I wanted to indulge but didn't want to spend too much so I opted for the cheapest one, a Chandon Rose. I don't know if they normally refill your champagne, but they refilled mine all night long. Apparently since we were the last table on a Sunday night, they figured they might as well finish off the bottle they opened for my order! Lucky!
Our first amuse bouche was a fried duck confit served on a pine log.
The bread basket was served with Hay smoked butter, whipped olive oil w aged balsamic, goat's milk butter. The most interesting of the bread was the Flax seed bread.
More amuse bouche: Alaskan king crab and confit beef tongue. I loved the confit beef tongue.
First course: Juniper smoked sturgeon on top of rock coho white salmon, Bloody Caesar sorbet
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