We each enjoyed some inventive cocktails to start off the evening. I tried The Spaulding under the Champagne Cocktails menu and it was a nice blend of fizziness of champagne and the smoothness of the vodka with limoncello.
For those people who think they don't enjoy oysters or are afraid of the texture, I highly recommend Oysters Meritage as a beginner. The crunchiness of the breadcrumbs complimented the tarragon butter and oysters.
The Chicken Soup with Matzo Balls was a nice presentation as the soup arrived with just the matzo balls in the bowl and the server poured the broth over the balls at the table.
The Harvest Pumpkin Soup was served in a fun pumpkin shaped dish which arrived at the table with the top on and the server took it off at the table. It was topped with spiced creme fraiche and candied pecans.
My mother ordered a starter salad which was fresh and a nice way to begin a richer meal.
I chose the Roasted Massachusetts Monkfish served over fingerling potatoes with potato bisque and cabbage. The fish was savory, rich and well prepared. The dish could have used a bit more color as it seemed monochromatic.
Kevin chose the Moules Frites which included mussels steamed with smoked pancetta, garlic, tomato and white wine. It was served with frites and a side of bread to soak up the delicious liquid at the bottom of the dish.
Marlene chose the Pan Seared Atlantic Sea Scallops served with pork belly, squash puree, lentils, turnips and cider sauce diable.
We chose to order a side of sautéed spinach with garlic and shallots. It wasn't anything beyond typical.
The point in the meal that made this restaurant go from fabulous to one of my top five is the goat cheese from Zingerman's on the conclusions menu! Brilliant!
I was tempted to order each one of the dessert offerings. I often find only one or two desserts on a menu that I am drawn to but this time, I would have been happy with any of them.
My mother chose the Espresso Pot de Creme which was listed under the Amusements portion of the dessert menu. The coffee flavor was subtle and just the right amount for a smaller portion.
Another tableside service was provided when Kevin ordered the Profiteroles. I found these to be some of the best I have ever had (it helps that they used Izzy's ice cream!). The chocolate sauce was poured at the table.
Meritage is a fantastic option for those looking for some fine french cooking in a more relaxed atmosphere in St. Paul. The oyster bar offers some options if you prefer to have some lighter fare or would like some late night dining.
http://www.meritage-stpaul.com/