The Annie Café & Bar

Got the wild mushroom soup, came with Duck Prosciutto w/ Huitlacoche Duxelles, Truffle Cream. Very flavorful would definitely recommend to others if you’re a fan of earthy mushroom & creamy bisque type soups.

Shaved prime beef sandwich stood out , crusty ciabatta, well seasoned shave beef with an amazing horseradish sauce. Came with a crisp season fries and dipping sauce.

The bacon and blue cheese Brussel sprouts were a great addition to our meal. Came a mild blue cheese and bacon that were just enough flavor in addition to the Brussel sprouts.

Got a glass of Alexana ‘terroir series’ Pinot noir from the Willamette valley. One of the better Pinot noirs I’ve had from this region.

Can’t wait to return for dinner and some old fashioned’s.

Appetizers we had were the crab tostada, mushroom quesadilla, sliders, shrimp cocktail, and tuna ceviche. All great options to start a meal. The smallest portion was the crab tostadas. The largest portion was the tuna ceviche.

We also tried the ceasar salad, which was a typical ceasar salad.

A MUST TRY, if you like mushrooms, is the mushroom soup. It was the best mushroom soup EVER!

The chicken tortilla soup was a nice comforting bowl of yum. But the Alstar soup is definitely the mushroom soup. Its flavor was so complex, and the mushroom flavor was intense in the most magnificent way.

For our main course, we tried the salmon, chicken, and filet mignon.
The salmon was good, accompanied by zucchini.
The chicken was a bit dry, but the sauce it came with was delicious. It also came with some delicious roasted onions and potatoes.
The favorite of the night seemed to be the filet mignon. It was so tender it melted in your mouth and tasted like it was grilled over a wood fire. Cooked beautifully.

Shareable sides at the table included French fries with an in-house made ketchup, and some perfectly cooked asparagus.

For dessert, we tried the bread pudding and the berry grunt with ice cream. The berry grunt was warm, and the ice cream melted onto. It was a perfect juxtaposition for a sweet, tart, hot, and cold dessert. The bread pudding was good, but needed more sauce or some ice cream. The Pecan tart I was told by a fellow diner was too much Pecan and tart, but not much of the filling that many enjoy in their Pecan pie. I personally was too full to try one-piece.

If I were to come back, the perfect evening meal would start with the crab tostada, followed by the mushroom soup, then the steak with asparagus, finishing up with the berry grunt.