It's been awhile since I have been back to Belgard Kitchen. Last time, we enjoyed a delicious brunch while admiring the high ceilings and rustic decor. I always knew they had a solid dinner service where recently, they have begun offering a Tasting menu for only $65.00. Now your YMMV (your mileage may vary) on how much you save dependent on which dishes are served. Besides, their regular menu is quite reasonable to begin with.
The first dish to arrive was actually a board of Charcuterie. This featured salami, coppa, manchego, aged cheddar, mushroom bacon paté, olives, pickles and grilled bread. I thought it was the perfect amount for 2 people. Of course, the board would be larger for more guests doing the tasting menu. I found the grilled sourdough to be fantastic with a buttery crispiness yielding to a soft and chewy interior. It paired well with the creamy paté and its salty smoky umaminess.
With so many beet salads roaming around on menus these days, how did Beets by Belgard stand out? Well, I'm happy to report that this was one memorable version. Sitting on a bed of house lemon ricotta, the sous vide earthy beets were balanced off by a creamy tanginess. With some pickled beets, we got more acidity and sweetness (and some crunch). But the best thing was the smoked beets, as they really added depth. We got some more texture with the candied walnuts.
Another dish that is widely available but rarely executed properly is a risotto. Once again, the kitchen here nailed it with the Hokkaido Scallop Risotto. The arborio rice was cooked masterfully with a chewiness that was perfect. It was creamy and the smoked scallop butter afforded briny and sweet aromatics. Drops of black garlic pureé upped the umami of the dish as well as some tanginess. Of course we can't forget about the plump scallops... They were buttery, soft and nicely seared. The inside was a little rare, just like it should be.
Onto the other large dish, we had the Arctic Char in beurre blanc with tarragon oil. There was also a pea pureé and compressed cucumbers. I found the fish itself to be cooked properly being moist and flaky with crispy well-seasoned skin. The silky and nutty beurre blanc complimented the fish well by letting it be the star. With sweetness and some liquorice background notes by the tarragon oil. It provided something extra to the sauce.
For our side, we had the Roasted Broccolini with gremolata and toasted sunflower seeds. First off, the broccolini itself was fresh and appealing. It had a nice crunch and natural sweetness. It was roasted just enough without impacting its crunch. However, it did intensify the vegetably sweetness. The addition of a gremolata mean there was some bright garlickiness present. Extra texture and nuttiness was thanks to the sunflower seeds.
*All food and beverages were complimentary for this blog post*
The Good:- Approachable prices
- Well-prepared eats
- There is a level of refinement here
The Bad:
- Tasting menu vs a la carte, prices are quite close except you get dessert included