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| 4/11/2014 |
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We were quickly seated at the bar, as requested.
Stig, the Area Manager, greeted us and we were presented with an amuse bouche of cucumber avocado bisque.
Tim, the Chef de Cuisine, also visited.
Lyd started with a martini(8.75) and I had a Maker’s Mark Manhattan (11.50).
We moved on to the Crispy Togaraschi-Scented Calamari and Florida Rock Shrimp (15) with Spiced Green Papaya, Wakame, and vegetable Julienne and Asian-Inspired Dipping Sauce.
We added a bottle of Fogarty Gewurtz (58).
For her entrée, Lyd chose the Idaho Potato-Wrapped Snapper (36) over a rich leek fondue with a veal glace de Viande and Red Wine-Cassis Butter Reduction.
As has been my custom for years, I selected the Chef’s Special Thunder entrée, which, tonight was Oak Grilled Fragrantly Spiced Caribbean Mahi-Mahi (36) with brown butter-laced cauliflower puree, roasted cauliflower colors, toasted pumpkin seeds and Istrian Pumpkin Seed Oil.
Lyd decided we would have liquid desserts, so Craig made her an Oreo Cookie Mud Slide (9.75).
I asked for something lemony (7.50) and it was!
We added Kristen & Craig to the Pixie Dust List.
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| Drinks |
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Cucumber
Avocado
Bisque |
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Calamari &
Shrimp |
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| Kristen |
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| Snapper |
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| Mahi Mahi |
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Oreo Cookie
Mud Slide |
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Something
Lemony |
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