My prior visit was only a couple of months before. However, seasons-wise, it’s a very different time of year, especially for restaurants. So I’m always looking forward to mid-summer visits. My meal started off with snacks that were very familiar at this point.
The first snack was the pommes soufflé, with the fried potatoes filled with pimento cheese this time. After that, it was beet tuille with caraway seeds filled with goat cheese and beet, along with compressed apple with yuzu and horseradish and puffed rice.
The olive oil tartlet had spinach and artichoke this time. The lobster roll with mint sabayon was the same as before. The daikon radish wrap was filled with cured arctic char and Thai basil mint with a little jalapeño and is one of my favorites.
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