Sixth Course: Squab
Squab
Smoked Cashew, Fig-Foie Gras Vinaigrette
Wine: Emilio Moro 2005
Notes: We both chose this instead of the lamb alternative. Not that we don't like lamb. In fact, we love it. However, we also love squab, and it's much less urbiquitous on menus.
This is one of Chef Brennan's signatures, which means we had it the last time we had the Menu Royale. But that was more than a year ago, so no problem having a repeat. We were told by our server that it essentially stays the same though Chef Brennan sometimes adds a seasonal element. Last time, we had the dish during spring, so rhubarb was included. This time, there was no additional element. But as far as I'm concerned, it was perfectly perfect this way. Such a succulent, meaty little bird cooked medium rare. And this foie gras addict couldn't have been more elated about the little cubes of foie and the heady foie-laden sauce. Awesome!
Sixth Course: Squab
Squab
Smoked Cashew, Fig-Foie Gras Vinaigrette
Wine: Emilio Moro 2005
Notes: We both chose this instead of the lamb alternative. Not that we don't like lamb. In fact, we love it. However, we also love squab, and it's much less urbiquitous on menus.
This is one of Chef Brennan's signatures, which means we had it the last time we had the Menu Royale. But that was more than a year ago, so no problem having a repeat. We were told by our server that it essentially stays the same though Chef Brennan sometimes adds a seasonal element. Last time, we had the dish during spring, so rhubarb was included. This time, there was no additional element. But as far as I'm concerned, it was perfectly perfect this way. Such a succulent, meaty little bird cooked medium rare. And this foie gras addict couldn't have been more elated about the little cubes of foie and the heady foie-laden sauce. Awesome!