December 27, 2013
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| Chilled foie gras w membrillo, raisins, halva - 2+ J's comment > different presentation of the foie from last visit Apr 18, this one is denser in medallion shape instead of the sheet form, but equally good |
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| Prime beef tenderloin w braised root vegetable fricassee, spiced beet gravy, bone marrow crust - 2+ |
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| Cured salmon w rye soil, pickled sea asparagus, salsify - 2+ J's comment > not as good as the Mosaic smoked salmon, but after the horrid encounter on Dec 21, I can't say for sure anymore. |
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| Complimentary amuse bouche: Orange foam w vanilla - 2+ |
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| Tofu & kelp beignets w yuzu kosho, lime mayo - 2 J's comment > a good fry but could use some kind of sauce |
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| Complimentary bread and butter - 2 |
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| Tiramisu w star anise anglaise - 2+ |
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| Scotch old-fashioned - 2 |
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Apr 18, 2013
Feb 7, 2013
Jan 25, 2013
Nov 5, 2012
Labels: downtown, fine dining, hotel, howe, moderniste cuisine, western
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