September 6, 2013
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Boeuf et Chanterelles: Chicago style beef striploin, candied chanterelles, cippolini onion rings, pine nuts, grated parmesan - 2+ |
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Thon Rouge et Petit Pois: Seared yellowfin tuna, sweet pea & mint puree, eggplant chutney, fava beans, spiced quinoa & pickled radish - 2+ |
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La Degustation de Desserts: Chef's selection tasting platter - 2
(from left to right)
Chocolate mousse - 2+
Lemon pavlova - 2
Strawberry olive oil cake - 2
Peach sorbet - 2
Marshmallows - 2+
Peanut butter white chocolate truffle - 2 |
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Trappiste, Rochefort 8: Bitter sweet gives way to espresso; smooth, rich finish - 2+ |
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Trappiste, Chimay Blue: Smells of jasmine & apples, slightly bitter hazelnut finish - 2+ |
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Trappiste, Westmalle Tripel: Layered w apples, yeast and peaches - 2
J's comment > very similar to Sapporo, but Sapporo a tad better |
Menu
Labels: belgian, crosstown, mediterranean
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