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Laurie Raphael
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Tuesday, June 21, 2016
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We elected to have lunch in the hotel dining room.
We split a bottle of Alsace Grand Cru Hengel Riesling 2010 (125) and both had the Asparagus Soup (8).
Lyd moved on to the Farm Poultry (25) of drumstick and thigh with Lake St-Pierre crayfish, potato salad, tarragon mayonnaise, mussels, bean and cherry tomato.
I had the Seared Cod (28) with fennel and asparagus cream, fiddleheads, fresh almonds and wild caraway.
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Wine
List |
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| Lydia |
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| Cork Holder |
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Asparagus
Soup |
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| Poultry |
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| Seared Cod |
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