Amuse Bouche--Crouton of Smoky Blue Cheese with Saltana Chutney. There wasn't much smokiness to the blue but I liked the sweet and sour chutney.
First course of Wilted Beet Greens Salad with Roasted Fennel and 6 Minute Eggs. Loved this dish. The eggs were perfect--not too gooey and not overcooked.
The entree was Lamb Navarin--braised lamb with turnips, carrots, potatoes and English peas. Delicious.
Dessert was Vanilla-White Wine Poached Pear with Sable Breton & Pistachio Ice Cream. Loved the pear and ice cream. The sable was a little too thick.
2018 04 03
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