We let ourselves be upsold to a bottle of Mexican Cabernet that proved to very good.
AMUSE-BOUCHE: Watermelon, Feta
cheese, goat cheese, mint and citrus
ENTRÉE: Gravlax-style salmon salad in a
dill-fennel vinaigrette and goat cheese
SOUP: Cauliflower cream soup flavored
SORBET: Lemon sorbet
MAIN COURSE: Beef steak with porcini
mushroom sauce, cambray onions au red
wine and pumpkin purée
DESSERT: "Fresier" Cheese mousse with
citrus and strawberries; served with vanilla
The chef and the servers were very attentive and thanked us profusely. The beef was terrific, and a large enough portion to keep us from leaving hungry.
An enjoyable evening…
Post a Comment