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Thursday, November 10, 2016
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Background
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Beth, recently transferred from Victoria and Albert's, was our server.
We found a nice South African Pinotage and each had glasses (10).
At Chris Peter's recommendation, we started with the signature bread service (10) of several types of bread and pomegranate olive oil, Harissa Yogurt, Zhough Yogurt, and black-eyed pea hummus.
We each selected the Taste of Tiffin (28).
With a side of Jade Blend Rice, Lew selected 1) Flash-fried Icy Blue Mussels with Za'atar butter, confit tomato and Persian cucumber and 2) 72-hour Beef Short Rib with Carrots and Chimichurri.
Along with the side of rice, my two selections were 1) Marinated Grilled Octopus with Salsify, Saffron aioli, and Lemon-Caper Olive Oil, and 2) Sustainable Fish Crudo (yellow tail, today) with Roasted Corn Salsa, Finger Lime, and Smoked Sea Salt.
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| Tiffins |
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| Breads... |
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| & Sauces |
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| Mussels |
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| Short Ribs |
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| Rice |
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| Yellow Tail |
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| Octopus |
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| Appetizers |
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Main
Courses |
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Main
Courses |
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| Lunch |
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