Course Four
Course four. We had the option to choose between two dishes. We got one of each and swapped halfway through. This was clearwater lobster, catfish XO (XO sauce is a spicy seafood sauce traditionally made from dried seafood like scallops and shrimp - this is a southern twist on that using catfish instead), daikon pickles, a celeriac apple puree, and dill and fennel. This was outrageous.
The other one, which wasn't pictured, was charred octopus, yogurt labana, harissa, beets, pine nuts, and mint. Again, so. flipping. good.
Paired with both: Mogul, Domaine de Mas Théo, France, 2015.
Course Four
Course four. We had the option to choose between two dishes. We got one of each and swapped halfway through. This was clearwater lobster, catfish XO (XO sauce is a spicy seafood sauce traditionally made from dried seafood like scallops and shrimp - this is a southern twist on that using catfish instead), daikon pickles, a celeriac apple puree, and dill and fennel. This was outrageous.
The other one, which wasn't pictured, was charred octopus, yogurt labana, harissa, beets, pine nuts, and mint. Again, so. flipping. good.
Paired with both: Mogul, Domaine de Mas Théo, France, 2015.