***Sorry for the low-resolution photos, I only had my camera phone with me.***
Our reception was warm and very efficient, as we were promptly rushed to a prize corner table. One of the first things I noticed was that, quite unusual for an old school French restaurant, the decor was literally dripping with "Venetian splendor." Its vaulted ceiling reminded me of the restaurants we went to in Florence. The flower arrangements were absolutely breathtaking. There were at least 3 huge bouquets over 3 ft tall each in our dining room, not to mention a smaller arrangement for each table.
Chef's Canape: Parmesean crisp over some tuna thing.
This was the only quasi-disgusting thing over the course of our meal. I couldn't even tell you what it was. It tasted like a dollop of mashed up kidney in vinegarette. Look at how small it was! And I still couldn't finish it!
Phyllo Crusted Florida Shrimp, Cape Cod Baby Squid, Scuba Dived Sea Scallop Sweet Maryland Crabmeat in an Ocean Herbal Broth
This dish was Mmmhmmmm-azing! Notice the knife work on the sea scallop. I love the attention to detail.
Wild King Salmon with Mandarin Orange Cream Sauce
Wild King Salmon cooked rare in a creamy orange sauce. The best part about this dish was its plating, very whimsical (looks like a musical note). While the salmon was cooked well, fish shouldn't be served in an orange cream sauce, period. Throughout this course, I felt like I was licking through a giant Cream Savers.
Seared Chatham Cod with Peeky-Toe Crabmeat Fresh Horseradish Fingerling Potato and Chive Sauce
Roasted Duck Breast with Caramel (?) and Persimmon Puree, Tender Baby Bok Choy and Dried Fig
The caramel sauce was a nice touch and it worked here too. This is like the traditional "lacquered chinese duck," except they used caramel sauce instead of Tian Mian Jiang (Sweet Bean Sauce).
Chilled Blood Orange Soup with Mango Yogurt Sorbet
A wrist shot (sort of) of Miss Pumpkin's Ulysse Nardin Navy Dial SS San Marco on a WHITE leather strap. Very nautical! My favorite watch to wear in the summer!
Hot Valrhona Chocolate Soufflé Vermont Maple and Vanilla Ice Creams and Chocolate Sorbet
Not that much different from the ubiquitous "Chocolate Molten Cake." IMHO, the egg whites were not beaten enough. Either that, or that the whites were over-beaten. Anyway, something was off. My favorite still is the Grand Marnier Soufflé from the Four Seasons.
My Soufflé came out somewhat deflated. Not the same as when you crack it with a spoon. More like the bottom has been twisted away from the top. I could've sent it back but I didn't. I am too nice!
Warm Apple Meringue With Vanilla Ice Cream With Crushed Vanilla Beans
The black crushed real vanilla beans were a nice touch. I enjoyed the hardtop meringue.
Prince Charming's JLC Reverso Grand Taille, my Christmas '05 gift to him.
Compliments of the Chef:
"Petit Fours" & White Chocolate Mousse with Green Tea (Motcha) Gelee (Quite nice!)
I loved the White Chocolate Mousse with Motcha Gelee!!!! I loved it!!!
Note: Bouley's $48 5-Course (3 savory, 2 sweet) Lunch Tasting is one of the BEST DEALS in NYC's restaurant scene.
What should I post next?
(a) Miss Pumpkin eating puffy bread in Cairo, Egypt; or
(b) Miss Pumpkin visiting the Borough Market in London.
I'll let you decide. Thanks for visiting!