Do the Continental; Everly's Continental Caf Restaurant: High Street, Yarm.WITH big sister up from the south for a visit, it was time to take her for a night out Teesside-style. Yarm has a great choice of restaurants, bars and pubs, but I opted to book a table for a new name in town - Everly's Continental Caf Restaurant. The High Street restaurant has a lovely simple, modern design and we were quickly shown to our table to begin perusing the menu. As well as the regular menu, a specials board was a fish lover's dream with seven choices available. There were also special starters and desserts. After placing our order we were brought a lovely variety of breads to try. We quickly tucked in and it wasn't long before the starters came. Big sis Janet went for the special truffled scrambled eggs scram·bled eggs pl.n. 1. Eggs with the yolks and whites beaten together and cooked to a firm but soft consistency. 2. Slang The gold braid worn on the bill of the cap of a field-grade officer in the armed services. starter. Served with beautifully cooked girolle mushrooms, this got a big thumbs up. I opted for the twice baked gruyere cheese Gru´yere` cheese´ 1. A kind of cheese made at cardiac souffle any cardiac or vascular murmur of a blowing quality. which proved an excellent choice. Fluffy, light and full of flavour, it was cooked to perfection. After a short breather it was on to the mains. My steak arrived just as ordered, medium rare. The chunky chips were lovely and the creamy sauce was delivered in a tiny jug as I'd asked for it on the side. Janet's pork fillet fillet /fil·let/ (fil´et) 1. a loop, as of cord or tape, for making traction on the fetus. 2. in the nervous system, a long band of nerve fibers. fil·let n. 1. dish was packed with flavour and I managed to sneak a taste of the little pie that accompanied the dish as well as the creamy sage mash - yummy. We decided to treat ourselves and have a dessert. I was tempted by Everly's cheese selection where you could pick two for pounds 5, three for pounds 6 or a selection of all for pounds 7. The choices included Swaledale goats cheese and Cropwell Bishop stilton, plus there was a tasty sounding York blue cheese on the specials board. In the end, though, our sweet tooth prevailed. Looking for something light, I went for the garden mint panacotta. Bursting with flavour, this was a wonderfully fresh dessert. Perfect after a couple or richer courses and accompanied by fruit and delicate biscuits. However Janet's chocolate tart with honeycomb ice cream proved the star of the show. The tart was deep and dark and not overly sweet and the accompanying ice cream was to die for. We both agreed a bowlful on its own would have been a winning dish. Full from our feast, we headed home after a lovely relaxing evening with great food. I'll certainly be back for more. OUR ORDER Starters: Truffled scrambled eggs with girolle mushrooms pounds 6.50, Twice baked gruyere cheese souffle with baby spinach and sweet pickled shallots pounds 6 Mains: Chargrilled sirloin steak with shallot shallot: see onion. shallot Mildly aromatic herbaceous plant (Allium ascalonicum) of the lily family, probably of Asiatic origin, used to flavour foods. salad, hand cut chips and green peppercorn pep·per·corn n. 1. A dried berry of the pepper vine Piper nigrum. 2. A small or insignificant thing. peppercorn Noun the small dried berry of the pepper plant sauce pounds 19, Roast pork fillet and pie with sage mash, peas and bacon pounds 14 Dessert: Dark chocolate tart with honeycomb ice cream pounds 6, Garden mint panacotta with citrus poached blueberries and cat's tongue biscuits pounds 6Total: pounds 57.50 Verdict ....' |
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