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Posts Tagged ‘Banana Foster’

Chef’s choice dinner. 🙂

Amuse Bouche

Venison, poached pear, spinach, demi-glace. The Mouse could have had this as an entree. Mmm!

Salad

“Caesar” salad, red wine vinaigrette, hearts of palm, extra anchovies. The vinegar and anchovy taste combo. Mmm again.

Salmon

With pasta, tomato coulis. Not sure about the preparation of the salmon, well cooked.

Dry-Aged Duck

Again, The Mouse didn’t get the preparation again, tasted a little plum-like flavor. The Cat and The Mouse had take most home for later. The venison and the duck, the best.

Banana Foster

Mango sorbet. Great combination.

Overall, inspired meal. 🙂

Be safe and well.

The Mouse

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Last week’s dinner, epic for The Cat.

Started with a text to Chef H, our menu choices: Caesar Salad, lobster bisque, crab cake, Vitello Tonnato (to try), lobster risotto, and souffle for dessert.

Chef responded “Looking at the menu … I say leave it to Chef.”

Ok, sigh, he has never steered us wrong.

To The Cat, from Chef

The Cat’s cocktail.

Watermelon Martini

Chef’s tasting menu: Lobster Bisque, lobster in cognac, flamed at table (The Mouse didn’t take a pic).

Caesar Salad

Extra anchovies on the side for The Mouse. Nom!

Crab Cake

Black bean sauce, tomato coulis, tropical fruit garnish.

Vitello Tonnato

Yellowfin Ahi sashimi, oven-roasted veal, white tuna sauce, pesto and caper vinaigrette. The Mouse wanted to try based on the menu description. Try try. The Mouse thinks, could’ve used a shoyu wasabi (or Coleman mustard) dipping sauce, but don’t tell Chef. Jus’ The Mouse’s Asian palate.

Yuzu Sorbet

Palate cleanser. The Mouse could eat a bucket of this.

Wagyu Rib Eye, Morel Mushrooms, White Asparagus, Lobster Risotto

Chef (restaurant) flew the white asparagus in from Holland. Jet lag. Hee hee.

Grand Marnier Souffle

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Fireworks

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Orange Peel Fire Fountain

The Mouse always loves this part.

Banana Foster

Chef loves presenting this dessert. Locally grown apple bananas.

See? Told ya epic. If you notice, all of the items listed/requested were on the menu and more. So publicly, it’s Chef’s choice menu, but The Mouse privately had some input. 😉

Enjoy. Eat well.

The Mouse

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Dinner with the cuzs. Sunset and Chef’s choice. The Cat took the sunset pics, as usual, and saw the green flash. The Mouse, the food.

Tomato Bisque and Cheese Crostini

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Lobster Bisque

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Caesar Salad

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Extra Anchovies

Extra thanks to our server, Miss C, for the anchovies, must’ve given us at least half a tin.

Steamed Onaga, Chinese Style

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Kaua‘i Petite Filet, Foie Gras, Green Beans, Pickled Purple Cabbage, Mashed Potato with Truffles

Big nom!

Orange Peel Flambe

Our skilled server got sommelier certified in Japan, prefers working as a server, maybe better tips?

Banana Foster

🙂

Enjoy. Eat well.

The Mouse

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Last night, one of the servers, M, showed me how to make Bananas Foster (he was making it for one of his tables). The original recipe is here. M likes to prepare Bananas Foster to show off his table service skills.

Prepping for Bananas Foster

The recipe is fairly simple. Create a caramel sauce with bananas and liquor. The highpoint is the flambé.

Flambé

Makes the guests feel special.

Bananas Foster

Would I try making this? Someday. I’m still a bit skittish about the flambé part.

Enjoy. Eat well.

The Mouse

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