My wife and I had another outstanding dinner at Laurel & Sage Saturday night. Chef Shawn has recently switched over to his Fall menu, so unfortunately the Soft Shell Crab was no longer being offered on the menu. However, there were a lot of other outstanding dishes. We started off with a couple of delicious Amuse Bouche of Butternut Squash soup and an amazing Peach Gazpacho with little crunchy tortilla strips. He used pureed Jersey peaches to replace the tomatoes that are normally used in Gazpacho and it was incredible. It was nice & thick, almost like a peach salsa. I told him that he should add this dish to his regular summer menu next year. We also had the incredibly fresh out of the oven popovers stuffed with gruyere cheese and some butter drizzled with honey. For appetizers we shared delectable cast iron seared diver scallops with kabocha squash gnocchi & a delicious chestnut crema. The scallops were perfectly seared. After reading a lot of positive reviews we decided to try the green curry PEI mussels with kefir, thin crispy slices of granny smith apple, coconut milk, & chablis. It was very good. I could take a bath in that green curry sauce We also had the melt in your mouth pomegranate molasses braised short rib with sweet potato puree and homemade kimchi. It was sublime. The scallops & short ribs can also be ordered in entree portions. For entrees I had the excellent blackened swordfish with an addictive sweet potato crabmeat hash & barbeque buerre blanc. The swordfish was thick and black & crunchy on the outside while moist and flaky on the inside. My wife had the stuffed chicken breast stuffed with homemade chicken sausage, mushroom faro pilaf, in a whole grain mustard natural jus. We normally don't order chicken out but this chicken has such an outstanding flavor combination. For dessert we had the addictive espresso coffee bean ice cream with crunchy espresso beans.
Below is a link to their Fall menu.