View allAll Photos Tagged amusing
Amuse-bouche of baby arugula wrapped with a strip of bresaola and topped with Parmigiano-Reggiano and smoked salt.
Amusing Mini Paranormals! For more information and the AMP store please visit and "like" the official AMP facebook page here! -> www.facebook.com/AmusingMiniParanormals?ref=hl&ref_ty...
Kaseki French style, Misoguigawa, Pontocho, Kyoto
Amuse-bouche
Tomato with cheese
Toast with Norwegian Salmon
Pastry with pistachio
Amuse
Left: Sea Bass Escabeche
Right: Cauliflower Panna Cotta, Lemon Gelée, Fried Caper
Wine: Champagne Pol Roger
Photo by M.
Notes: I was so busy taking notes while one of the captains described what these were that I forgot I hadn't snapped the photo. Fortunately, M took the shot with his camera.
The bass had a pleasing flavor, and the marinade was well-balanced, i.e., not too acidic. The panna cotta was very smooth, and the lemon gelée provided a bit of zest to the cauliflower flavor. Loved the fried caper!
Special Note: After the first three amuses, which I noticed were served to all diners, because we were having the Menu Royale, we received an additional amuse: a deep-fried quail egg topped with caviar. M immediately popped his into his mouth and, after I gently scraped off the caviar which I don't eat, I did the same. Malheureusement, we both realized we had both neglected to take a photo. In any case, the little morsel was delicious!
Another boat book....Shocking, Amusing and Baffling Quotations from the GOP and their friends, 1994-2004.