| Restaurant 213 |
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Shortly after our arrival in Salisbury, Margaret took us to 213, a marvelous restaurant at 213 N. Fruitland Blvd (US-13) in Fruitland |
| We started, of course, with drinks. |
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Tom had a pair of Maker's Mark Manhattans (10@). Margaret enjoyed a
scotch on the rocks (8) and Lyd had a scotch and soda (8) |
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| Next, the chef served a small cup of a Zuccini-Brocolini conundrum, from veggies grown on the grounds. |
| Starters |
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Margaret and Lyd chose the Pan Seared Foie Gras Pan Seared fresh foie gras served with organic field greens and an 18 year-old apple-balsamic vinegar glaze. It was accompanied by a glass of Eagle Eye Vineyards Muscat Canelli (20). |
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| Tom chose the Caesar Salad Marinated anchovies, prosciutto, parmesan, croutons and Parmigiano Reggiano (9) |
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Between the courses, Margaret and Lyd shared a thought and we each shared a raspberry sorbet |
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| The Entrees |
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| Margaret ordered the Lobster (42) |
Tom selected the Steak Au Poivre (37) |
Lyd chose the Kansas City (39) |
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| Dessert |
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| Margaret ordered the Souffle "213" (12) |
Lyd chose the Carnivale (12) |
and Tom picked the Creme Brulee (9) |
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