The Black Sheep

Long, too long as it turns out, on my To Do list, we finally had dinner at this restaurant during our recently concluded vacation.  My wife and I commenced the dining festivities with poached Bartlett pear salad that included whipped goat cheese, crispy prosciutto, candied walnuts and basil vinaigrette. Truly a yummy for both eye and tummy.  

My wife's FABULOUS entree was seared U-10 diver scallops nestled atop kobocha polenta with tossed pine nuts and tamari butterscotch sauce.  Oh I wonder wonder could this be duplicated at home?  

Not to be outdone though I was, I ordered pan seared, crispy skin sea bass served over cavatelli with asparagus, dan dan sauce and hen of the woods mushrooms.  OMG! Who would believe I with sagging skin actually enjoyed the crispy skin.  

We concluded the meal, though most was eaten by my wife, with a scrumptious tres leches with dark chocolate sponge cake. Did I mention it was lip smacking good?

Service by Joel proved to be just as good. 

Returning to a restaurant previously deemed worthy of a 5 star rating is often a recipe for disappointment, but not in this case.  Though the menu has largely undergone a complete overhaul since our May, 2019 visit, we were up to the challenge.  My wife chose pan seared striped bass over cavatelli pasta, rapini, dan dan sauce and sauteed hen of the woods mushrooms.  I countered with lomongrass duck confit with yellow curry couscous, Chinese broccoli, lap ceung sausage and charred plum sauce.  Each dish was beautifully plated, exceptionally creative and delicious.  With there be a round 3? Stay tuned to this channel for exciting updates.