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Yachtsman
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Saturday, March 4, 2017
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We were seated quickly and Barry was our server.
I started with a Maker's Mark Manhattan (11) and we all shared a bottle of De Toren Zinfindel Blend (79) from Stellenbosch.
We decided to split the 32oz Porterhouse (119) with a trio of steakhouse sides, beef fat potatoes and garlic butter, adding Truffle Mac N Cheese (12) with Orecchiette Pasta and Reypenaer.
We finished the dinner with 3 dessert coffees: Jamaican Coffee (9.75) of Myers's Dark Rum, Tia Maria and Whipped Cream; Keoke Coffee (9.50) of Kahlua, Brandy and Dark Creme de Cacao and Starboard Coffee (10.75) of Tia Maria, Drambuie, Grand Marnier and Brandy
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![PatsyLew](Images/04/20170304-3-01-PatsyLew_small.JPG) |
Patsy & Lew |
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![Manhattan](Images/04/20170304-3-02-Manhattan_small.JPG) |
Manhattan |
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![Porterhouse](Images/04/20170304-3-03-Porterhouse_small.JPG) |
Porterhouse |
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![SteakHouseSides](Images/04/20170304-3-04-SteakHouseSides_small.JPG) |
Steak House Sides |
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![Mushrooms](Images/04/20170304-3-05-Mushrooms_small.JPG) |
Mushrooms |
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![Mac-n-Cheese](Images/04/20170304-3-06-Mac-n-Cheese_small.JPG) |
Mac-n -Cheese |
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![Wine](Images/04/20170304-3-07-WineFront_small.JPG) |
Wine |
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![Coffee](Images/04/20170304-3-08-Coffee_small.JPG) |
Coffee |
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