The "Meet Bob" Off-line at the (Unnamed) Restaurant...
Another exceptional meal, and the Wine! "Awesome"
Thanks to Mark Squires for all the planning!
Thanks to Bob for putting up with all of us!
The Name-tags were Great Brian!
Click images for larger version.
Amuse Bouche
House Basil-Cured Salmon Salad with Red Onion & Capers
First Course
Duo of Foie Gras: Seared Foie Gras & Torchon of Foie Gras with a Grilled Mango Salad
Second Course
Seared Scottish Salmon Fillet with a Red Wine & Roasted Shallot Reduction Sauce, Wilted Baby Spinach & Crispy Potato
Third Course
Roasted Rack of Lamb with a Natural Lamb Reduction Sauce, Served with a White Wine Bean & Roasted Portobello Mushroom Relish with Applewood Smoked Bacon, Sweet Garlic & Fresh Herbs
Cheese Course
Damn, missed the cheese plate again... Oh well, here is the whole cheese cart
Dessert
Individual Hazelnut Tartlette with Housemade Chocolate Ice Cream
People Pictures
