Jay had the scallops with truffle oil and caviar as an appetizer. It was a special and went well with the champagne.
Ken had the crab cake, which came with a tomato coulis, pancetta and eggplant caponata. Delicious!
Jay thoroughly enjoyed the duck breast (medium) with orange and honey glaze and chef's vegetables. The potatoes and zucchini went well with the duck.
Ken devoured the pork loin chop, with succotash and chipotle BBQ sauce.
We always save room for the cheese board. This time we had a goat cheese, Fairmount pecorino, Brielle and Nettlesone. Fig jam, mustard and a fruity jam were included with the crudites and thin slices of apple. Yummy!
We didn't get any bread this time, but it turned out fine because we would have been too full.
Wines enjoyed:
Mumm Napa Cuvee M Champagne
2002 Bodegas Chandon Partida Especial Pinot Noir
We asked the chef/owner when Irish Trout would be on the menu. He wasn't sure, but noted that arctic char is similar in flavor and texture and would probably be available soon. Jay gave them her email address so that she can be notified of specials and events. She also signed up as a Facebook fan.
There will be a jazz trio on Friday, the 13th, so if you have the time, GO!
No comments:
Post a Comment