Thursday, June 25, 2009

swanky anniversary dinner

Dinner at L'Etoile
first bite: flaky cracker with herbed goat cheese and hickory nut

amuse bouche: strawberry puree with muscat wine, buttermilk blue cheese,
edible flower, and toasted brioche

rolls with whipped butter

iced tea with strawberry-rhubarb puree and elderberry syrup

my entree: pan-seared Alaskan halibut with mashed potatoes, house-cured bacon, spring vegetables, and Pinot Noir-bacon sauce

Matt's entree: pan-seared pheasant and crispy pheasant confit with mashed potatoes, braised bok choi, and brandy jus

last course: hickory nut popcorn cluster, dark chocolate-covered applewood-smoked bacon, sugared rhubarb gel

Dessert at fresco
my dessert: honey-poached pears brulee with honey sauce and lemon whipped cream

Matt's dessert: dark chocolate soup with pound cake croutons and peanut butter mousse

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