After composing a rather elaborate post, and having Chowhound dump it, I will just summarize.
Husband and I went to the island for our annual anniversary weekend (15th this year.)
Friday night- Center Street Bistro, BYOB. I had the prix fixe. House salad :greens, dried cranberries, goat cheese, over-dressed with balamic dressing, fair. Main course: pan-fried fluke, crab & tomato salsa, black beans, basmati rice, field greens. No one taste stood out, fairly bland and desperate for some kind of seasoning. Flourless chocolate cake, good, probably frozed and defrosted. Husband had the house salad with blue cheese, same take, fair. Lobster risotto of the evening: Swordfish, a bit of lobster, sugar snap peas, corns, shitake mushrooms, red peppers, basil, cumin sauce. Good, but disappointed there was barely any lobster, and it was not a risotto, it had a rice bed.
Sad, because we really liked this place last year. Would try something new instead next time.
Saturday had lunch at The Jetties clam shack on the beach. Good whole belly clams, crispy and not greasy, would have likeed malt vinegar for the fries, though.
Saturday dinner- Le Languedoc, set the timer on my phone so I would call at 10:00 am to get reservations for the terrace (they only accept reservations that same day.) When we arrived it was windy and the possibility of rain was in the forecast, so we ended up in the stuffier, formal dining room.
My starter was escargot scampi with black pepper fettucinni, cured lemon sauce and tarragon(?) couldn't tell the spice. Wonderful sauce, one of those 'I want to lick this plate' kind of sauces. For my main course I had a New York strip (ordered rare, received medium rare, though portions were actually rare, different thickness on same steak) with a marrow butter, creamed spinach and leeks. Steak was very tasty, as was the creamed spinach and leeks.
For his starter my husband had 6 oysters on the half shell with a sauce mignonette, which he had never had before but enjoyed. For his main course he had two half plates: veal sweetbreads which were breaded and fried with a balsamic reduction, cepe mushrooms and zucchini. He enjoyed that plate, thought it was tasty. His second half plate was scallops with fresh corn, fava beans and some baby thin asparugus. He enjoyed this plate much more, the textures went well toogether, and he felt it was much more fresh tasting.
For dessert we split a cheese plate, which was nice (3 kinds of cheese, different textures, a fruit gelee, almonds, and pepper crackers.) this came with a good amount of crackers, which a lot of cheese plates don't. We also had a lemon souffle cake, which was amazing. We were 'jokingly' fighting over the last piece.
Great meal, we will definitely be back.
Part 2 will be another post, too long!
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