Tonight I had one of the best meals of my life–a 7 course, chef designed tasting menu made from farm-to-table fresh ingredients that was expertly paired with international and local wines.
It’s not everyday that dinner starts with a scallop ceviche swimming in a swirl of avocado purée paired with a Spanish bubbly
The salmon belly, with its crispy fatty skin, that followed was to die for.
Third came froi gras tossed with thinly sliced green apple wedges on a bed of smoky almond shavings paired with a sweet Hungarian wine.
Fourth came a small but substantial pork sausage with eggplant purée paired with a Tuscan red. The server said the sausage came from pigs he raised himself.
Next we ate striped sea bass on a bed of squash risotto. The skin, also crispy and rich, was excellent. That came paired with a chilled French Sauvignon Blanc.
Starting to be quite satiated, I tasted the lightly salted beef tenderloin with aus jus anyway. I could not drink all my Merlot, Cabernet Sauvignon, Malbec red blend by then.
I was too full to eat the seventh course which was a quarter quail stuffed with lamb sausage paired with Cotes de Rhone.
A huge dessert fan, I saved a bit Of room for the deep dark chocolate cake nestled atop cream n sage ice cream. Somehow, I managed to drink the Italian Moscato pairing.
Beautiful knowledgeable service paired with flavorful creative food and wine, I call this complicated dining experience “good”.