Had an excellent lunch at Spire today. There were two options for each course, so we were able to try everything. We both loved our meals, and were quite impressed. The menu relied heavily on local seasonal ingredients, and the flavors really reflected this - everything was exceptionally fresh and tasty.
Our meal started off with a wonderful little amuse of finely diced 'potato salad' topped by cubes of salmon tartar. My appetizer was the "Verril Farm's Corn" soup. A small mound of fresh corn, smoked bacon, caramelized leeks and chanterelle mushrooms were served in the middle of a shallow bowl, and hot creamy corn soup poured at the table. I loved this. E enjoyed his heirloom tomato salad with baby greens, ricotta, and pine nuts. I also thoroughly enjoyed my "Wild American Snapper" - a good-sized portion of fresh and perfectly cooked skin-on snapper served atop a crouton topped with a chunky avocado mash. The accompanying "gazpacho" salsa of cucumber, zuchini, and tomato was so fresh and light - my dish really tasted of summer; another hit. E's "3 day brined" pork was served atop a salad of arugula, serrano ham, and diced melon with five slices of tender, juicy pork loin.
For dessert - I had the chilled hibiscus soup. Although the presentation wasn't what I expected - a light biscuit surrounded by raspberries, blueberries, and melon was placed in the middle of the plate to soak up the hibiscus 'soup' that was then poured around it - it was very good, especially the sheeps milk yogurt sorbet on top of the biscuit (although the lemon thyme ice cream on E's plum cobbler was my personal favorite).
They also gave you the option of a small wine 'sampler' of "white wines from around the world" to accompany your meal. Some of my favorites were the Portuguese vinho verde with my snapper, and E's muscat wtih dessert.
All in all, RW motive accomplished - definitely a great value, and we look forward to trying Spire for dinner.
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