Saturday, July 2, 2011

High Rock Cafe - Wisconsin Dells

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Calamari like you've never had before.   This sweet and spicy calamari was first fried till golden brown then tossed in sweet and chili sauce.  The fried rice noodles served on top added a very unique texture to the calamari.  They were airy and crunchy with not much flavor but went perfectly with the sweet chili calamari.  No lemon necessary.

Jumbo Crab Cakes.  The crab cakes were served in descent quantity and size.  This appetizer contained jumbo lump crab meat seared and mixed with diced vegetables served with a spiced remoulade over a bed of greens.  The spiced remoulade was key to this dish.  The crab cakes were beautiful; unfortunately, the crabmeat did not have much flavor.  This dish had a very clean taste, but was delightful to have experience.

Scallops.  Pan-seared jumbo scallops with mashed potatoes, seasonal vegetables and smoked tomato compote.  The scallops were amazing in flavor, texture, size, and quality.  Best dish I've had so far at High Rock Cafe.  The scallops were seasoned just enough to appreciate without over powering the natural delicacy.  I can't compliment this dish enough about taste and quality.  You must try it.  Typically, they would serve this over a celery root puree, though they were out of at the time.  I do wonder how much more wonderful the dish could have been if served with the puree.

Teriaki Salmon.  Grilled with steamed broccoli, jasmine rice with a candied pineapple salsa.  The idea of this dish is great.  The pineapple salsa made this dish absolutely wonderful.  You can tell the freshness of the fruits and ingredients especially how they blend well together; a sweet crisp flavor for the salmon.  Unfortunately, the salmon was a bit over cooked as you can see the charred marks.  The salmon was a bit dry and did not have the flakiness it should have.  Everything else was very well put together, just needed the cook to pay attention to the fish.

Mahi Mahi Special.  Like the salmon dish, the fish itself wasn't too pleasing though the salsa was great.  For the Mahi Mahi, they used their "tropical salsa" which contained pineapple, mango, and kiwi.  The salsa was perfect very necessary to give their dish some flavor.  The fish was slightly over cooked though again, with the crisp fresh salsa, I was able to overcome the issue.

Lasagna Special.  For their lunch menu, the selection was minimal and not as exciting as the entrees for dinner though we had a unique Portofino Lasagna made with asparagus, goat cheese, spinach, roasted red bell peppers, with mushroom, lemon and thyme cream sauce.  Need I say more?  This veggie lasagna was wonderful in all ways; the great choice of vegetables, fresh and cooked perfectly; the goat cheese, giving this lasagna another unique flare, mild yet tangy which complemented the lemon and thyme cream sauce.  I normally like meat lasagna but this dish was wonderful with the plentiful amazing ingredients that worked perfectly together.
232 Broadway, Wisconsin Dells, WI

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