The menu was creative and unusual...and amazing. We started with a "butter service." Meaning fresh, warm rolls and three butter options- all Wisconsin made, all perfect. Our waiter loved to tell us all about the food, where it came from, how it was prepared, etc. Food is really the perfect conversation piece.
I ordered a baby greens salad with horseradish vinaigrette to start and I literally wiped the plate clean. Bob had some chicken thigh-lentil-rutabega puree thing. He claims it was tasty and I am inclined to believe him. The main course was even better- hazelnut cannelloni stuffed with spinach. YUM. I was so engrossed I wasn't sure what Bob ordered- some kind of fish.
However, the main event was really the dessert. Chocolate fondant with candied apricots and vanilla and paprika seasonings. Seriously, I can't make this stuff up. It was the highlight of the evening. Bob's aged cheddar with apple relish and toasted walnuts wasn't too shabby either. Of course, the real highlight may have been the purple silk booths we were sitting in.
Anyway, we may not be able to afford this place without Restaurant Week, but we'd definitely go back. Like maybe right now.
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