Our meal was a delight. We chose their four course menu - as each course had several selections from which to choose, we had them pair the wines. We had mentioned our love of Spanish wines, so the staff made special pairings with only Spanish wine. We'd never had any of them and they were terrific.
My first course was devilled egg with caviar and champagne gelee. 'Nuff said. Heery started with foie gras (you know how he hates that stuff) and a mustard sauce with fruit. The second course was a fantastic Asian chili prawn dish - three gulf shrimp on a slice of baguette - all drenched in a spicy chili sauce. So yummy! We both had this course and the third one. Flounder with mussels, clams, calamari, shrimp and Nantucket scallops in a coconut and kaffir lime broth. Each piece was perfectly tender but the scallops had a succulent sweetness to them that was quite unique. The fourth course was rather unusual. I had a citrus verrine with honey custard - this was a kind of ice creamy sauce on top of this lovely sticky custard. Heery had a Stella version of a warm, moist almond pound cake.
All of our food choices had elements of classic New Orleans cuisine combined with more modern cooking techniques. The whole staff was very expert and inviting - we felt most welcome and comfortable. You simply must go!
|courtesy of www.bloomberg.com|