Liza Posted November 5, 2004 Share Posted November 5, 2004 Not sure the child will let me type so... Apps: Lobster Roll with pistachio & lemon yogurt, marinated salmon roe; Homemade ginger ale Curry marinated rabbit & grilled octopus; chocolate port wine sauce, apple & celery root puree Entrees: Hot smoked Arctic Char; shrimp & bacon salad; salsify & parmesan puree; apple horseradish broth NY Strip with medley of cauliflower & butternut squash, with Short rib with sauteed nettles in red wine reduction. Desserts: Arctic Circle: goat cheese parfait, blueberry sorbet Lemon verbena & chocolate ganache; lychee sorbet A fascinating menu and every dish worked. Chef often uses simple techniques in combination. The char, for instance, is smoked and cured AND poached in duck fat - yielding tender to the touch yet firm flesh with smokey afterglow. Unusual textures, too - there were four or five small extra courses which I'll have to add later. I love the platings - large schmears of sauces, often dotted with a raw version of a cooked ingredient. This is the kind of food I want to order as room service and really get my fingers all over it. EDITED to add: Very engaging service, too. However: entry and exit were unfriendly and really start and end the evening poorly. 5 Quote Link to post Share on other sites
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