As always Chef Noah Zonca was great, he is so funny and puts everyone at ease. We were seated at one end of the counter a perfect place to watch the chefs plate the food and send it out. It is quite a production line.
Our meal this night started with Goat Cheese Gnocchi w/ Crispy Potato,Braised Baby Shitake Mushrooms,Parmesean,Squash Blossoms and Black Truffles.
Act III: Corn and Walla Walla Onion Chowder w/Main Lobster Fritters,Walnut-Vanilla Bean Cream and Parsley-Shiso Mash.
Intermission was platters of Tuna Sashimi and Tuna Poke Style, Yellow Fin Tuna, Spicy Tuna Sushi and a Vegetarian Sushi, Tempura Vegetables, Battered Shrimp. Plus a chance to try a couple of premium Sake
Act IV:Slow Roasted Liberty Duck Breast and Guinea Hen Canneloni w/ Parma-Prosciutto, Natural Pan Juices,Thyme,Chili Oil and a small salad.
Act V: Free Range Lavender Scented Grilled Bison w/a Salsa of Virginia Sea Scallops and Heirloom Tomatoes,Homemade Bacon Infused Cabernet and Argentine Chimichuri.
Act VI: tea service and coffee
Act VII: Milk Chocolate-Brioche Bread Pudding, Yellow Peach Ice Cream, Britni's Bittersweet Chocolate-Chocolate Chip Cookies ad Chocolate-Espresso Jus.
The Gniocchi was absolutely delicious, I could have eaten a whole bowlful. The Corn Chowder while good was a bit too sweet for me. Intermission was awesome.. the freshest fish and real wasabi grated on a shark skin grater and also a delicious pickled wasabi. I think this is always my favorite part of the meal. Both the Duck and the Bison were delicious and desert was beautiful, I especially loved the peach ice cream. I had the wine pairing with the meal, I think next time (next month) I'll just get a couple of glasses of wine.. the pairing is just too much.
Dinner was awesome as always. Here are some pictures of our meal
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