Meal. Of. The. Week.
Or Year? Ok, that may be a bit of an exaggeration, but this dinner was utterly sublime.
The housemade bread was served with olive oil and butter, a really rich (but magnificent!) combo.
Eve, Mom, and I strategized our meal with the utmost care: two shared small plates, and two large.
Butternut squash soup with a touch of curry oil – just enough to taste, but not overwhelm.
Our second appetizer was a beet salad with fresh mozzarella and candied pecans.
Main dish no. 1: Arctic Char on roasted rapini, fingerling potatoes, dijon maple dressing, and potato foam.
And… no. 2: Parmesan Polenta with butternut squash, roasted seasonal vegetables, tapenade, and romesco sauce.
Finally, the four of us couldn’t resist the restaurant’s signature truffle fries, and truffley they were.
Brace yourselves. It’s time for dessert. There were a few appealing options on the menu but none quite lived up to the sound of ‘Valrhona Chocolate Fondant: warm chocolate cake with salted caramel ice cream.’
Tangent: the consensus is that we really should have had two sticky toffee puddings last night rather than one of those and a chocolate cake – disappointing. As a result, Mom ventured forth a brave suggestion: two of the chocolate fondant. It was definitely the right decision.
This cake. Mom even went as far as saying it may be one the best chocolate desserts she’s ever tasted. Eve wants it piped into her veins via IV.
As though we hadn’t had enough to eat, our server brought a few little treats to round off the meal. The shortcake and chocolate cookie were good, but the financiers were easily the highlight. Moist and mildly sweet, they were delightful.
Before leaving, we just had to take a look at the Araxi cookbook. What if it had the instructions for the butternut squash soup? Or better yet, that molten chocolate cake recipe?
Well, it did. So, naturally, a copy came home with us, autographed to my sister and I by the chef and all!
To Abby and Eve – Always eat well and hug a farmer.