Bread bowl with Arthur's fabulous sun dried tomato bread and Mo's olive oil dip with balsamic and herbs. A highlight of any meal here.
Lamb Shank-Kalamata Olive-Sundried Tomato Tortellini with black truffle cream sauce and Parmigiana Reggiano. Three pockets of perfection. The pasta al dente, the filling savory and hearty,and the sauce earthy. It make for a trifecta of taste and texture.
Louisiana Crab and Corn Chowder en Croute. A perfect soup. All the vegetables brunoised so they were the size of the corn kernels and cooked to perfection. A light cream broth full of corn and crab flavor and lumps of blue crab. Below is first a picture of when it came to the table with its puff pastry hat. Then the deconstruted on with the hat is the soup. Being in a ceramic ramekin it stayed warm to the last spoonful.
A complimentary lemon sorbet to cleanse the palate
Chèvre Chaud over Spinach Salad Breadcrumb crusted goat cheese, lightly sautéed, and dried figs served with crostini & roasted shallot vinaigrette. You may have noticed I am not a big salad person. That does not apply here. The salads here are so inventive and tasty sounding that I usually get one and have never been disappointed. This one was no exception. I spread the goat cheese on the croutons and dove into the spinach. The shallot dressing and sliced figs gave a sweet backnote that went well against the crusty butter bread and sharpness of the cheese. Opposites do attract you know.
The main entree. Pan Roasted Chilean Sea Bass. This was a stacked dish. It started with a thick slice of Yukon Gold potato (boiled then pan sauteed), a trimmed piece of Portabello mushroom (steamed), then a piece of roasted green pepper and red pepper, the sea bass and topped off with zucchini noodles light sauteed and Italian flat leaf parsley as garnish. Unfortunately the mushroom was a bit too firm to cut through to get a bit of everything. However each component was cooked to perfection and very tasty. The fish especially was absolutely great
White Chocolate Creme Brulee with berries. As you can see I let slip it was my birthday. Thank God they did not gather round and sing Happy Birthday. Plating the brulee in a shallow dish like this gave what I consider the perfect proportion of custard to crust. The berries were ripe and tasty for this time of year. All in all a perfect ending to a perfect mealhttp://www.thewildtruffle.com/