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The Courtyard Restaurant

The Courtyard Restaurant

860 views Since it was Spewed out 14 years ago at 11:49 pm

My Informal Rating: 10/10

This restaurant is located in Ottawa in the area known as Bytown one of the oldest areas in the city. The restaurant itself is in a building erected in 1837.The restaurant gets its name assumingly from it’s location. It’s literally facing a stone courtyard which is surrounded on all sides by other similar heritage buildings and thus made it a little difficult to locate (not to mention the cabbie almost took us to the Courtyard Marriot). The only thing visible from the street is a tiny sign directing you to walk in towards the courtyard.

The Courtyard

I went here for dinner with co-workers. There were a few dining areas however the cozy area we were set up in was the McArthur Room. Since it was with a group of co-workers I managed to try a lot of their dishes (not to mention all the desserts on the menu).

Dinner started out with

Sweet Potato-White Truffle Agnolotti with Braised Rabbit-Chanterelle Mushroom Ragout and Aged Goat’s Cheese
Seared Sea Scallops with Marinated Crayfish, Polenta, Grilled Onion and Mustard Oil

Both were extremely tasty and I was surprised with the Agnolotti seeing that it contained many things I normally don’t eat (mushrooms & goat cheese), however the taste was definitely unique and everything was so well put together I really liked it. The scallops were good however rather basic in comparison to the other dishes.

For the entree we had

Macadamia Nut-Crusted Filet of Halibut with Caramelized Proscuitto-Shallot Vinaigrette, Forbidden Rice and Vegetable Macedoine
Duck Confit with Sour-Cherry Marmalade Sauce, Maple-Braised Butternut Squash, Baby Bok Choy and Berrichone Potatoes
Grilled Alberta Beef Tenderloin with Red Curry Aioli, Asparagus Spears, Zuchinni Ribbons and Sweet Potato Frites
Cajun Spiced Beef Tenderloin Tips with Red Wine-Lavender Honey Glaze, Pommes Berny, Shiitake Mushrooms and Summer Squash
Grilled Ontario Elk Medallions with Licorice Froth, Figs, Marinated Beets, White Beans and Tabac de Cuisine

Out of all these I was most impressed with the Elk. It was extremely tasty without any gamey kind of taste to it. If you’re not fan of the way beef tastes, I think you’d really enjoy Elk. There was just a nice natural sweetness to the meat without and funky tastes.

All of this was washed down with an excellent selection in the Kingston Estate Shiraz ’03 (AUS). I’m not a wine connoisseur at all, however I must say shiraz was absolutely delicious.

To finish off the night a dessert coffee was had and a sampling of all the desserts on the menu.
White Chocolate Creme Brulee in a Dark Chocolate Cup with Red Wine Melba Sauce
Basil and Verjus Marinated Strawberries with Olive Oil Ice Cream and Vanilla Bean Cookie
Gorgonzola Cheesecake baked in Phyllo with Toasted Hazelnuts and Maple-Caramelized Pears
Star Anise Ice Cream Sandwich with Florentine Cookies, Tempura Pineapple and Curry Syrup
Panko-Fuji Apple ‘Crumble’ with Butternut Squash Semifreddo, Butterscotch Chaud-Froid and Mascarpone Cream
Cinnamon-Yogurt Mousse in Watermelon Consomm? with Kumquat-Bitter Chocolate ‘Profiteroles
Baked Oka Cheese ‘en croete’ with Marinated Bing Cherries and Pistachio Dust
Chocolate, Coffee and Bourbon Mud Cake with Allspice Anglaise and Espresso Praline

Everything was well prepared and absolutely put together in terms of atmosphere, service, and food.

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