![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
heheheheheheh
Our favorite restaurant is doing a special Valentine's Day 3-course dinner, so I've just made reservations for it. Mmmmmm.
MENU OF THE EVENING
First Course
Sampling of Our Finest Appetizers
Warm Lobster Bisque Shooter, Venison Tartare, Oyster Texasfeller,
Crispy Fried Quail Leg, and Elk and Green Chile Cheese Grit Mini Taco
Second Course
The Perfect Marriage of Land and Sea
Fresh Herb and Dijon Scented
Roasted Tenderloin
Alongside Seared Diver Scallops
Topped with Dill Beurre Blanc
Served with Crabmeat Potatoes au Gratin
and Sautéed Broccolini
Third Course
His and Hers Chocolate Lover's Surprise Molten Chocolate Lava Cake
with Cajeta Ice Cream and White Chocolate Snow
&
Dark Chocolate Mousse
Layered Between Two Thin Slices of
Flourless White Chocolate Cake
and Served with Raspberry Sauce
Paired with a Glass of Sparkling Rosa Regale
This is the place where the chef makes his recipes available to anyone who asks: you just email his restaurant and they send it to you. He's also got 2 cookbooks (which we both own). Also, the dress code, well, "dress code," is "Fort Worth Fancy," which means in practice that you can wear whatever you want and as long as it's not scaring the cows* you're fine, and it somehow doesn't bring down the tone. We tend to dress up because we pretty much go nowhere else that calls for dressing up, although our dressing up is the rest of the world's business casual.
* Figure of speech. No actual cows are present except in pieces on plates.
First Course
Sampling of Our Finest Appetizers
Warm Lobster Bisque Shooter, Venison Tartare, Oyster Texasfeller,
Crispy Fried Quail Leg, and Elk and Green Chile Cheese Grit Mini Taco
Second Course
The Perfect Marriage of Land and Sea
Fresh Herb and Dijon Scented
Roasted Tenderloin
Alongside Seared Diver Scallops
Topped with Dill Beurre Blanc
Served with Crabmeat Potatoes au Gratin
and Sautéed Broccolini
Third Course
His and Hers Chocolate Lover's Surprise Molten Chocolate Lava Cake
with Cajeta Ice Cream and White Chocolate Snow
&
Dark Chocolate Mousse
Layered Between Two Thin Slices of
Flourless White Chocolate Cake
and Served with Raspberry Sauce
Paired with a Glass of Sparkling Rosa Regale
This is the place where the chef makes his recipes available to anyone who asks: you just email his restaurant and they send it to you. He's also got 2 cookbooks (which we both own). Also, the dress code, well, "dress code," is "Fort Worth Fancy," which means in practice that you can wear whatever you want and as long as it's not scaring the cows* you're fine, and it somehow doesn't bring down the tone. We tend to dress up because we pretty much go nowhere else that calls for dressing up, although our dressing up is the rest of the world's business casual.
* Figure of speech. No actual cows are present except in pieces on plates.
no subject
=D
no subject
no subject
Come to that, it's been ages since we've been to one of the gazillion seafood/Cajun/Creole restaurants in Baton Rouge.
no subject
Also does a quail leg even count as an appetiser? I can't help but think crispy frying one for even a second would make it shrivel up to something resembling a single pork scratching. XD
no subject
no subject
no subject
no subject