Although Pearl Morissette is a winery, a low supply of wine - Restaurant Pearl Morissette Lincoln - Buy Reservations
- Anything Postpaid
- Postpaid Table for 2
- Postpaid Table for 4
- Postpaid Table for 6
- Chef's Table - Any Table Size
- Table for 4
- Table for 5
- Table for 6
- Dining Room | March & April - Any Table Size
- Table for 2
- Table for 3
- Table for 4
- Table for 5
- Table for 6
- Dining Room | May - Any Table Size
- Table for 1
- Table for 2
- Table for 3
- Table for 4
- Table for 5
- Table for 6
- RPM x Tamarack Farms: APRIL 4th - Any Table Size
- Table for 2
- Table for 3
- Table for 4
Getting a Reservation at Restaurant Pearl Morissette Lincoln for Today or Tomorrow is Easy!
Buy a verified reservation at Restaurant Pearl Morissette Lincoln from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Lincoln's Best Prepaid Restaurants that are most frequently booked by customers of Restaurant Pearl Morissette Lincoln
Ranked #23 in Lincoln's Best Prepaid Restaurants.
🙂 4/5 - Although Pearl Morissette is a winery, a low supply of wine
By 👻 @Jenn W., 10/31/2018 3:00 am
|
Although Pearl Morissette is a winery, a low supply of wine means all tastings are cancelled "for the foreseeable future", which means to try their wines you need to visit the restaurant.One option is to add the wine pairing ($60) to your meal. Having already sampled a fair share already, I opted for two produced by the winery at dinner. To begin, a glass of the 2016 Cuvée Roselana ($11 for 5oz), a vibrant red rosé that's just as fruity to match, in an aromatic but not sweet manner. Even their 2014 Cuvée Madeline ($10.50 for 3oz), a cabernet franc, had big bursts of cherry notes that when combined with a savoury main calms down and mellows into a lovely finish. Pearl Morissette makes vibrant and easy drinking wines.The meals are tasting menu only ($85 a person, inclusive of gratuities), which changes daily. Located in the Niagara Escarpment, it's no surprise the dinner includes a lot of produce, showcasing the bounty from the local environment. The first dish, a braised eggplant, covered with plum slices, fig leaves, and basil is the sexiest eggplant I've ever seen (no emoji pun intended). While the eggplant's flesh looked white, the texture was soft and creamy accentuated with bursts of floral, sweetness, and licorice (a flavour I'm not normally a fan of but somehow works in the dish).After all the wine tasting, I was ecstatic to see the wedge of crusty sourdough bread, served warm with a side of butter. Pearl Morissette mixes corn meal into the dough so the bread has that sponginess of sourdough but a wonderful sweetness as well.A palm-sized bean tartlet continues the meal. On the bottom, a creamy and tangy chevre goat cheese topped with diced butter beans that adds a lovely crunch against the thin buttery tart shell. Give me more!A scallop is lightly warmed and cubed amongst a Doe Hill pepper purée, which is surprisingly flavourful... to the point that it covers the delicate scallop. Learning more about the pepper, it's described as very sweet. For me there was a slight bitterness mixed with a rich capsicum flavour, which pairs nicely with the sweet corn but less so with the seafood. Personally, I enjoyed the scallops plain with flecks of marigold petals.While I don't mind the scallop undercooked, the grilled hand-caught line cod was too rare. The outer edges were fine, flaking away and cooked through, but the thicker section had a slightly gummy texture and fishy essence - it needed another minute on the grill. Maybe if the accompaniments were stronger the fishy taste could be covered, but the tomato juice and razor clam broth were so light that couldn't mask the undercooked fish. The best part of the dish was the freshly picked tomatoes, simply amazing. Oh, the bounty of Niagara!While the first half of the meal was light and summery, the following wild mushrooms was a nice progression towards the main. I can see why the lobster mushroom gets its name with the red outer skin and the inside being white. Moreover, it even has a meaty texture and slight seafood essence. Along with black trumpet mushrooms, they are tossed with a bread miso so the dish has an Asian flair with a hint of smokiness.
0 Replys
0 Comments |
Be the first to Reply |