotti & Arugula Cavatelli

Duck Confit Ravioli and Arugula CavatelliDuck Confit Ravioli & Arugula Cavatelli Duck Confit Agnolotti (ravioli), foie gras, sage and parmesan emulsion

Duck Confit Ravioli, foie gras, sage and parmesan emulsionDuck Confit Ravioli, foie gras, sage and parmesan emulsion Arugula Cavatelli, braised rabbit, pancetta, fresh ricotta, pistachios and lemon zest

Arugula Cavatelli, braised rabbit, pancetta, fresh ricotta, pistachios and lemon zestArugula Cavatelli, braised rabbit, pancetta, fresh ricotta, pistachios and lemon zest Osso Buco & Pan-Seared Cod

Osso Buco & Pan-Seared CodOsso Buco & Pan-Seared Cod Osso Buco, northern mushroom sauce, polenta with sun-dried tomatoes

Osso Buco, northern mushroom sauce, polenta with sun-dried tomatoesOsso Buco, northern mushroom sauce, polenta with sun-dried tomatoes Pan-seared cod with onions, potatoes, white wine, cream, egg, olives, parsley and watercress sprouts

Pan-seared cod with onions, potatoes, white wine, cream, egg, olives, parsley and watercress sproutsPan-seared cod with onions, potatoes, white wine, cream, egg, olives, parsley and watercress sprouts Churros!

ChurrosChurros!


Comments

Georgette G(non-registered)
I wish you could be cloned, because we need more of you - I love the photos and I love the way you write
bleach cosplay(non-registered)
I like the style of writing on your blog.
tgill(non-registered)
Hi there,

This was an extremely informative, well-written, interesting post. Photos are gorgeous too - ça va sans dire
@kochersuzanne via Twitter(non-registered)
Favorited this post
@glitter23 via Twitter(non-registered)
I hear they have an amazing terrasse, I can't wait to try this resto
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