- Joined
- Apr 26, 2008
Day 4: Dinner Part 2
V&A, Part 2 - Appetizers
Cold Appetizer
Its choices were:
I'm not a huge fan of lobster but this dish was splendid! It did not have an overly lobster taste so the flavor of the vegetables and vanilla pulled through.
Fish Appetizer
Its choices were:
I went with the selection of Abalone as I crave this stuff. It melts in your mouth similar to the way proper crispy bacon will as you bite into it. I wanted to lick my plate but I figured it wouldn't be approved of doing that here
This gets a Jabba
Second Bread
After the fish course, I was brought the 2nd serving of bread:
Truffle Brioche w/ Black Truffle Butter
My favorite is still the first bread but this one keeps getting closer!
Hot Appetizer
Its choices were:
I went with the first choice as the past couple times I have had the duck. Its been interesting to see how the poulet rouge dish has changed since I first encountered it in 2006. It used to be served with the egg custard that is now often served as the amuse bouche. In early 2008 it was a soup basically. This current is however my favorite as the outside of the chicken is crispy and infused with much more than just the mushrooms.
Its choices were:
- Maine Lobster w/ Watermelon Radish, Kohlrabi, & Vanilla Aioli
- Cororado Buffalo w/ Fennel, Olives, Artichokes & Sherry Vinaigrette
- Galiee Osetra Caviar w/ Traditional Garnished, $90 - 1/2 oz, $180 - 1 oz
I'm not a huge fan of lobster but this dish was splendid! It did not have an overly lobster taste so the flavor of the vegetables and vanilla pulled through.
Fish Appetizer
Its choices were:
- Nantucket Scallops w/ Zellwood Corn & Chorizo Sauce
- Sake-Soy-marinated King Salmon w/ Bok Choy and Soy Beans
- Monterey Abalone w/ Toasted Capers and Mayer Lemon - $30
I went with the selection of Abalone as I crave this stuff. It melts in your mouth similar to the way proper crispy bacon will as you bite into it. I wanted to lick my plate but I figured it wouldn't be approved of doing that here
This gets a Jabba
Second Bread
After the fish course, I was brought the 2nd serving of bread:
Truffle Brioche w/ Black Truffle Butter
My favorite is still the first bread but this one keeps getting closer!
Hot Appetizer
Its choices were:
- Poulet Rouge w/ Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas
- Duck Breast, Sausage and Confit w/ Salsify & Delicata Squash Puree
I went with the first choice as the past couple times I have had the duck. Its been interesting to see how the poulet rouge dish has changed since I first encountered it in 2006. It used to be served with the egg custard that is now often served as the amuse bouche. In early 2008 it was a soup basically. This current is however my favorite as the outside of the chicken is crispy and infused with much more than just the mushrooms.