San Jose, CA 95128
Occasion: Annie's Bday Dinner. 01.08.11. Early bday celebration before she goes back to her motherland!
Rue Cler
absolut peach vodka, nana mae apple juice, basil, lime juice and agave nectar
I was so happy with my drink. Just the way I wanted it...girly with a little bit of a kick to it. It didn't taste bad and it was able to get me at a decent buzz.
Ginger-Pom Martini
pinnacle citron vodka, ginger liqueur, pomegranate juice and a lemon twist
Big sis' order. I was happier with mine, though the ingredients used hear sounds so much better. It was a bit more on the bitter side, which made me not too fond of it.
Steak Tartar
chopped flat iron steak, capers, shallots and dijon mustard dressing with quail egg, lettuce greens and toasted bread
My big sis and I love variety so we decided to get this to share. I like all the ingredients used and when combined together, it was pretty good. I loved it served on a toasted crostini. Toasted crunchy bread with steak tartar. yum!
Day Boat Scallop Risotto
with wild mushrooms, asparagus, cherry tomatoes and lobster cream sauce
It was on their special's menu and I just had to get it. I have a thing for scallops and risottos...more for scallops than for risottos. Anyhow, I wasn't the happiest camper...because the food was a bit on the cold side. I wish they had served it right away because with seafood you need to eat it when it's freshly cooked...or completely uncooked. Cooled down cooked scallops just don't taste as good. The risotto was just whatever to me. Nothing that great but edible. I suppose it was better than some of the dishes that were ordered.
Canard Deux Facons
Roasted duck breast and leg confit, potatoe galette, baby frisee, shaved red onions and candied kumquats
My big sis ordered this and we basically shared what we ordered. This was sooo good. First bite of the salad and I fell in love already. It had some kind of tangy sweet dressing. There was also some sort of raspberry jam as either part of the salad or slathered on the duck confit and it was delicious. The balance of the savory and the sweet went perfectly together. She food-ucated me about duck confit. Educating me with the fact that the duck confit is usually the most tender and flavorful served meat. Confit is the process in which they cook the duck in its own fat...allowing the meat to be not only soft and tender but also soaked in delicious flavor. The duck was amazing...tender and full of flavor. This was hands down the best dish ordered!! YUM!
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