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.
First course:
Foie gras mousse with pomegranate coulis and brioche
Second course:
Five mushroom soup with truffle oil
Mussels in lobster broth
Third course:
Seared butternut squash on ravioli filled with English peas and mint
Seared scallops
Fourth course:
Bluberry risotto with duck confit and pan sauce
Fifth course:
Organic beef tenderloin on yellow fingerling potatoes with maderia wine pan sauce, finished with truffle oil and shaved white truffles
Sixth course:
Baby arugula salad with shaved Grana Padano cheese and lemon-olive oil vinegarette
Seventh course:
White truffle ice cream
Eight course:
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.
No comments:
Post a Comment