A couple of weeks ago we went to Bianca's for supper. It was the middle of June, the weather was supposed to be better, so looking forward to a wonderful meal was the next best thing.

Our reservation was for 6pm, the earliest possible. We like to eat early because then the chef has time to prepare and we can relax with our extended tasting menu. We had eight wonderful courses.

As soon as we sat down, an offer of balsamic and olive oil plate with calamata olives and sprouts with feta and bread came. The sprouts were a lovely addition, made you feel like spring even if the weather was not co-operating.

In contrast to the first course, and suitable to the rain-drizzle-and-fog outside, now a small bowl of warm mushroom and asparagus soup with generous sprinkling of truffle oil was served.
Delicious, full bodied in flavour.

Seared scallops on avocado and salmon tar-tar, mustard, nasturtium and nut sauce and paprika oil. A great combination and a feast for the eyes.

Blue cheese and walnut stuffed chicken breast with apple, hazelnut sauce. Again, well executed, without the blue cheese overtaking the other more delicate flavours.

Braised rabbit on salt cod potatoes, and wine demi - glaze. There is certainly lot to be said for slow cooking. Flavours blend and the texture of the meat was fork tender. Salt cod gave the
potatoes an interesting flavour.

Pan fried caribou, sour cherry reduction, apple syrup with hazelnuts, and chicken liver pate. Perfect! The caribou was ever so tender, and for me, the sour cherry reduction just made my
day. It is very rarely that sour cherries are used in local restaurants in any form. Although I was getting full by now, the chicken liver pate was creamy, well spiced and just delicious.

Lamb filet on roasted bell pepper with lamb reduction. Again, very tender, beautifully done.

Wine poached pear, chocolate fondant, and mascapone cream. Just right. Not very sweet, no sugary taste. Great ending to a fabulous meal.

I was pleased that the kitchen was no longer entirely open to the dining area. Yes, you could go there and look if you wanted to, but I am not really interested in the hussle and bussle of the work area. We went out to be treated, and indeed we were. Very good service, and nice decor.

There were three things that I would have paid more attention to.

1 -- If you'll notice the menu, there was a great a lack of vegetables. Yes, I know, it is hardly vegeatble season yet. But still, a well rounded menu can not omit it.

2 -- There was no music for long periods of time. Someone should pay attention to it.

3 -- 15% gratuity is automatically included in the bill. This may save time, so you don't have to bother calculating. But a gratuity is given when food and service are over and above average. I would much prefer to calculate it and decide for myself how much (in some cases, if any) gratuity I will add. This should be the option of the guest.

Over all, the food was well prepared and beautifully presented. I would go back easily and recommend that you put Bianca's on your list of better restaurants.