Course 1: Tomato Borscht with Sour Cream and Chives
Course 2: Fried Chicken Livers and Hominy with a traditional Ragu
Course 3: Quail Breast, Creamed Spinach, Citrus-Tarragon Sauce
Course 4: Ostrich, Asian-style Slaw
Course 5: Dry-Aged Ribeye, Sautéed Green Beans, Cippolini Onions, Bordelaise
Course 6: Elk, lightly fried artichoke, mint/coriander/fennel sauce (Moroccan)
Course 7: Goat cheese, homemade apple butter, crostini
Course 8: Homemade carrot cake with cream-cheese icing
My only complaint was with the chicken livers. Not sure about those in general. On the whole, a little lackluster on the creativity, but all cooked well. Excellently fresh, local ingredients. Good service. No corking fee, and was asked whether I wanted my wine decanted: both good signs. We sat at the restaurant's titled table, Table 16, which was a lovely table situated beside a window. This is designed, of course, to be the restaurant's best table.
On the whole, I score the restaurant a 9 out of 10, and I imagine I will be able to give it a 10 on my next visit.
Tasting notes on the Carruades de Lafite, 2002: Ripe, elegant, New-World style fruit. Medium body, with flavor profile that included crayon, slate, pencil-shaving, blackberry. Drinks well, and better after decanting.
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"with a flavor profile that included crayon, slate, pencil-shaving, blackberry"
ReplyDelete...Why does that wine sound like an elementary school classroom?
Actually, they make the wine from whatever happens to be on the bottom of the elder Lafite's shoes at the time. I believe this one was made after a PTA meeting.
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