Jay ordered the Catch of the Week menu:
Chef's selection of hors d'oeuvres - lavender salmon and crab - wonderful
Crab bisque with herb Chantilly cream - light and delicate
Wild caught salmon dijon with zucchini noodles - crispy exterior and very tasty
The flourless chocolate torte had to be taken home to be devoured.
Ken ordered the crab cake appetizer. The crab cake was so flavorful.
Entree enjoyed by Ken was the veal rib chop dijon with bok choy. The plate was empty when he finished.
We always enjoy a cheese plate at the end of the meal. Cheeses presented this time were brie, Maytag Blue, Pecorino and Raclette. Excellent.
Wines enjoyed:
2007 Zunio Cabernet Franc
2010 Chateau Haute Tuque Bordeaux
We plan to return next week and get the Chateaubriand which two couples enjoyed medium rare. Reminder to Ken: bring Chateau Grayac Bordeaux.
