e opened the meal with a skewer of marinated shrimp, crisp jicama, sweet
red pepper and a snow peach all set off in a pool of rosemary and peach jus
he
first course was followed by a richly flavored pumpkin cream soup garnished with toasted pumpkin seeds, a house specialty
lemon sorbet topped
with fresh glazed lemon zest was offered to freshen the palate and was followed by a short
intermission Then....
he chef
prepared a special roll of winter vegetables, rice, nori wrap and an outer wrap of lightly
seasoned chicken seared just before serving and plated with a garlic horseradish cream and
olive oil
broiled lobster was the center piece for a
seafood "salad" of steamed marinated shrimp, caramelized sea scallops, glazed
herbed carrots, and grilled asparagus tips.
here are no words to describe the sinful
decadence of the Petites Morte d'Chocolat
ant to know more? contact Chef Wil
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