On Monday, January 15, 2007, we visited Pizzicato for an impromptu lunch. We didn't bring wine, because we didn't know we'd be stopping by.
We shared four appetizers: Calamari, crab cake, bruschetta and spring rolls. Everything was delicious. Ken had iced tea as a beverage.
We always have such a nice time when we visit.
22 January 2007
07 January 2007
Siri's Thai French Cuisine
In celebration of Jay's 45th birthday on January 3, Ken took her back to Siri's yesterday. We had 7 PM reservations (recommended) and the place quickly filled.
For appetizers, Jay had the char-grilled calamari over crispy romaine with sweet chili sauce. It was yummy and the calamari was lightly grilled. Ken had the grilled divers scallops salad which came with three huge warm scallops "in a lime dressing over field greens topped with tropical fruits." The dressing was superb.
Jay had a special - macadamia-encrusted rack of lamb, medium-well, which came with potatoes au gratin and sugar snap peas - which were done to perfection.
Ken had the sauteed seafood medley - rock lobster tail, salmon, shrimp, scallops, fresh vegetables and cappellini in a saffron white wine sauce. The entree was so large that he shared with Jay.
For dessert, Jay had a slice of chocolate toffee truffle pie. It was light and delicious.
We have decided that this is in our top 6 favorite restaurants. (We had to add the sixth position because we have so many favorites!) Service was excellent and everyone was pleasant and knowledgable.
Wines enjoyed:
Col Vetoraz Valdobbiadene Prosecco (gift from Karin & George)
2004 7 Deadly Zins (Old Vines)
For appetizers, Jay had the char-grilled calamari over crispy romaine with sweet chili sauce. It was yummy and the calamari was lightly grilled. Ken had the grilled divers scallops salad which came with three huge warm scallops "in a lime dressing over field greens topped with tropical fruits." The dressing was superb.
Jay had a special - macadamia-encrusted rack of lamb, medium-well, which came with potatoes au gratin and sugar snap peas - which were done to perfection.Ken had the sauteed seafood medley - rock lobster tail, salmon, shrimp, scallops, fresh vegetables and cappellini in a saffron white wine sauce. The entree was so large that he shared with Jay.
For dessert, Jay had a slice of chocolate toffee truffle pie. It was light and delicious.
We have decided that this is in our top 6 favorite restaurants. (We had to add the sixth position because we have so many favorites!) Service was excellent and everyone was pleasant and knowledgable.
Wines enjoyed:
Col Vetoraz Valdobbiadene Prosecco (gift from Karin & George)
2004 7 Deadly Zins (Old Vines)
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