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Saturday, March 4, 2017
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We were expected and our welcome started with a nice Amuse Bouche.
Lew had a glass of wine (11) and Patsy and I enjoyed a nice Iced tea (3.49).
Having already decided that this would be a light lunch of appetizers, we selected their famous bread service (10) with pomegranate olive oil, Harissa Yogurt, black-eyed pea hummus and Zhough Yogurt.
Lew and Patsy each chose the Lobster-Popcorn Thai Curry Soup (13) with Basil Emulsion and Popped Sorghum.
I had the Marinated Grilled Octopus (16) with salsify, saffron aioli and lemon caper olive oil followed by Flash-Fried Icy Blue Mussels (12) with Za’atar Butter, Confit Tomato and pickled cucumber.
Patsy wanted the Brussels Sprouts (10) with Neuske’s applewood-smoked bacon, crispy shitake and concord grape minus 8 vinegar.
Lew finished with the Tiffany’s Cheese Board (14).
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Brussels
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