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Restaurant Europea Restaurant Review: Executive chef Jérôme Ferrer’s seasonal French-Italian menu includes a starter of Tarbais bean soup with a floating island, a salad of fava beans and chorizo sausage. Follow with the halibut filet served with polenta and vanilla-infused butter sauce. Those with gustatory fortitude may attempt the nine-course tasting menu that might feature dishes such as Princess scallops prepared on the shell with morel mushroom milk, Abitibi caviar with blinis and sea water emulsion, and a duo of pan-seared and torchon foie gras. The amuse-bouche delights with prosciutto hanging from clothes pins and a cone of house-made popcorn. None of the foams, gels or whimsical touches get in the way of the meal. The extensive wine list offers carefully chosen vintages from the major wine growing regions at various price points.