TOMATO BURRATA SALAD:
Arugula, Heirloom Tomatoes, Burrata, Aged Balsamic, EVOO
TUNA PICADO:
Olive Oil Poached Ahi Tuna, Olive, Tomato, Pepper, Garlic & Caper Relish
PAN FRIED OYSTERS:
Champagne Butter Sauce, Cabbage Compote
CRISPY SKIN STRIPED BASS:
Corn, Fava Bean & Potato Hash, Local Tomato Confit, Roasted Asparagus, Sauteed Sugar Snap Peas
Plus a lemon mousse cake thing with strawberries for dessert. It was a little silly of me to pick tomato salad this early in the season, but the tuna was really amazing. We should have gotten two. Corrina's oysters were tasty, but the bass (and particularly the potato hash) was excellent. I don't always love the entrees as much as the appetizers at the Blue Heron, but this was really an exception. The cake was nice and light and lemony. A beautiful night with my best girl.
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| Meanwhile, at home... |
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