![ Beautifully pan-seared scallops with beet risotto and passionfruit coulis came next. This was maybe one combination that was jarring to me: the beets were quite savory, with a touch of garlic . . . but it was a quirky juxtaposition next to the sweet passionfruit sauce.The next course was filo dough-wrapped fluke with a tomato sauce and butternut squash puree'. The fish was great" perfectly cooked, moist and flavorful. I personally would have liked to have had something like an artichoke puree' accompany it, for its snappiness. Butternut squash tends to take a lot of seasoning, whether savory or sweet, to take it out of its natural dullness. ](http://cdn2-b.examiner.com/sites/default/files/styles/thumbnail/hash/04/f3/04f320cd960d8d8882c94cd538596146.JPG?itok=oN2TrrzL " Beautifully pan-seared scallops with beet risotto and passionfruit coulis came next. This was maybe one combination that was jarring to me: the beets were quite savory, with a touch of garlic . . . but it was a quirky juxtaposition next to the sweet passionfruit sauce.The next course was filo dough-wrapped fluke with a tomato sauce and butternut squash puree'. The fish was great" perfectly cooked, moist and flavorful. I personally would have liked to have had something like an artichoke puree' accompany it, for its snappiness. Butternut squash tends to take a lot of seasoning, whether savory or sweet, to take it out of its natural dullness. ")
![The evening started out with an amuse bouche of eggplant salad on toasts. While I'm not the biggest eggplant person, they did have a good contrast of texture from juicy to crispy.The next course -- in tasting portions -- was an excellent grilled octopus served with shaved fennel, micro-thin Spring asparagus and diced, crisp carrots. It had wonderful backyard grill flavors, tasting more like home cooking than "restaurant cooking". The pleasantly bitter flavors of fennel are very French and palate refreshing.The next course was house cured tuna with black olive vinaigrette. Perfectly "cooked": the curing served as the cooking protein transformation. It was mild, fresh and delicate. It had a fresh, Spring, tangy flavor. ](http://cdn2-b.examiner.com/sites/default/files/styles/thumbnail/hash/5a/47/5a477e6e2d04976450fe3be97cfa69df.JPG?itok=cqPQCmSx "The evening started out with an amuse bouche of eggplant salad on toasts. While I'm not the biggest eggplant person, they did have a good contrast of texture from juicy to crispy.The next course -- in tasting portions -- was an excellent grilled octopus served with shaved fennel, micro-thin Spring asparagus and diced, crisp carrots. It had wonderful backyard grill flavors, tasting more like home cooking than "restaurant cooking". The pleasantly bitter flavors of fennel are very French and palate refreshing.The next course was house cured tuna with black olive vinaigrette. Perfectly "cooked": the curing served as the cooking protein transformation. It was mild, fresh and delicate. It had a fresh, Spring, tangy flavor. ")
Tersiguel’s serves fine French country fare in a historic Ellicott City former home, creating a relaxed and romantic atmosphere. You can learn more about the restaurant in general HERE. I had a Living Social coupon for the restaurant, shaving a cool $50 off the bill.
When glancing at the seasonal offerings and hearing the specials of the day, it can be a little hard to choose. You might be thinking beef or a fresh fish preparation . . . even if you’re sharing plates with someone, there might even a third option that’s tempting. Chef’s tasting menu to the rescue! On it, you’ll often find some aspects of what’s offered as a plat de jour.
Please read the list below for more information!
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![The evening started out with an amuse bouche of eggplant salad on toasts. While I'm not the biggest eggplant person, they did have a good contrast of texture from juicy to crispy.The next course -- in tasting portions -- was an excellent grilled octopus served with shaved fennel, micro-thin Spring asparagus and diced, crisp carrots. It had wonderful backyard grill flavors, tasting more like home cooking than "restaurant cooking". The pleasantly bitter flavors of fennel are very French and palate refreshing.The next course was house cured tuna with black olive vinaigrette. Perfectly "cooked": the curing served as the cooking protein transformation. It was mild, fresh and delicate. It had a fresh, Spring, tangy flavor. ](http://cdn2-b.examiner.com/sites/default/files/styles/profile_large/hash/21/12/2112e453e5eddd8d1d99c43b799b1f3a.JPG?itok=iuDgU7G5 "The evening started out with an amuse bouche of eggplant salad on toasts. While I'm not the biggest eggplant person, they did have a good contrast of texture from juicy to crispy.The next course -- in tasting portions -- was an excellent grilled octopus served with shaved fennel, micro-thin Spring asparagus and diced, crisp carrots. It had wonderful backyard grill flavors, tasting more like home cooking than "restaurant cooking". The pleasantly bitter flavors of fennel are very French and palate refreshing.The next course was house cured tuna with black olive vinaigrette. Perfectly "cooked": the curing served as the cooking protein transformation. It was mild, fresh and delicate. It had a fresh, Spring, tangy flavor. ")
![ Beautifully pan-seared scallops with beet risotto and passionfruit coulis came next. This was maybe one combination that was jarring to me: the beets were quite savory, with a touch of garlic . . . but it was a quirky juxtaposition next to the sweet passionfruit sauce.The next course was filo dough-wrapped fluke with a tomato sauce and butternut squash puree'. The fish was great" perfectly cooked, moist and flavorful. I personally would have liked to have had something like an artichoke puree' accompany it, for its snappiness. Butternut squash tends to take a lot of seasoning, whether savory or sweet, to take it out of its natural dullness. ](http://cdn2-b.examiner.com/sites/default/files/styles/profile_large/hash/c0/7d/c07de0fb07bd8f09378db487920a4138.JPG?itok=S2E1GpU_ " Beautifully pan-seared scallops with beet risotto and passionfruit coulis came next. This was maybe one combination that was jarring to me: the beets were quite savory, with a touch of garlic . . . but it was a quirky juxtaposition next to the sweet passionfruit sauce.The next course was filo dough-wrapped fluke with a tomato sauce and butternut squash puree'. The fish was great" perfectly cooked, moist and flavorful. I personally would have liked to have had something like an artichoke puree' accompany it, for its snappiness. Butternut squash tends to take a lot of seasoning, whether savory or sweet, to take it out of its natural dullness. ")
