Donna's Daily Dish
Inspiring people to create every day recipes
Salads were ordered by two. My husband had the wedge salad that was dressed in blue cheese crumble dressing, an heirloom tomato and to finish it off Nueske bacon and pickled onion. He loved the blue cheese dressing as it played off the bacon. Our son-in-law also had the blend salad which consisted of rocket greens, shaved fennel dressed in pickled fennel vinaigrette, topped with blood orange, and almond encrusted goat cheese. The contrast of the tartness of the blood orange was a good foil against the tang of the goat cheese.
For main courses we had quite a selection. Here's what was ordered by the table:
shrimp n grits Gulf shrimp, pepper jack grits, today’s market vegetable - very good, but I like my grits a little cheesier
chicken rollatini pecan cloaked, spinach and mascarpone stuffed, potato puree - son's fiancé said it was delicious
New York 14 oz, Allen brothers, center cut, char grilled - my son had a side of Béarnaise sauce and the mashed potatoes, not a bit left
pappardelle served with shrimp, lobster and scallops - daughter and son-in-law commented on the freshness of the lobster tail which adorned the top of the pasta.
Duck served two ways, one breast and the other had the duck leg confit - husband loved it
some of us kept room for dessert. My future daughter-in-law had the bananas foster served with a brown sugar rum sauce and house made vanilla ice cream. My son had the peach cobbler, which can and rather nice size ramekin, served again with the homemade vanilla ice cream. My daughter and I shared the pecan tart made with a shortbread crust also served with vanilla ice cream.
Our choice of restaurant thoroughly pleased children; they each enjoyed their meals and would return again.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. To receive my quarterly newsletter, click on link below and use “Subscribe” button.