| rev:text
| - Chef Dante does it again.
They recently rolled out their new menu and it's pretty decent. We weren't wowed by the entrees, so we decided to stick with the small plates.
We started off with the Hawaiian Tuna Tartar. I did not care for the poached egg on top, but I really dug the caper remoulade and the elegant potato crisp. The tartar was followed by the Smoked Salmon Parfait--smoked salmon, avocado, and a potato foam. Very interesting. The avocado was fresh and the potato foam was mousse-like in consistency with hints of sour cream. My only complaints about the parfait was that it could have used more salmon (it was very heavy on the potato foam and avocado) and it didn't even come in a parfait glass--it was served on a pretty glass platter. Our last appetizer was the Maine Lobster Spring Rolls. Perfection. The lobster was succulent and tender and probably the highlight of the night. I highly recommend.
Next came the Banana Butternut Squash Soup, Potato Gnocchi, and the Garlic Butter Snail Oyster Mushroom Polenta. The soup was very different, in a good way. It was sweet, yet savory, with lots of pumpkin flavor with a nice pile of cinnamon foam on top. Another highlight of the night. The gnocchi was tossed in a gorgonzola cream sauce. That sauce was EVERYTHING. I could seriously just eat spoonfuls of it. If you are going to order any pasta, I recommend the tasting size. It's the perfect amount if you plan on ordering other food. You won't get full and you'll still get to try it. The polenta is a really generous portion, to the point where you can't finish it. I wish the polenta had been thicker.
I personally find the desserts here to be overpriced. Go with the dessert tasting menu. It's a much better value. We choose the Lemon Meringue Parfait, Milk Chocolate Pot de Creme, and Floral Black Tea Panna Cotta. All were excellent. The best was probably the panna cotta. I'm not a huge panna cotta fan because the texture and consistency kind of creeps me out, but it was delicious, especially with the apple sorbet which seriously tasted like frozen applesauce.
Random, but the hot tea here is really high quality. They serve it in a french press. It's a nice touch. It was the best hot tea I have ever had.
And last but not least, service. Our server Dan was incredible. He was very personable and had great menu knowledge. His wine knowledge was extensive and informative, offering plenty of information on pairings and producers.
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