After looking at the menu, Robert started out with a Ten Sage: Tanguerary No. TEN gin, fresh sage leaves, fresh lime sour, Alize Gold Passion.
I had the Rosemary Lime Cooler: Tangueray Rangpur, rosemary, fresh lime sour, cranberry juice, soda. You needed a straw, which I eventually got, otherwise you spend time spitting out the rosemary leaves.
Some of the redecoration were these lights.
Robert claimed these were the best mussels he has ever had. He has had plenty, so that means something! I had a nice salad of baby field greens, with Chevre and pumpkin seeds. Pretty small, though. No picture. I ate too fast....Brick Oven Roasted Mussels and Chorizo (non-existent chorizo, maybe somehow in the sauce back in the kitchen). Lobster-saffron broth, garlic crostini, lemons.
Robert liked his Crab & Hazelnut Stuffed Cod.
Hazelnut beurre blanc, grilled asparagus, orzo with herb and mushroom duxelle.
Hazelnut beurre blanc, grilled asparagus, orzo with herb and mushroom duxelle.
I ordered the Baked Sea Bass in Clay Pot, with tomato confit, olives, artichoke hearts. I thought the fish tasted "fishy" and wished I had ordered the chicken dish with lemon, capers, fingerling potatoes and beans. Next time, if there is one.....
