|Our sunset that night|
The foie gras was pan seared (is there really any other way to eat it?) with ciabatta French toast and a mixed berry sauce. It was perfectly cooked, with those yummy caramelized edges which are my favorite part, but still super tender and juicy and amazing inside. I like foie gras to be served with a little bread of some sort and something sweet, because it is such a perfect balance of the richness with sweet and a tiny bit of tartness from the fruit. It was a generous portion and was delicious.
I had a special of the day for my main—and it was actually an appetizer. They called it “lobster cargot” and it was medallions of lobsters cut and then served escargot style—in a super hot escargot dish with a classic garlic butter with lots of parsley. The sauce was very good—rich and garlicky, but sadly the lobster was totally overcooked. Really, with as hot as the dish was, there was no way it wouldn’t be unless maybe they heated the dish and sauce up and literally dropped the lobster in raw. I liked the idea, but unfortunately the execution was lacking.
Hubby had the pan seared black grouper with lemon caper butter and asparagus risotto. He was also a bit disappointed in his dish. The fish was a little overcooked and the risotto a bit undercooked. I think (and I am pretty sure hubby and I have discussed this before) that appetizers are the way to go here, even with my lobster cargot mishap.