Pan-seared Skate with a lemon-honey reduction sauce and asparagus tips with ginger and fennel. At first, lemon-honey sauce sounds like an odd combination. However, the reduced sauce nicely cuts the sharpness of the skate. The sauce and the skate actually compliment each other nicely.
Mom had the Roast New Zealand venison loin with Cabrales dumplings, oyster mushrooms and salsa verde. I had a taste and it was surprisingly unlike other venison I had tasted. Instead of being overly gamey and chewy, this incarnation allowed for the salsa verde sauce to round out the powerful flavors of the meat. I also liked how the venison was sliced thiny and arranged in layers interspersed with the Cabrales dumpling, cooked like fried mini potato slices, and with the salsa verde. Nice presentation!
Above and below is the Pan-Seared foie gras with roasted duck and wild fricasse salad.
For dessert, Mom got the selection of six sorbets. Great stuff and freshly made. From the left…..vanilla, strawberry, banana, (second row) pistacchio, rsasberry, and chocolate. The banana was a clear winner for me. But the chocolate came in a strong second. A bit of warning though: the chocolate is HUGHLY thick…I mean, seriously, its like you biting into chocolate gelato concentrate.
I got the baked alaska: