Just so anyone else considering whether to go has up to date information. As you can tell we went whole hog as usual. It was excellent.
Ok we started with 2 glasses of champagne; they came around with canapés- foie gras with cherry and smoked salmon and crab. Then the amuse bouché was a little salad with French Feta cheese (I ate it and it wasn't as salty as regular feta more like a firm goat cheese) and watermelon with chopped black olives (not like canned black olives) and a raspberry vinaigrette with a few radish sprouts.
We ordered off the regular menu no degustation menu for us. The two first courses we had were Roasted Hudson Valley foie gras and rhubarb strudel with almond lemon thyme foam and the Tempura Soft-shell crab with a sticky rice-stuffed zucchini blossom, plum miso, pickled ginger and chilled cucumber puree. Both were very good. The foie gras and rhubarb combination was unexpected but very good. They had some pickled rhubarb on the plate as garnish and it was wonderful. It had all of the favor of rhubarb but none of the sourness. The crab was breaded in Panko crumbs and I could have eaten more of them. We had a half bottle of Merseault to start.
The entrees were Grilled Vermont Rack of Lamb with a twice baked goat cheese soufflé, eggplant chip and fava bean puree; Nick's wild mint sauce and Roasted Squab in pinot noir verjus with game bird and foie gras boudin, black mission figs and Puy lentils. Both were excellent. We had a half bottle of Pommard with those. We asked for more bread to sop up the squab sauce.
As we entered we passed the cheese tray and knowing us we did indulge. We had 7 cheeses and they were wonderful. We had a few we didn't know but the really great thing they did is give us a sheet on which they marked the cheese we had. Now when we shop for cheese (yea right like the Stop & Shop in Hyannis will have any of these cheeses!) we know what to look for. The stand out cheese of the night was an Australian blue cheese called Roaring Forties-very creamy.
For dessert we had a banana fosters soufflé with chocolate ice cream and a chocolate banana strudel as well as an exceptional dark chocolate cake filled with a raspberry filling and a raspberry chili pepper sauce. Not as strange as it sounds the sweetness of the chocolate was perfectly offset by the chilies-every once in awhile you got this hit of heat.
Then there were the little chocolates and cookies, tea for me, cappuccino and Armagnac for Tomas. One of the little chocolates had I think a thyme chocolate cream filling-very good and unusual.
We got there around 7-7:15 and left about 10:40. The staff was exceptional. Sometimes I think that if customers are into the experience the staff gets into that mood.
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