We’re in the middle of Syracuse Dining Week, when many restaurants offer discounts to entice diners to venture out in the February cold. It’s actually longer than a week this year (good call!). Earlier this week, we looked at the impressive list of offerings from a variety of restaurants, and L’Adour’s special menu looked the most interesting and exotic to us. The general Dining Week theme is to offer 3 courses for $25.
Lonnie and I went a little on the early side, hoping to get attentive service and avoid crowds. We were seated in a secluded spot near the bar that was pleasantly intimate. For appetizers, Lonnie chose the grilled pear and Roquefort cheese. As we usually do, we shared our dishes. The pear salad was excellent, with really delicious cheese. French salads are often things of beauty, and that’s about what it takes to make me really want salad. I actually ventured off the $25 menu, opting for foie gras, which was superbly savory and delicious, with a nice touch of crunchy salt.
For our main course, Lonnie went for the Seafood selection, which included scallops, salmon, monkfish, and shrimp in a lovely white sauce. We both enjoyed it. I had the duck breast, which was perfectly done, juicy, and absolutely delicious with orange sauce. As they do in many posh restaurants, they asked me how I wanted my duck done. I always give the same answer – whatever the chef thinks is best, which usually ends up more or less medium rare. I figure that a chef in a nice restaurant knows how to cook better than I do – besides, I don’t want something foolish like well-done meat, aka shoe leather. Sauces for both entrees had excellent flavor and a clarity that allowed the ingredients to speak for themselves.
Vegetable selections were nicely cooked and impressive. The squash was pureed and seasoned with nutmeg, a fine choice. The scalloped potatoes were, like everything we had that night, not the ones with stereotyped cheese sauce you usually find in restaurants – instead they had a lighter cream sauce.
We both topped it off with a chocolate mousse on a coffee crème anglaise and marveled that we had managed to have a meal that was virtually flawless from beginning to end. I hope you will venture out and take advantage of this opportunity to enjoy culinary Syracuse as we did, whatever restaurant you decide to attend!