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2023-08-15
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Cheese Platter:The selection ranged from mild to pungent, each cheese telling a unique story of its origins. Creamy gorgonzola, nutty Parmigiano-Reggiano, and velvety Taleggio were just a few highlights on this fromage adventure. The accompaniments – artisanal crackers, honeycomb, candied nuts, and a drizzle of aged balsamic vinegar – complemented the cheeses perfectly, creating a delightful interplay of flavors and textures. It was a cheese lover's dream come true, and I relished every moment o
The selection ranged from mild to pungent, each cheese telling a unique story of its origins. Creamy gorgonzola, nutty Parmigiano-Reggiano, and velvety Taleggio were just a few highlights on this fromage adventure. The accompaniments – artisanal crackers, honeycomb, candied nuts, and a drizzle of aged balsamic vinegar – complemented the cheeses perfectly, creating a delightful interplay of flavors and textures. It was a cheese lover's dream come true, and I relished every moment of this indulgent journey.
Blue Lobster Salad with Baby Broccoli Puree:
The lobster, cooked to perfection, retained its natural sweetness and was wonderfully juxtaposed against the slightly bitter notes of the baby broccoli puree. The addition of citrus segments added a refreshing zest, while the drizzle of saffron-infused olive oil elevated the dish with a subtle earthy aroma. This creation was a testament to the chef's ability to harmonize diverse ingredients into a symphony of flavors that left me reminiscing about each bite long after the plate was empty.
Amuse Bouche :
A bite-sized marvel, the Amuse Bouche showcased the chef's mastery in combining textures and flavors. A delicate, crispy phyllo pastry encased a burst of creamy ricotta cheese and sun-dried tomato compote, creating a delightful dance of savory and tangy notes on the palate. It was the perfect amuse-bouche, achieving its purpose of awakening the taste buds and building anticipation for the courses ahead.
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