To start, we decided to share an order of corn fritters. Crispy and slightly sweet, the warm maple vinaigrette went well with them, as did the guacamole, which was a surprise. An interesting flavour profile, but it worked in a Southern kind of way.
We both had the avocado toast three ways, which led to jokes about why this meant we would never have nice things. Jokes aside, the finger-sized toasts were piled high with avocado, as well as three different toppings - smoked salmon (my favourite), caramelized onions (with feta, that I held), and tomato with balsamic dressing. A heaping pile of arugula was on the side.
Our dessert was the creme brûlée, topped with some fruit and garnished with a small biscotti. The top was perfectly crispy and not burned. It was a great end to a great meal.