Venturing up north is a semi-annual routine of ours, and this summer was no exception. The sole difference was that the aim of the weekend had shifted from our regular routine of relaxing indoors to increasing Vitamin D levels by taking advantage of the weather and getting active under the sun.
The meal commenced with ice water, an Arnold Palmer (lemonade and sweet tea), and a hybrid of Grapefruit Juice and Ginger Ale.
By this time I was famished and left to slowly sip on my fizzy Grapefruit juice mixture until more substantial sources of sustenance made their way over.
Some ten minutes later, our sandwiches finally came into view. The Chicken Avocado Club was quite a sight to behold: lightly-charred chicken breast was sandwiched between layers of crispy bacon and mashed avocado, then held together with a toasted sesame burger bun. Feltis Farm Fries and a small, lidless jar of salad provided company. The Pulled Pork Sandwich assumed a similar format, but featured oodles of pulled pork slathered in barbeque sauce and apple slaw with a side of Roast Garlic Mash.
Distinctively different from its first impression, the Chicken Avocado Club was a depressing dish discovered to contain a tough portion of chicken breast, overly ripe, mushy avocado, and an overall lacklustre flavour profile
However, this has changed as of June 24th, 2016.
It was a simplistic rendition of a menu, with mostly text populating the dark-trimmed surfaces.
Upon our entry, it was observed that there was a small chalkboard mounted above one of the booths across the floor from us - "Strawberry Infused Pina Colada" it had read. Declared as a concoction of "blended white rum, fruit, and juices", I failed to see a reason why it wouldn't emerge as a tasty beverage.
(Some yelpers had complained that the bread was "soggy", however I feel as if that outcome was likely a result of a user error - ie. exceedingly delayed consumption.) Eaten alone or slathered with butter, the mushroom-like piece of carby goodness was just the right amount of substance to last me until the next item.
Crab & Shrimp Stuffed Mushroom Caps were served in a shallow escargot dish and garnished with a wedge of lemon. Five small mushroom tops were crammed into the silver dish and sprinkled with cheese and chewy bread crumbs. Overall, it was comprised of well-balanced flavours and textures; but neither lent a particularly cohesive appeal, especially considering that the crabby mixture would separate instantly upon being lifted.
Admittedly, the building was ancient, and one of the faucets did release water that smelled like urine. However, it was a bathroom after all and this only occurred with one of the older-looking faucets. Besides, hygeine was being maintained, and that was my only concern.