Doolin's Irish Pub new spring menu tasting on Granville Street on April 4, 2012.
Food Punk Ange and I hit up Doolin's off Granville to sample their new spring menu, just in time for the hockey playoffs.
These duck bites appetizers marinated in chipotle and ginger with pickled jalapeños, wrapped in bacon and sweet sesame soy glaze really hit the spot.
I really dug the crab and asparagus flatbread with roasted red peppers, scallions, mozzarella, parmesan, creamy Alfredo sauce. The duck confit one also wasn't half bad, making for good bar food.
Maurice and Dave had the beer can chicken sandwich. It looked pretty good and authentic. Ann's Baja-style fish sandwich with pan-seared mahi mahi on a sourdough Kaiser bun was also pretty tasty and filling with a smokey flavour.
I ate up my pan-seared blackened wild Alaskan salmon with wasabi ginger, sesame crust. Although a tad talky, the blackened flavour and taste was satisfying.
Ange had the pan-seared, lightly-seasoned mahi mahi fish steak, served with pico de gallo salsa and cilantro-lime rice pilaf. It was well-cooked and pretty good. I marvelled at how white and pretty it looked.
I was more or less impressed with the variety and options at Doolin's. I probably wouldn't order fish at a bar, but it proved to be quite tasty. The appetizers and sandwiches were particularly satisfying going down. It was definitely bar food with a twist.
Food Punk Ange and I hit up Doolin's off Granville to sample their new spring menu, just in time for the hockey playoffs.
These duck bites appetizers marinated in chipotle and ginger with pickled jalapeños, wrapped in bacon and sweet sesame soy glaze really hit the spot.
I really dug the crab and asparagus flatbread with roasted red peppers, scallions, mozzarella, parmesan, creamy Alfredo sauce. The duck confit one also wasn't half bad, making for good bar food.
Maurice and Dave had the beer can chicken sandwich. It looked pretty good and authentic. Ann's Baja-style fish sandwich with pan-seared mahi mahi on a sourdough Kaiser bun was also pretty tasty and filling with a smokey flavour.
I ate up my pan-seared blackened wild Alaskan salmon with wasabi ginger, sesame crust. Although a tad talky, the blackened flavour and taste was satisfying.
Ange had the pan-seared, lightly-seasoned mahi mahi fish steak, served with pico de gallo salsa and cilantro-lime rice pilaf. It was well-cooked and pretty good. I marvelled at how white and pretty it looked.
I was more or less impressed with the variety and options at Doolin's. I probably wouldn't order fish at a bar, but it proved to be quite tasty. The appetizers and sandwiches were particularly satisfying going down. It was definitely bar food with a twist.
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