colleenmomof2
Well-known member
;o) Colleen
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Hey Marilyn. Enjoy your dinner at Cress. Tonight?
- Thread starter colleenmomof2
- Start date
Yes...thanks Colleen. It was great, beginning to end.
{I've grabbed most of this from their menu)
amuse bouche: heritage tomato with home-made ricotta over a seasoned cream sauce
appetizer:
charcuterie platter: roasted juicy pork (I could have made a meal of this and the crusty bread), chicken chorizo, terrine, chimichurri, coarse mustard, chitlin's, hot crusty bread
Salad: roasted local beets, tat soi, baby greens, crisp goat cheese, toasted pistachios, balsamic onions, honey and citrus vinaigrette (and I don't even like goat cheese....it was a little puff ball of warm cheese that just melted)
Larry had GNOCCHI & KUROBUTA PORK CHEEKS
gnocchi parisienne, San Marzano tomato “sugo”, braised kurobuta pork cheeks, house-made lemon ricotta.
I went with Indian since the chef (former math professor) is Indian and chose PHANAENG (lemongrass, chilies, coconut milk, coriander, toasted peanuts) I let him choose whether I should go with fish (golden tile), chicken or tofu. He chose chicken, served with basmati rice and hot garlicy naan. Delicious, but spicy!
Dessert: cheesecake with a whiskey smash (I am SO stealing that idea. It's basically Granda E's sore throat remedy: whiskey, lemon, honey--only they used lime juice, zest of limes and some grated dried cherries or cranberries...mixed with fresh strawberries and blueberries. Perfect sweet/tart touch to the creamy cheesecake.
As a birthday treat, they gave me a small glass of warm port to finish off the meal.
Wine: Qupe (shiraz from CA)
{I've grabbed most of this from their menu)
amuse bouche: heritage tomato with home-made ricotta over a seasoned cream sauce
appetizer:
charcuterie platter: roasted juicy pork (I could have made a meal of this and the crusty bread), chicken chorizo, terrine, chimichurri, coarse mustard, chitlin's, hot crusty bread
Salad: roasted local beets, tat soi, baby greens, crisp goat cheese, toasted pistachios, balsamic onions, honey and citrus vinaigrette (and I don't even like goat cheese....it was a little puff ball of warm cheese that just melted)
Larry had GNOCCHI & KUROBUTA PORK CHEEKS
gnocchi parisienne, San Marzano tomato “sugo”, braised kurobuta pork cheeks, house-made lemon ricotta.
I went with Indian since the chef (former math professor) is Indian and chose PHANAENG (lemongrass, chilies, coconut milk, coriander, toasted peanuts) I let him choose whether I should go with fish (golden tile), chicken or tofu. He chose chicken, served with basmati rice and hot garlicy naan. Delicious, but spicy!
Dessert: cheesecake with a whiskey smash (I am SO stealing that idea. It's basically Granda E's sore throat remedy: whiskey, lemon, honey--only they used lime juice, zest of limes and some grated dried cherries or cranberries...mixed with fresh strawberries and blueberries. Perfect sweet/tart touch to the creamy cheesecake.
As a birthday treat, they gave me a small glass of warm port to finish off the meal.
Wine: Qupe (shiraz from CA)
colleenmomof2
Well-known member
So jealous! Everything sounds so yummy
I love the idea of a small puff of warm goat cheese on a salad. I'm definitely going to try that.
I'm hoping your Indian dish wasn't too spicy for you to eat. One of my top frustrations is being served something truly exceptional, where I know the ingredients and the flavors are going to be worth every bite - and then come to find that the spice level is just above enjoyable. I'm still angry about a Thai meal I didn't get to eat one time when we were visiting California. I like spicy foods but "mildly" spiced smileys/wink.gif
Thanks for sharing. So glad you enjoyed your birthday celebration. Colleen
I love the idea of a small puff of warm goat cheese on a salad. I'm definitely going to try that.
I'm hoping your Indian dish wasn't too spicy for you to eat. One of my top frustrations is being served something truly exceptional, where I know the ingredients and the flavors are going to be worth every bite - and then come to find that the spice level is just above enjoyable. I'm still angry about a Thai meal I didn't get to eat one time when we were visiting California. I like spicy foods but "mildly" spiced smileys/wink.gif
Thanks for sharing. So glad you enjoyed your birthday celebration. Colleen