Burrata-Citrus 'Caprese' is local
citrus, lemon-pepper pearls, fennel sand, and citrus infused olive oil. This amuse bouche was creamy, tangy, and balanced. The bright, sweet oranges tamed the slight bitterness of the grapefruit for a beautiful finish. Beautiful presentation and perfectly executed! Thumbs up, way up!
C-Three is BBQ shrimp, layered cooked ahi, and seared scallops. The shrimp was basted with an Asian-style BBQ sauce, slightly sweet with a light spicy finish. The flavors of the sweet shrimp and the sauce were perfectly balanced. The seared scallops were cooked to a delicate finish with a sweet, tender interior. The spicy sauce accentuated the sweetness of the scallops flawlessly. The layered ahi topped with masago eggs was the star of this dish. The ahi was lightly seared and subtly matched with the slightly salty masago. The Zolo Malbec 2009 was an excellent pairing for this dish. Each piece of seafood changed the flavor of the wine resulting in three uniquely different flavor experiences. Thumbs up, way up!
Blue Mussels Vandouvan is served with challah crostini, garlic, and bird's eye chili. The mussels were cooked just right - tender while still retaining the taste of the sea. The garlic broth was to die for! It was garlicky, buttery, and spicy. The crostini was the perfect vehicle to sop up the broth. This dish could have used a whole baguette to sop up all of that broth. I didn't want to waste a drop. The Barons de Rothchild Bordeaux Blanc was well paired with this dish. The lively, fruity, citrusy flavor enhanced the mussels 10 fold. Thumbs up, way up!
Duroc Pork Tasting is osso bucco, braised cheek, honey onion soubise, charred Crow's Pass strawberries, and braised rhubarb. This is the best pork osso bucco I have ever tasted! It was tender and fall-off-the-bone delicious! You'll definitely have an OMG moment or two! The flavor of pork is absolutely represented in this dish. The cheek was braised to perfection. It was like a pork pate just melting in your mouth. The charred strawberries added a smoky flavor to the mix. The house Pinot Noir matched perfectly with this dish. Thumbs up, way up!
Loch Duart Salmon is served with black pig bacon and preserved lemon piccatta. The salmon was perfectly cooked which is no easy task given that the fillet was a rather thick. But the fish was tender and succulent. What makes this better than ordinary salmon is the preserved lemon piccatta. I normally do not like lemon on fish but this was amazingly well executed. Instead of covering up the flavor of the fish, it complements it. If you could make lemon meringue pie into a sauce, this is exactly what it would taste like - creamy, sweet, and tangy. The accompanying brussels sprouts were given a little char for rich smoky flavor. It was a nice touch. Thumbs up, way up!
The Artisan "Kit Kat" was mind-blowing. This really tasted like a Kit Kat, but made with real chocolaty fudge and unprocessed ingredients. You even get the wafer crunch that you look for in a Kit Kat. You really have to try this - it's amazing! Perfectly executed for the kid inside of us all! Thumbs up, way up!
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