made up for birthday dinner tonight at Avondale where i work. Joining me were my roommates who had never had the chance to eat dinner there. Here's what we ate:
1. Roasted PEI Mussels with sauteed squid and gremolata
2. Tempura shrimp with cabbage, winter greens, hazelnuts, meyer lemon aioli
3. Roasted beet salad with citrus supremes, winter greens, rosemary ginger vin
4. House made salumi, confit/smoked/glazed pork belly terrine with shaved foie gras garnish, picked veg
5. Lobster and imported anchovy pizza with pesto and arugula
6. Diver Scallops with Espellete pepper, chorizo/brussels/soy bean/ poached leeks, roasted garlic broth, apple/arugla salad
7. Seared Grouper with celeric puree, marinated bok choy, shitake mushroom, lemongrass mushroom broth
8. Ciappino - mussels, clams, grouper, calamari, lump crab, potato, shrimp, tomato shellfish broth
9. Grilled rack of Lamb with curried carrot, gigante beans, kalamata olive and piquillo pepper tampanade
10. Braised Short Rib with dried cranberry crust, glazed root veg, sweet potato polenta
11. Banana's foster with brownie
12. Cheese course - Great Hill Blue, Vella Dry Jack, Marinated Haystack Goat, apricot preserves, lavash, dried fruit
13. Chocolate Ganache tart with raspberries
also served: house cut french fries, house made onion rings, aligot potatoes
2 bottles of wine.
1. Roasted PEI Mussels with sauteed squid and gremolata
2. Tempura shrimp with cabbage, winter greens, hazelnuts, meyer lemon aioli
3. Roasted beet salad with citrus supremes, winter greens, rosemary ginger vin
4. House made salumi, confit/smoked/glazed pork belly terrine with shaved foie gras garnish, picked veg
5. Lobster and imported anchovy pizza with pesto and arugula
6. Diver Scallops with Espellete pepper, chorizo/brussels/soy bean/ poached leeks, roasted garlic broth, apple/arugla salad
7. Seared Grouper with celeric puree, marinated bok choy, shitake mushroom, lemongrass mushroom broth
8. Ciappino - mussels, clams, grouper, calamari, lump crab, potato, shrimp, tomato shellfish broth
9. Grilled rack of Lamb with curried carrot, gigante beans, kalamata olive and piquillo pepper tampanade
10. Braised Short Rib with dried cranberry crust, glazed root veg, sweet potato polenta
11. Banana's foster with brownie
12. Cheese course - Great Hill Blue, Vella Dry Jack, Marinated Haystack Goat, apricot preserves, lavash, dried fruit
13. Chocolate Ganache tart with raspberries
also served: house cut french fries, house made onion rings, aligot potatoes
2 bottles of wine.
VIEW 5 of 5 COMMENTS
leib_:
I'm pretty sure my stomach would have exploded.
fasterinfall:
yeah we were full, real full. we didn't even get menus, the kitchen just sent out food. its a great way to dine.