| Restaurant 213 |
| 6/14/2009 |
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The second day of our 3-day birthday/anniversary celebration was at Restaurant 213.
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Margaret and Maudie
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We started with drinks of Maker's Mark Manhattans and Cutty Sark and Soda. (10)
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We each had the Pan Seared Foie Gras, pan seared fresh foie gras served with organic field greens and an eighteen year-old apple-balsamic vinegar glaze.
Accompanied by a glass of Eagle Eye Vineyards Muscat Canelli (22)
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the Sorbet was blood orange.
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Lyd and Margaret had the Lobster Nage, a whole Maine lobster, steamed, meat removed, and finished with a tarragon perblanc sauce, served over angel hair pasta. (40)
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Tom had the Bison (36)
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Margaret chose the Grand Marnier Soufflé (12)
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Lyd finished with the Chocolate Sheba, flourless chocolate cake with a warm chocolate center w/ a raspberry coulis (9)
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