Once again we enjoyed an astounding meal at our favorite restaurant, The Globe Cafe By Moonlight.
The evening started of with a Cupid's Citrus cocktail. Anyone who still thinks you can't get a drink in Utah needs to visit The Globe...home of one of the most creative mixologists we know.
The Cupid's Citrus is a martini made with Ketel One Citroen blended with Muscat and fennel juice, with lemon and grapefruit segments in the glass.
Not exactly sweet, but wonderfully smooth, this is one way drinkable cocktail...and the citrus segments at the bottom of the glass add a nice litte ZING!
The Amuse Bouche was a Basil-Dusted Phyllo Crisp with Raspberry Coulis and Pave D'Affinois, a creamy yet firm white cheese. Very nice.
Appetizer was the Oyster Duet. A total of 4 Kumamoto oysters, 2 on the halfshell with Green Chile Mignonette sauce, the other 2 were baked in a Korean BBQ sauce with Crisp Prosciutto and Fried Leeks. The paired wine was Yalumba South Australia Viognier '02, an excellent match with it's crisp clean flavor.
Next up was a new personal fave, Idaho Red Trout Meuniere, prepared with Meyer Lemon, Roasted Parsnip Puree with a Caper Berry/Kalamata Tapenade. WOOHOO!!! This one killed from the first bite, which was almost maple-y tasting from the parsnips. The fish was perfectly cooked and the mix of flavors and textures was dead on. The selected wine was a '99 Pietra Santa Sasso Rosso from California. Also a perfect match with its dusky flavor complementing the bright tastes in the dish.
Entreé was a Sesame Crusted Bison New York Strip, served on a Wild Rice Pilaf with Savoy Cabbage and a Green Peppercorn Jus. A really great piece of meat...tender and flavorful. I'm not much of (if at all) a fan of black pepper and/or peppercorns, but I still enjoyed this dish. The jus was not overpowering, and left a nice heat behind.
Paired with a Nicodemi Montepulciano d'Abruzzo '00. Much brighter than the Pietra Santa, it held its own with the stronger flavors in the bison dish.
Dessert was excellent, and we get to enjoy it again today as the servings were large and we brought home leftovers. Cloud-Topped Cranberry Sake Crisp, with Chipotle Chocolate Sauce and Creme Fraiche Ice Cream. An amazing end to yet another amazing Globe meal. The tartness of the cranberries was offset by the rich chocolate sauce and the equally rich ice cream. The "cloud" was a killer dollop of meringue on top which also served as a foil to the berries. Paired with a Santo Stefano Belbo Moscato D'Asti '02. KILLER!!!
I cannot stress just how extraordinary a dining experience the Globe offers. The room transports you away from the city, the service is affable and knowledgable. And the kitchen staff delivers with some of the most intriguing, creative and masterful cooking I've yet to encounter.
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