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| - Beautiful resort. Beautiful restaurant. Beautiful company. And, of course, beautiful food. My experience at Wright's was nothing short of perfection. Starting off with the service: attentive and professional, exactly what I would expect. I ordered the Chef's tasting menu with wine pairings; a 3-course menu that somehow turned into 5. The amuse was poached shrimp with a smoked corn and tomato relish, it was perfectly balanced and the smokiness of the corn complemented the sweetness of the shrimp. Next was the asparagus soup. I love asparagus anyway, but I LOVED this soup. Thick and creamy, with pieces of asparagus and bacon, and a nicely poached egg sitting right on top. The egg yolk added so much richness and depth to the dish. Following the soup was probably my favorite dish of the night: a seared duck breast on a bed of prosciutto, tangelos, and a salad of petite greens tossed in a tangelo vinaigrette. This dish was amazing; beautifully presented and absolutely delicious. My entree was a heaping bowl of lobster rigatoni with green onions and English peas. Everything in the dish worked; the pasta was al dente, the lobster was rich and tender, and the sauce was delicious. Dessert was the only disappointment of the meal, albeit a small one. A macaroon tasting plate. It was good, just not what I would expect from a restaurant like Wright's. I left Wright's feeling fat, happy, and a little tipsy; everything I hope to get out of a meal when I go out.
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