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Restaurant Initiale
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Wednesday, June 22, 2016
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We selected the two-course Taste of the Sea.
Course #1, an amuse bouche, featured radishes and onions and was quite tasty.
After we ordered, Course #2, a chef-special of foie gras appeared.
Lyd ordered a vodka martini (25) and I selected a Makers Mark Manhattan (25), which arrived a pale golden color with a slice of lemon!
With the assistance of the sommelier, we ordered a bottle of a Gewurtz St. Michael (85).
Course #3 was lobster (34) slowly poached in smoked butter with carrots and chervil blood orange cake and bisque condimentee with shitakes.
Course #4 was halibut filet (58) from Atlantic and lemon sauce, with grilled leeks, artichoke puree and Romanesco tomato and mussels mariniere.
Course #5 was fromage of winter cow's milk (9.50).
Course #6 was a pallet-cleanser of a frisee salad.
Course #7 featured berries, rhubarb and pistachio cake.
Course #8 was elderberry and tea.
We took a cab back to the hotel and to bed.
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| Vodka Martini |
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| Manhattan ? |
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Course 1
AB |
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Course 2
Foie Gras |
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Course 3A
Lobster |
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Course 3B
Condimentee |
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Course 4A
Halibut |
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Course 4B
Mussels |
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Course 5
Fromage |
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Course 6
Frisee |
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Course 7
Fruit |
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Course 8
Elderberry Tea |
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| Sauce Spoon |
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Sauce Spoon
Demo |
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