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We had requested either the Wine Tasting Room or the Cooking Place, but, as neither was available, we took a nice table in the main dining room, where Omar was our server.
We started with drinks of a Maker’s Mark Manhattan (14) for me and a Sapphire Martini (13) for Lew.
We chose a bottle of Groot Pinotage from Constancia (65) with dinner.
The bread course is a braiid loaf with thin tomato slices on top.
For a starter, we shared Tibs in Brik (13) of Ethiopian-Style Mushrooms, Spinach, Cheese in crispy filo with apple slaw and a curry vinaigrette.
Omar brought us a Mango sorbet.
My entrée was Black Grouper (46) with succotash, green papaya, radish and a tomato-butter sauce.
Lew’s selection was the Bone-In Rib-Eye (57) with Hibiscus glaze, roasted carrots and a toasted couscous salad.
We finished with a few Raspberry squares.
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