|
|
Dinner at The California Grill
|
|
|≤
<<<
Monday, November 11 , 2019
>>>
≥|
|
|
We were seated at our two favorite seats at the sushi counter, and Proprietor Chris came by to welcome us, as did Karim.
Nadia was our server.
We started with drinks of a New Amsterdam Martini (12) for Lew, and Maker’s Mark Manhattans (14@) for me.
For her entrée, Lew selected the Fire-roasted Key West Shrimp and PEI Mussels (19) with Sesame Pain d’ Epi, Szechuan Sausage and a smoked pepper-ginger broth.
My choice was the new Angry Dragon Roll (28) of Shrimp Tempura, BBQ Eel, Spicy Tuna, Ikura, Cucumber, Avocado, Honey Sriracha and Wasabi Cream, surrounding a very spicy seaweed salad.
For dessert, Lew had a Scotch and Soda (11) and the Plant-based Lavender Donuts (14) with Blueberry Gin Jam, Pistachio Crumble and Blueberry “Faux-Yo” Frozen Yogurt.
I finished with the Apricot Sorbet (11) over Black Tea-Infused Apricot Compote with Pistachio Powder.
|
 |
| Dragon Roll |
|
 |
| Mussels |
|
 |
| Donuts |
|
 |
| Sorbet |
|
| |
|
