My wife and I enjoyed her birthday dinner at Garlic Press last evening. The menu changes periodically, so we had to try new dishes - duck breast schnitzel and grilled swordfish. I chose escargot as my appetizer. I prefer how Garlic Press prepares escargot by serving them on filo dough with a light sauce rather than bathing and saturating the escargot in butter. The porcini and bacon egg rolls balanced the flavors of the two main ingredients in my wife's appetizer. The swordfish presented the perfect texture and flavor. Swordfish can easily become dry, but it was perfectly cooked. I did not know what to expect when I ordered the duck breast. Yes, it was prepared as a schnitzel with a crunchy crust and a delicious white wine based sauce. The crust intruded on the flavor of the duck breast, but I did enjoy it. Service was attentive without being intrusive. The only annoyance was a large noisey party in the main dining room which I wish had been seated in the banquet room. We always choose Garlic for special occassions. I already booked the Christmas lunch for my staff at the Garlic Press.
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