It's located at 1733 NE Alberta Street.
Bagna Cauda is brought to the table when you order. This was quite good with just a hint of anchovy.
One of the choices for the first course was shrimp toast--lemon anchovy aioli, mojama, grapes, water chestnuts, mustard seeds, horseradish. This wasn't too memorable.
The other option was oxtail cannelloni--daikon radish, rutabaga, housemade xo sauce, mint, peanuts, I really liked this. The cannelloni was rolled in a thin sheet of radish and the sauce had a nice flavor.
One of the entree options was hoisin glazed beef short rib--turnip cake, bacon, mustard greens, fried shallots.
The other option was butter poached salmon--yuzukoshō, cauliflower, spinach, salmon roe, crispy skin. The salmon was well prepared.
Dessert was a chocolate truffle cake with white & dark ganache, cherry. This was moist and delicious.
2018 03 19
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