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


Individual Hazelnut Tartlette with Housemade Chocolate Ice Cream

People Pictures



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