The filet of sole at 86 Winter in the Canal District was served stuffed with lobster, scallops, and shrimp. Tossed with a mediera lobster cream sauce and served with sautéed green beans and gratin potatoes. Due to dietary issues, I decided to order this dish without the cream sauce. The fish was light and a bit dry, had I ordered it with the cream sauce it would have been perfect. The stuffing was delicious with large chunks of scallops, lobster, and shrimp mixed with celery and little else. Unlike most stuffings, this one was not overly buttery or filled with breadcrumbs; this simple combination allowed the true flavors of the fish to shine. The green beans were deliciously tossed with garlic. The potatoes were light – not heavily buttered or with too much cheese – I could actually taste the potato. Overall a great dish!
I’m always a fan of getting a lot of food for a little money, so I was pleased to learn 86 Winter offers a 3-course meal for $21.00 on Tuesday, Wednesday, and Thursday evenings. In between my Caesar salad starter and apple tart dessert I chose the baked haddock special. Crisp is the word for this big fish. Drizzled on top was a fresh, juicy salsa, which complimented the light, refined bread crumb texture. Also included with this dish were sides of string beans and potato au gratin—which was a common theme amongst the other dishes. This meal was plentiful enough for a small lunch the next day.