Tonight was again fairly busy for just coming off New Years Eve. In the past we would be closed due to lack of business, but that was not the case this year being that it is a weekend. So the new menu is selling fairly well. It was all Grouper and Short ribs tonight. Desserts seem to be doing well also. We have the last of yellow foot mushrooms in the house, and when fully cooked they are delicious. We add them to our Foie Gras, and serve them with dark cherry balsamic and brioche. I love foie gras and it is a pretty classic match with wild mushrooms and acid which is the balsamic. Its important to add acid to balance the dish, other wise it will be a little on the rich side and have one note. We have this dish on our menu and the mushrooms change with the seasons. As a side note a woman who had our Lobster broth and broccoli and brie soup Togo, called back later on in the night to announce that she wanted to marry the Chef.
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