Fois gras with peach foam, brioche, port wine reduction, and pearsAs much as I adore (and I really mean adore) fois gras, this didn't beat Mr. Voltaggio's rendition, sorry.
Seared diver scallops with cauliflower purée and cauliflower beignetsThe purée was excellent. The creaminess countered the acidity of the vinaigrette that sat beneath the scallops, which were seared perfectly.
Sea bass with carrot & ginger velouté, lemon-artichoke, homemade pasta, and bok choyI'm not too fond of this presentation (or presentation in general here), but it was yummy nonetheless. The velouté was a winner and probably the star of the entire night. The sea bass had little seasoning, but with so many other components, it was probably a wise decision.
Anna couldn't resist her lobster risottoDelicious! I don't know how else to describe it but it was perfect. Risotto tends to be too heavy for my palette after the 4th or 5th bite, but this one was perfectly balanced with the greens, herbs, and capers sprinkled on top.
For dessert: pineapple soufflé with thai curry ice creamI've never really had a soufflé, but I'm glad I started with this one. MmMmMmm warm and crisp on top with a spicy and sweet kick as you dive into the center.







i love me a comfy nook :)
ReplyDeletelooks heavenlyyyy.
uhm. AMAZING.
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