The restaurant is tiny, and we sat at the counter. The very bright green counter.
Amuse bouche - avocado with bay shrimp. Fresh and tasty.
Fresh rolls, spicy crab soup and sea scallops. The soup was super flavorful and not too spicy. The scallops were ok - but I think the weakest point of the overall meal. One of the highlights of the meal was watching the three guys in the tiny kitchen. The way they maneuvered around each other was amazing. Our waitress told us they had all been working together for years.
I ordered the lamb loin with sesame-chickpea puree and pepper relish. It was excellent. It was like fancy lamb and hummus.
Kev ordered the halibut poached in olive oil with green garlic, baby leeks, grits and spicy ham. Really light and nice flavors.
For dessert, we shared the chocolate pot de creme with chicory and the vanilla souffle. The pot de creme was different than most - it didn't have the same thickness that I'm used to. I liked it - but not as much as the souffle, which was amazing. The menu at Canteen changes weekly, but the souffle is always on the menu, for good reason.
The cool thing about this place is that it doesn't seem like it's trying all that hard - the food they make isn't anything crazy or fancy - it's all just done really well.