|
|
Artist Point
|
|
|≤
<<<
Saturday, November 11, 2017
>>>
≥|
|
|
After being seated, Gary Lee, Customer Service Manager visited, as did Kevin Funk, newly transferred from Brown Derby.
The chef sent out an amuse bouche of apple slices smothered in goat cheese.
Lew started with Beefeater Martinis (9.25@), and I enjoyed Makers’ Mark Manhattans (11@).
We both enjoyed the Smoked Mushroom Bisque (12@) with wild sorrel pistou, Sunflower seed, (too much) Salsify.
For her entrée, Lew picked Wild Caught Cedar Plank King Salmon (49) with field potato, greens, capers, yogurt and pickled ramps (don’t eat the cedar plank).
I opted for the Wild Halibut “En Papillote” (41) with tomato, olive chermoula, shaved potato, fennel, kale and Arbequina Olive Oil (don’t eat the paper).
Lew had decided, back in the room, that she wanted the Doughnuts (12) of chocolate, & rose hip crème Anglaise.
With them, she had a Nutty Mountain (11.25) decaf with Baileys Irish Cream and Frangelico and I picked Irish Coffee (10) decaf with Jameson Irish Whiskey and Crème de Menthe.
|
 |
Hostess
Lydia |
|
 |
| Drinks |
|
 |
Amuse
Bouche |
|
 |
Smoked
Mushroom
Bisque |
|
 |
| Salmon |
|
 |
| Halibut |
|
 |
| Doughnuts |
|
 |
Nutty
Mountain |
|
 |
Irish
Coffee |
|
|
|
