Archive for the ‘appetizers’ Tag
The menu at McGinty’s Wood Oven Pub identifies the restaurant as “A Touch of Ireland in Colorado!” This is no delicate light-handed touch, though. It’s as if every day was meant to celebrate St. Paddy. The odd thing is that it works.
Nearly every menu item is a spin on something Irish: from appetizers heavy on cheese, the color green and stout to the entrees, including the pizzas, also known as “Patty Cakes.” But first, back to the appetizers. We ordered the Brick Oven Brie served warm, but not gooey, so it spread easily over pieces of flatbread, slices of pears and apple. The star of the plate was the fig jam which complemented the smooth, creamy brie. We were amused, but not tempted, by the Hun Lee O’Connor: egg rolls filled with corned beef and cabbage.
Since it was lunch I didn’t want anything very heavy, the Fields of Anthenry Salad seemed a nice fit. The large plate of field greens was difficult to eat; and maybe having a second dish with brie was not the best choice, but the honey mustard vinaigrette provided a nice zip. The salad was an impressive combination of flavors and textures.
The menu also features an array of sandwiches, several soups, the aforementioned pizza, as well as pizza pot pies.
Although we weren’t there on St. Patrick’s Day, it was close enough so we ordered Guinness with Chambord. The combination, while sublime, transported us, but not necessarily to the Emerald Isle.
McGinty’s Wood Oven Pub
Three-and-a-half Plates
11115 W. Highway 24
Divide, CO
I was tempted to revisit Giampietro’s when my husband and I recently returned to Breckenridge, but I knew we should venture some place new. Good call because we discovered Relish. We dined al fresco on a not-quite-chilly-not-at-all-warm evening where we enjoyed exceptional food and superior service.
Relish features an extensive wine list and a menu heavy on choices with unusual flavor profiles. I love avocados, but it never occurred to me to fry one; I had to try this appetizer served with duck confit, honey-glazed shredded carrots and chimichurri sauce. The avocado was lightly coated with panko before it was pan-fried. The result was a crunchy shell with a creamy interior. The other ingredients complemented one another surprisingly well.
To me, the sign of a good menu is when there are several entrees that sound appealing. At Relish there were at least four I found intriguing, but, with some direction from our server, I went with the Almond-crusted Opah served with miniature squash, wild rice with corn and split pea all embellished with a refreshing, creamy lemon sauce. The fish was flakey, subtle and a perfect match for the sauce. My husband ordered the Porcini-crusted sea scallops served with crispy raviolis filled with mushroom and ricotta. They looked like large wontons, and were clumsy to eat yet fascinating – although I only got one bite.
Our server was knowledgeable without being condescending. She was friendly but not effusive; she enhanced the meal, which is an art.
Relish
Four-and-a-half Plates
137 S. Main St.
Breckenridge, CO
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