ROSEMARY ROLL WITH BUTTER FLOWER
AMUSE BOUCHE – BRAISED SHORTRIB WITH MOROCCAN GLAZE
PRETZEL CRUSTED CRABCAKE
With miso vinaigrette and cumin citrus. Topped with jalapeño and kumquat
Yes, there is crab somewhere sandwiched between those two planes of pretzel. The nutty crunch of the pretzel combined with the soft seafood was delicious, especially after each forkful was dragged through the miso and cumin citrus sauces striping the plate. And excellent mix of flavors.
PARFAIT OF TUNA & SALMON TARTARES
Chili oil, curry sauce, and miso vinaigrette. Crème fraiche
Almost too pretty to eat, this tartar was unique and featured some interesting flavors. Each sauce was delicate and complimented the fish well, as did the crème fraiche. For the first time, I was happy that Suni doesn’t like raw fish and I could have the entire thing to myself.
CREEKSTONE FARMS BLACK ANGUS DRY-AGED PRIME RIB-EYE
With Fancy Fries & Petite Caesar
While the clever “vase” made out of fries and the Caesar bouquet within it were the art portion of this plate, the bone-in rib-eye was the winner. Whatever the process of aging was, the flavor was full and amazing but still tasted surprisingly simple, salty and delicious. This ranks among the best steaks I’ve ever had.
SHORT RIBS OF BEEF
With Wild Mushroom Cavetelli & Truffle Mouse
[Andrea] This was one of my favorite dishes of the entire trip. I absolutely love short ribs and order them whenever possible. However, it was the wild mushroom cavetelli and truffle mouse that made me swoon over this dish. The intense mushroom flavor with the creamy cavetelli pasta was too good to even begin to describe. It was one of the first times that I almost didn’t care about saving room for dessert and wanted to lick my plate clean. If Suni wasn’t around to stop me, I probably would have.
WARM & CRISP APPLE TART
With Cider Caramel & Vanilla Ice Cream
Not only visually appealing, this warm and flaky apple tart appealed to our taste buds as well. Surrounded by a rich cider caramel sauce and topped off with creamy vanilla ice cream, it was a perfect combination.
DAVID BURKE’S CHEESECAKE LOLLIPOP TREE
White and Dark Chocolate with Peanuts
Chocolate Truffle with Heath Bar
White Chocolate with Raspberry and Pistachio
Served with Raspberries & Bubble Gum Whipped Cream
The picture of this “lollipop tree” doesn’t really capture the essence of this masterpiece. Each lollipop was comprised of a creamy cheesecake center and was coated with different chocolate and topping combinations. Suspended on a metal tree with floating raspberries, the tree was served with a dish of bubble-gum whipped cream. Something out of a Dr. Seuss book, this dessert definitely brought out the kid in both of us.