Sola – Dinner #325
Posted in Dinners /The Menu
PASSED HORS D’OEUVRES Tuna Tartare Candied ginger, wasabi aioli. FIRST Veggie Spring Rolls Candied macadamia nuts, pineapple-black vinegar jam. SECOND Arugula Caesar Salad Shallot, cherry tomatoes, brioche crouton. THIRD Seared Scallops Sweet corn succotash, pesto. FOURTH Miso Brined Black Cod Fava...Salero – Dinner #324
Posted in Dinners /The Menu
PASSED HORS D’OEUVRES Maine Sea Urchin On toast with jamon and avocado. FIRST Bigeye Tuna Crudo With green olive salsa, black olive aioli, and artichokes. SECOND Grilled Lobster With chorizo-saffron bomba rice, sweet peppers, and manila clams. THIRD Roast Breast of Pork With pickled ramps, shaved radishes, and ‘...Herb – Ethnic Dinner 2015
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The 2015 Ethnic Dinner was at Herb Restaurant.
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The Menu
PASSED HORS D'OEUVRES Herb Spring Roll Pork Tapioca Dumpling Crispy Cigar Roll with veggies & Chicken FIRST COURSE North-Eastern style spicy grilled beef (Nahm Tok) spring onion, shallot, mint, cucumber SECOND COURSE Lemongrass Chicken Peanut sauce and cucumber relish THIR...Chez Moi – Dinner #323
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For our March 2015 dinner, we enjoyed the excellent bistro food of chef Dominique Tougne at Chez Moi.
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The Menu
PASSED HORS D’OEUVRES Tuna Tartare Onion and Bacon Tart Duck Liver Mousse FIRST Winter Squash Soup Soup of pureed winter squash. SECOND Green Lentil Salad with Smoked Duck Breast Cold smoked duck breast served with du Puy lentils an...ARTango Bistro – Dinner #322
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For our January dinner, we sampled Peruvian and Argentinian specialties at ARTango Bistro.
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The Menu
FIRST Tiradito Peruvian ceviche of sea bass and passionfruit. SECOND Causas Trio of Peruvian potatoes with octopus, shrimp, and scallop. THIRD Duck Breast with fig port sauce Transition from sea to land with a seared duck breast served...Nico Osteria – Dinner #321
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Our November dinner brought us to Nico Osteria, one of the newest jewels in the One Off Hospitality Group's portfolio.
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The Menu
HORS D’OEUVRES Chicken liver and giardinera crostini Pecorino Toscano - red onion jam ANTIPASTI Endive Salad - butter lettuce, hazelnut, pear, shepherd’s hope cheese PRIMI I Rigatoni with a northern ragù PRIMI I...A Tavola – Dinner #320
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Our first dinner of the 2014-2015 year brought us to the wonderful neighborhood Italian restaurant A Tavola.
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The Menu
VERDURE Selection of grilled, marinated, and roasted vegetables and grilled, marinated portobello mushrooms with house made focaccia Traditional Italian antipasti of vegetables and mushrooms served with house made focaccia. ANTIPASTI ...Farmhouse Tavern – Dinner #319
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Our final dinner of the 2013-2104 year brought us to Farmhouse Tavern for an inspired dinner crafted from locally sourced ingredients.
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The Menu
FIRST COURSE Farm egg / Goat cheese biscuit / Warm wildflower honey butter SECOND COURSE Grilled asparagus / Rhubarb / Quinoa / Citrus THIRD COURSE Potato leek soup FOURTH COURSE Chicken thigh ballotine / Brioche...Autre Monde – Dinner #318
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For our May 2014 dinner, we enjoyed the excellent Mediterranean dishes of Autre Monde in Berwyn. (more…)
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