It started with a second trip to Ernest's and the Table d'Hote menu offered by Chefs Stephen Hlushak (of Corso 32) & Franz Navarra. It was delicious - as usual!
Started with an Amuse Bouche as usual:
1st Course -
| Egg Yolk Raviolo house made ricotta filling | fried sage | brown butter sauce  |
This was OUT OF THIS WORLD! I've been waiting to try a similar dish at Bar Bricca. Great job Chef Stephen! One of the best bites I've ever had.
Oh, and even though I had the four course Table d'Hote menu I had to make it five courses and have that delicious Foie Gras - that wasn't on the menu tonight but they found some for me!
2nd Course
| Cornish Game Hen apple | celery heart | celeriac | parsley salad chicken reduction glaze |
Tender, juicy with crisp skin and a great reduction glaze. Delicious!
3rd Course
| 14 day Dry Aged Striploin charred green onions | sauteed crimini mushrooms | salsa verde sauce |
This was not great. The striploin was way overdone for medium rare which never works for me. I prefer my steaks rare but order them medium rare out of respect for the Chef. When they do it over medium rare I'm done. But would have been a great dish if cooked properly. And Chef Stephen did come out and speak with us and acknowledge his mistake. I love these up and coming Chefs so it didn't detract from our great dinner!
4th Course
Orange Sponge Cake mascarpone gelto | sorbet | campari berries I honestly could find nothing that resembled Orange Sponge Cake. I thought maybe they ran out of desert and replaced it with what we got and just didn't tell us. The mascarpone gelto was delicious though! Great service from Diego - Mucho Gracias Mi Amigo!  Oh yeah, and the wine! Ernest's is still serving lunch in May so we will return for one more visit before their hiatus until September when school resumes. This is a great spot that you don't want to miss!  |
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