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Dinner at California Grill
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Saturday, November 14, 2015
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At 1720, we went down to the 2nd floor of the Contemporary and the check-in podium for the California Grill.
We were quickly whisked upstairs and seated, as requested, at the Sushi Counter.
Mark was our sever and started us out with Maker's Mark Manhattan (10@) for me and a Tanqueray Martini (9.25) for Lyd.
Her highly anticipated Oscar Roll from our June visit was removed from the menu.
The sushi staff, over-hearing the discussion, made it for us anyway!
We started with Atlantic Blue Point Oysters (20) of 5 wood-fired oysters, roasted beef bone marrow emulsion, and Baguette croutons, which we shared.
Lyd had a glass of Silverado Cabernet Sauvignon (19) with her Wagyu Beef Strip Loin (55) of Snake River Farms Wagyu, Cauliflower Puree, Autumn Vegetables and Maple Gastrique.
From the sushi menu, I chose the Dragon Roll (25) of spicy and Tataki tuna, Shrimp Tempura, avocado, dragon sauce and Hijiki-Shirataki Salad, and the Spicy Kazan Roll (26) of crab, shrimp, scallops, tuna and fireball sauce.
Lyd asked Mark to choose a dessert and a dessert wine, and he selected a glass of Royal Tokaji (12) to go with the Sundae Sampler (13) of Coconut cheesecake cone, Shirley Temple Float, white chocolate and huckleberry.
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| Oscar Roll |
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| Oysters |
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| Wagyu Beef |
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| KazanDragon |
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| Dessert |
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