The menu was short but had serious breadth. Baked fried chicken (yes, that's not a misspelling), swordfish, a burger and gnocchi. We shared some amazing appetizers: heirloom tomato salad with banyuls vinaigrette and wild mushroom gnocchi that tasted as if the potato dumplings were as light as air. How do they do that? I've attempted to make it once and failed miserably as the dumplings came out hard as rocks due to my overuse of flour to get the little guys off my fingers, into the pot.
The scallop special was fantastically light—a clever blend of flavors to take the typically rich scallops down a notch. A bed of lentils in a balsamic reduction that tasted almost fruity provided the base. Scallops were nearly rare (the best way) with a seared crust of fine pepper and polenta for a little crunch that wasn't too spicy. Radish sprouts and flat leaf parsley were abundantly sprinkled on top and the overall effect was, like I mentioned, surprisingly light for scallops! I tend to only go for scallops if I'm in the mood for a rich beurre blanc sauce or serious cracked-pepper action. But this was perfect for a warm evening: light, fruity and herbacious.
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