Guest guest Posted August 18, 2007 Report Share Posted August 18, 2007 Hi All, Just had to let you know about the dinner we had last night. We very rarely eat out, but once a year we take some clients and their wives out to dinner - no expense spared (compliments of the company my husband works for). I picked a lovely looking restaurant on a vineyard overlooking a lake. During the week we spoke to the chef about catering vegan and GF for me. Upon arriving at the restaurant I was presented with my very own menu with a choice of dishes, all of which were divine. This is what I ate: They provided a very small appetizer which was polenta and corn kernels wrapped in a slice of cucumber, garnished with something green. For the entree I selected lightly fried tempura fennel served on a bed of fine leaved endive, cucumber slices and semi-dried tomato tapenade. Mains - Warm potato salad, consisting of roasted chat potatoes, pumpkin and red capsicum (bell pepper), baby rocket (arugula), green and black olives. Dessert - Poached rhubarb, pears and quince with lemon sorbet and praline. The service was great and I really appreciate the effort put in by the chef. Five stars for this restaurant. Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2007 Report Share Posted September 6, 2007 What a lovely dinner, Kim! The menu they provided for you was fantastic! You were very fortunate! LaDonna , " Kim " <bearhouse5 wrote: > > Hi All, > > Just had to let you know about the dinner we had last night. We very > rarely eat out, but once a year we take some clients and their wives > out to dinner - no expense spared (compliments of the company my > husband works for). I picked a lovely looking restaurant on a vineyard > overlooking a lake. During the week we spoke to the chef about > catering vegan and GF for me. Upon arriving at the restaurant I was > presented with my very own menu with a choice of dishes, all of which > were divine. > > This is what I ate: > > They provided a very small appetizer which was polenta and corn > kernels wrapped in a slice of cucumber, garnished with something green. > > For the entree I selected lightly fried tempura fennel served on a bed > of fine leaved endive, cucumber slices and semi-dried tomato tapenade. > > Mains - Warm potato salad, consisting of roasted chat potatoes, > pumpkin and red capsicum (bell pepper), baby rocket (arugula), green > and black olives. > > Dessert - Poached rhubarb, pears and quince with lemon sorbet and praline. > > > The service was great and I really appreciate the effort put in by the > chef. Five stars for this restaurant. > > > Kim > Quote Link to comment Share on other sites More sharing options...
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