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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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![Soup](Images/04/20170304-2-03-Soup_small.JPG) |
Soup |
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![Octopus](Images/04/20170304-2-04-Octopus_small.JPG) |
Octopus |
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![Mussels](Images/04/20170304-2-05-Mussels_small.JPG) |
Mussels |
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![BrusselsSprouts](Images/04/20170304-2-06-BrusselsSprouts_small.JPG) |
Brussels Sprouts |
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![-](Images/04/20170304-2-07-Cheeseboard_small.JPG) |
Cheeseboard |
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