This is not a current review of a restaurant we recently visited, but we dined at Sweets and Savories for Natalie's birthday earlier this year. It was an amazing Iron Chef-style restaurant. I ran across the menu I had jotted down and wanted to save it for posterity. We had the chef's tasting menu for $60 with no corkage fee. We brought a bottle of Montes Alpha Syrah.
I asked the server if I could have dishes without shellfish, so I had alternates on several courses, which explains why there are two listed below.
Foie gras mousse with pomegranate coulis and brioche
Five mushroom soup with truffle oil
Mussels in lobster broth
Seared butternut squash on ravioli filled with English peas and mint
Bluberry risotto with duck confit and pan sauce
Organic beef tenderloin on yellow fingerling potatoes with maderia wine pan sauce, finished with truffle oil and shaved white truffles
Baby arugula salad with shaved Grana Padano cheese and lemon-olive oil vinegarette
White truffle ice cream
Dark chocolate terrine with fresh raspberries and raspberry coulis
Chocolate truffles served with the bill
Bread from Red Hen Bakery: white raisin/fennel and ciabatta
Everything was very good. My only criticism at the time was that the blueberries for the risotto should have been run through a food mill to remove the seeds as this upset the texture of the dish. Otherwise, it was great. I hope we can go back at some point.