I knew the food was going to be amazing once I tasted the pesto. The consistency was perfect, the ingredients were fresh, bright and delicious in this shallow pool of olive oil. You could taste every ingredient down to the parmesan cheese- the pipping hot bread is the perfect vehicle to deliver such a tasty treat.
Niman Ranch Crispy Braised Pork Belly with Asian Honey Mustard topped with a Pork Rind Crunch. The meat was very tender and the mustard complimented the dish to perfection. Everything we ate was spectacular however, this was my favorite dish.
Chef Special Appetizer with Aioli is such a light and fresh appetizer. The creaminess of the sauce with the sea salty shrimp form an amazing duo.
Surf and Turf Filet Mignon Tip with Grilled Wild Shrimp, Truffle Au Jus, Cognac Au Poivre all served over creamy mash potatoes. This plate was perfection, the steak was cooked nice and pink with a well done exterior. The shrimp was tender and brightly seasoned to compliment the full dish wonderfully. The sauce was my favorite part, as I mentioned it was perfect.
Brown Sugar Crusted Salmon with Sweet Chili Garlic Aioli, the salmon was the perfect balance of savory and spicy, the potatoes were tender and the sauce was spectacular. The intense flavors of this dish really brightened up the fish. Amazing.
I can't think of a better ending to such a wonderful flavor explosion. Dark Chocolate Nutella Croissant Bread Pudding with Vanilla Ice Cream and Milk Chocolate Ganache was decedent, gooey and yummy. Surprisingly the chocolate was not over powering and it was just fresh, creamy and delicious.
Maximum flavor is the phrase that sums up Chef Adrianne's cooking! You must go experience her food first hand, you will fall in love. If you have the chance to meet her, like I did, she is very down to earth and an overall amazing person.
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