|Gorgeous oysters were perfect!|
After the successful appetizer course, I wondered how our entrees could stack up. My husband decided to go with the duck breast that was served with smoked duck pastrami, a wine-poached peach and a carrot-cardamom jus and he was not disappointed. The duck skin was crisp, and the breast meat was pink and succulent. The artistry of jus and other complements are usually lost on my husband, but suffice it to say he cleaned his plate! I decided to go with the market fish, which that night was black sea bass (after I determined that
|Duck breast entree with pea shoots|
|Delicious black sea bass and see those little mounds of cashew butter?|
I wish I could share pictures of our desserts- mine was a chocolate terrine plate with a flame broiled marshmallow that was amazingly rich, and my husband opted for the dessert cheese board- but alas, my phone battery died. You will have to take my word that it was incredible, and the server brought a a glass of sparkling Gamay to toast our anniversary. All in all a wonderful meal to celebrate yet another year of marriage, and an experience that I would definitely recommend.
|Chef's amuse bouche-oyster with pumpkin pesto|