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| - This was my second time in and it only got better and better!
As the server communicated to us, the popular appetizers on the spring menu are the grilled NC bison tongue and the 62 degree duck egg, so of course, we opted to try both.
Raclette cheese is served in between the bison tongue, like a mini slider. I'm a very adventurous eater but never have I tried bison tongue. It tastes like a premium piece of meat - tender, flavorful and juicy, thanks to it being braised overnight. It's like your mother's pot roast, but with fresher, melt in your mouth flavors. As if the bison tongue wasn't enough to spark your tastebuds, it's served with a horseradish potato salad with an Asian fusion taste, which bring in some bolder flavor and depth. This dish may have been my favorite of the night - the Asbury team did such an amazing job utilizing fresh and local ingredients to appeal to the tastebuds.
The 62 degree duck egg is cooked for 45 minutes at 62 degrees, like you may have guessed. It's served room temperature over a slice of sourdough toast, with asparagus, radish, orange and pickled ramps. The orange/citrus flavor was subtle, but just enough for you to notice it's there. The egg takes on a gelatin consistency and runs over the crispy bread, which can then be soaked up with the asparagus and radish. The flavors offer the similarities of a light brunch, but doesn't give you that heavy feeling of fullness after.
Next up on the list was the pressed lamb shoulder and the roasted chicken. The lamb shoulder is braised for 24 hours to create that fall off the bone perfection and exquisite aroma. I loved the demi glaze which had the slightest hint of mint.
The roasted chicken dish came atop mashed potatoes, whipped with arugula and goat cheese. Talk about inventive! The chicken flavor was also unmatched - the way they create that tender juiciness is through rolling the chicken skin and then reintroducing it. The caramelized beets add a combination of sweetness and earthiness to the dish. Chicken is not something I'll usually order when out since it's so plain, but the Asbury totally transformed it into something amazing.
Squeezing room in for dessert, we opted for the key lime pie, which was a tart key lime frozen soufflé with toasted marshmallows. I loved how the dish itself smelled exactly like a campfire, bringing me back to summers around the campfire roasting s'mores. Isn't it amazing how food has the power to do that?
You're definitely in for a great quality meal at the Asbury and it's all locally grown!
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