We started with several h'ordeuvres including the house made apple cider with ginger mousse, crispy kale with creme fresh and chicken skin, a selection of savory pastries, mojito macaroons, and a smoked salmon with beet root and creme fresh. Everything we tried was delicious and extremely creative; I had a hard time choosing a favorite but it was between the mini cheese eclair from the pastry selection and the smoked salmon.
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Next was the caviar with all of the traditional accompaniments. These included capers, onions, crème fresh, egg custard, toast points, and mini blinis. I loved the selection, and had fun experimenting until I found my favorite combinations: egg and toast, or blinis, crème fresh, and capers.
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I also tried the roasted fois gras with charred zucchini bread, pickled nectarines, and pine nuts. I love seared fois gras, and have never had a preparation quite like this. It was the perfect balance of savory and sweet, and the zucchini bread was an interesting way to incorporate season fall flavors.
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We finished with a dessert that was also a unique combination of flavors, and just worked really well together: banana macadamia bread pudding in a chocolate banana torte with lychee foam, milk chocolate ice cream, toasted banana bread, and an olive oil gelee.
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The bread pudding was the perfect end to a fantastic meal! I can’t wait to go back and try even more of the fall menu.
COMMENTS ( 1 )
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