Chef Josh Weekley was hitting on all cylinders earlier this week. A group of 8 had a superb meal with lovely service.
First course was a selection of raw oysters (Flying Point, Fanny Bay, Sunberry Point, Wellfleet, White Cap and Rome Point) served with fresh grated horseradish, mignonette, cocktail sauce, butter and rye bread. The Sunberry Point was my favorite.
Second course was a tempura soft shell crab with red pepper jelly sauce. The crab was creamy and sweet with an ethereally light tempura. The red pepper jelly was a terrific counterpoint and brought a familiar southern accent to the plate.
Third course was roasted monkfish with savoy cabbage, lardons and a chive butter sauce. The smoked touch of the lardon with the sweetness of the cabbage played well together with the perfectly cooked monkfish which was just opaque in the center.
Fourth course was a pan seared Yellowedge grouper served with braised morels, sea beans, spinach and a brown butter caper sauce. This was my favorite combination of flavors the entire evening. Sea beans are an ingredient I am not familiar with and added texture to the dish. This course and the following course were a natural with red wine.
Fifth course was grilled rare Yellowfin tuna. This was served with a black bean salad, tomato and herb vinaigrette, goat cheese and topped with flash fried leeks. This is not the most culinariy forward plate but, the quality of and respect for the ingredients along with the care in preparation, reveals the talent in the kitchen.
All of these were small plates served in tasting portions. Although this was a special dinner many of the dishes find their way onto the nightly specials. Thanks Josh and crew for a lovely evening.