Commune est) and had a pretty good meal.
Aperitif: Vodka martini (Skyy vodka) with a twist.
Amuse bouche: A puff pastry with foie gras mousse; quite tasty if not
100% freshly baked.
Appetizer: Mosaic of foie gras, duck breast and prosciutto with figs,
and a glass of sweet Gewurztraminer.
Main course: Veal fillet with broad beans and roasted potatoes, and a
glass of red wine. This was good, kind of salty and rustic.
Dessert: Chocolate cake, Bailey's cacao sorbet in a glass, and red
fruit, accompanied with a Café Calypso (like Irish coffee with rum
instead of whisky).
After dinner, I had a Long Island Iced Tea at a club nearby.
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