For the next 2 courses DH and I shared bites with each other and wow...I can't imagine having to pick from the menu in the dining room these four meat dishes were out of this world.
First mine was the Poulet Rouge (chicken) with mushroom-truffle ragout, english peas and morels.
If you don't like mushrooms this is not your dish but if you do it is earthy and rich and yummy
DH had the Duck Breast, sausage and confit with salsify cherry sauce.
Lamb is one of my favorite if not my 100% favorite meat choice so I was so happy that the chef gave it to me next.
Niman Lamb with spring vegetables and celery root....the celery root is the green paint on the plate and went with it so perfectly if only I could eat lamb like this all the time. It was also perfectly prepared.
Remember I asked for no intestinal items so this dish was for DH...I love veal and had a bite and I liked my lamb better but this was perfection as well.
Veal Tenderloin with with marble potatoes, ramps and sauce soublise...there were sweetbreads included here as well.
I don't remember the bread here but Words of caution!!!!! Take a bite of the bread then put it back!!!!!!!!! the carbs fill you up to much and with so many plates at the chefs table you really have to be careful.
Next one of my favs of the meal and both DH and I got this one.
Kurobuta Pork Tenderloin and Belly with Sherry Bacon Vinaigrette with 100 year old balsamic...the balsamic made this dish and I have never had pink pork before but wow it is like beef and makes a difference.
The pic doesn't give it justice
After this point in the meal we were taken to a balcony and it was suggested we walk around and take a break to make room for the remaining 4 courses.
This is the view from one end looking toward Poly...i will post more pics from the balcony later.
enjoy
First mine was the Poulet Rouge (chicken) with mushroom-truffle ragout, english peas and morels.
If you don't like mushrooms this is not your dish but if you do it is earthy and rich and yummy
DH had the Duck Breast, sausage and confit with salsify cherry sauce.
Lamb is one of my favorite if not my 100% favorite meat choice so I was so happy that the chef gave it to me next.
Niman Lamb with spring vegetables and celery root....the celery root is the green paint on the plate and went with it so perfectly if only I could eat lamb like this all the time. It was also perfectly prepared.
Remember I asked for no intestinal items so this dish was for DH...I love veal and had a bite and I liked my lamb better but this was perfection as well.
Veal Tenderloin with with marble potatoes, ramps and sauce soublise...there were sweetbreads included here as well.
I don't remember the bread here but Words of caution!!!!! Take a bite of the bread then put it back!!!!!!!!! the carbs fill you up to much and with so many plates at the chefs table you really have to be careful.
Next one of my favs of the meal and both DH and I got this one.
Kurobuta Pork Tenderloin and Belly with Sherry Bacon Vinaigrette with 100 year old balsamic...the balsamic made this dish and I have never had pink pork before but wow it is like beef and makes a difference.
The pic doesn't give it justice
After this point in the meal we were taken to a balcony and it was suggested we walk around and take a break to make room for the remaining 4 courses.
This is the view from one end looking toward Poly...i will post more pics from the balcony later.
enjoy