I digress, because Jardiniere was quite magical. We may have been half the age of the next youngest person in the restaurant; everyone was having their pre-theatre meal before heading off to the opera next door. Yup, made us feel real fancy.
Chacuterie that came along with a basket of many different types of breads and crackers; sadly, I enjoyed the rabbit the most. Ack.
Scallops; sadly, we both agree I tend to make scallops that better suit our tastes. My preference is for scallops to be as undercooked as possible. This was not a fav.
Garden peas and mushrooms with a thoughtful sprinkle of crispy rice thingies that added a nice texture.
This was really interesting. Pasta with strawberries and duck tongue. The strawberries were meant to look like the traditional tomatoes you find in pasta but with an interesting new taste. Very interesting indeed. It might also have been my first time eating duck tongue, of which at least 20 ducks' worth in this dish. That's a lot of ducks.
And then more duck, but a very different sort. Breast and confit and some delightful fruit on the side that went really well with the dish. Evidently, we both really enjoy duck.
Pleased as punch.
Also pleased as punch.
