|Nougatine: Gently Roasted Fennel and Goat Cheese Salad|
with Black Olives
We started our meal with the Gently Roasted Fennel and Goat Cheese Salad with Black Olives. It was perfect to split for two people to whet your appetite for your main course. Speaking of mains, I ordered the Caramelized Sea Scallops with Roasted Pumpkin Seeds, Spaghetti Squash and Soy-Yuzu Broth:
|Nougatine: Caramelized Sea Scallops|
|Nougatine: Caramelized Beef Tenderloin|
with Miso Butter and Roasted Brussels Sprouts
We enjoyed these dishes. They were cooked and presented beautifully, however they lacked a big "wow" factor. Surprisingly though, the Butterscotch Pudding dessert brought it. "Pudding" sounds so commonplace and usually lacks to excite, but the creme fraiche, caramel, and sea salt made it the most memorable dish of our meal.
|Nougatine: Butterscotch Pudding|
Finally, apologies for the low picture quality. I wasn't about to go all food blogger photography crazy in such a buttoned up environment.