Tuesday, February 13, 2007


Well, the surprise that The Husband had planned was not only dinner at our favorite restaurant, but dinner at the "Chef's Table" in the kitchen. You get to see all the flying around, and the chef decides everything you'll eat, bringing out all kinds of goodies. Not a single miss.

So, on with the food-gasm:

Soup Course:

H: Turtle Soup
a bowl of the signature soup served with a dash of Osborne sherry

LE: Sweet potato
Delicious not-sweet soup, bisque-like, with black truffle oil

Salad Course:

J: Shrimp Remoulade
boiled shrimp coated with Louisiana style remoulade sauce on a cucumber and radish salad

T: Greens with a strawberry vinaigrette, candied pecans, fresh sliced strawberries and warm goat cheese toast

Appetizer Course:

J,T: Chacuterie platter. Homemade smoked tasso ham with a peach jelly, venison sausage, boar terrine with brown mustard and bread and butter pickles, served with brioche toast round

Seafood Course:

J: Jumbo Lump Crab Cakes in a pool of sweet corn cream with a pea shoot salad
T: Wild Maryland Rockfish and Crab, atop a sauté of house-made pancetta, caramelized shallot and wilted chard.

Meat Course:

J: Veal Tournedo – Cocoa nib crusted and pan seared veal paired with a Great Hill Blue Cheese Lyonnaise potatoes

T: Lamb chops with cornbread custard and Jack Daniels Demi-Glace

Cheese Course:

J,T: All artisanal Texas cheeses; a firm goat cheese, a brie-like cheese with green peppercorns and a ewe’s milk-blue. Served with toast points and local honeycomb

Dessert Course:

OHMYFREAKINGGOD. 5 DESSERTS!!! We could only manage a bite or two of each.

Brennan’s Peanut Butter Cup: creamy peanut butter mousse in a dark chocolate shell glazed with a rich chocolate ganache paired with homemade peanut butter ice cream

Creole Bread Pudding Souffle: creole bread pudding whipped into a light fluffy soufflé with rye whiskey sauce

Chocolate Espresso Cheesecake: layers of chocolate and mocha cream cheese filling on a chocolate graham cracker crust.

Medley of Sorbet: a trio of housemade seasonal sorbets topped with fresh berries and served in an almond tulip shell

Creole Cream Cheesecake
made with housemade Creole cream cheese, drizzled with caramel sauce

1 comment:

Nancy said...

Color me impressed. I was right along with you with each dish, thanks to your wonderful descriptions! That's a night you won't forget anytime soon!