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Charleston Restaurant
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Thursday, July 07, 2016
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At 1800, we asked the bellman for a cab.
He steered us to an associate who would take us to dinner.
When the non-metered car arrived, the driver asked for $15.
I noted that the web-based fare calculator said $7, so he quickly agree to $10.
We were seated in the wine-library room at Charleston.
The menu lists 22 separate items with options to order between 3 courses without wine for $79 per person up to 6 courses with wine for $212 per person.
We chose 4 courses each, with wine at $160 for each of us.
The first presentation was an amuse bouche of octopus in a vinaigrette with pickled carrots.
Lyd had a Tanqueray Martini (15) and I enjoyed a Maker's Mark Manhattan (13).
For our first course, Lyd had Lobster soup with curry of an intense lobster stock reduction finished with cream and butter-poached lobster and curry oil with a glass of Amontillado Muy Viejo, Byass "Del Duque" 30 year.
My first course was an Andouille Sausage Creole Soup with grilled shrimp and tabasco-scented rice served with a glass of Cerasuolo d'Abruzzo, Masciarelli "Villa Gemma 2015.
For Lyd's 2nd course, she had Cornmeal-Fried Oysters with Lemon-Cayenne Mayonnaise and Upland Cress with a glass of Champagne, J-M Seleque "Cuvee Comedie" Extra Brut 2009.
My 2nd course was Pan-roasted Turbot with medallion of lobster, saffron and lobster broth, green onion, jalapeno & Cilantro Aji served with a glass of Rueda, Bodegas Shaya "Habis" (Spain) 2012.
Lyd's 3rd course was Beech & Maitake Mushrooms with fresh Rosemary & Persian Saffron Risotto with a glass of Vino Nobile di Montepulciano, Avignonesi (Tuscany) 2012.
My 3rd course was Pan-Seared Hudson Valley Foie Gras with local rhubarb & strawberry compote, cornmeal cake, red wine gastrique with a glass of Banyuls, Vial-Magneres "Tradition" NV.
Lyd's 4th course was the foie gras while mine was Grilled French Quail with oyster mushrooms, creamy polenta, crispy shallots and gamebird reduction with a glass of Chateau Fourcas Dupre (Listrac Medoc) 2009.
We were offered a cheese course, but declined.
For dessert I ordered a lemon chess tart and Lyd asked to decaf coffee.
In addition to my tart, they also brought sorbet for Lyd.
Finally, a selection of macaroons finished the dining experience.
We took a cab back to the hotel.
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Amuse
Bouche |
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Lobster
Soup |
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Creole
Soup |
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| Oysters |
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| Turbot |
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| Mushrooms |
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| Foie Gras |
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| Quail |
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Lemon
Chess |
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| Sorbet |
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| Macaroons |
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