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2025-04-16
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Dinner on a weekday. Packed. Wine list not bad, ended up ordering 2 bottles of burgundy red. Not a big menu- basically ordered all available main courses save for the vegetarian eggplant. Here’s what we had. Bread basket with herbs butter. Soft Boiled Egg encased in a crunchy crust. Served in Corn sauce topped with bits of Crispy Ham.Short Necked Clams in Seaweed Butter and mildly hot berry-like Espelette Pepper powder.Smoked Salmon Trout Tartare with Almond, Avocado, Shiso, Salmon roe and Ponz
Wine list not bad, ended up ordering 2 bottles of burgundy red.
Not a big menu- basically ordered all available main courses save for the vegetarian eggplant.
Here’s what we had.
Bread basket with herbs butter.
Soft Boiled Egg encased in a crunchy crust. Served in Corn sauce topped with bits of Crispy Ham.
Short Necked Clams in Seaweed Butter and mildly hot berry-like Espelette Pepper powder.
Smoked Salmon Trout Tartare with Almond, Avocado, Shiso, Salmon roe and Ponzu.
Grilled Cobia fillet served with butter sauce, Mentalko (pollack roe sacs), Confit Fennel and a touch of Citrus. Fish was probably slow cooked first, and was unfortunately not sufficiently reheated as meat was cold on the inside. Sent it back and server came back with a replacement, with the promise that Chef personally did it himself.
Confit Pork Belly, topped with chopped Thyme, on a bed of nutty and creamy Borlotti Bean (aka cranberry bean) ragoût, and Confit Lemon with Piquillo peppers (typically slow-roasted then stored in olive oil/water, with sweet, succulent, smoky, tangy taste similar to roasted red bell peppers). Beans were on the hard side and could be cooked for longer.
Gnocchis (pasta-like dumplings made of potato) on a bed of Bechamel (butter and flour sauce) with Comté cheese, topped with pieces of rich, earthy Bayonne Ham. My favorite dish of the nite.
Slow Cooked Short Ribs, served with Mashed Potato, Mushrooms Confit Shallots.
70% Chocolate Mousse mixed with Coffee, Tonka Beans and Toasted nuts.
On the house to celebrate the April ⭐️’s birthday- crème brûlée tart.
In summary: bistro styled with flair offering warm ambience paired with thoughtfully crafted dishes rooted in French traditions. Attentive service and a well-curated wine list rounded out a delightful dining experience.
張貼
