Hammer
10-03-2009, 11:43 PM
Last full day of dining (though Friday's breakfast will get it's own thread because it was that good)
Lunch- Hollywood Brown Derby
Appetizers-
Maine Fruit Wood-smoked Salmon - with Caponata, cracked pepper-dill Mascarpone, and Crostini - I really liked this appetizer. The salmon and caponata blended together nicely.
Cremini Mushroom Chevre Raviolo - with tomato-fennel sauce and shaved parmigiano-Reggiano - Nice mushroom filling and the sauce was tasty. It is served as one big ravioli, like the Sonoma goat cheese ravioli at California Grill.
Entrées-
We both had the Spiced-rubbed Black Grouper - with sautéed haricots verts and sunchokes, rainbow carrot slaw and citrus butter, as we both love grouper. As usual, we loved this dish.
Dessert-
We both had the creme brulee and we were disappointed with it this time. We have had the creme brulee here many times and it has previously been wonderful. This time it was too solid, almost at the consistency of a flan. This is the first time we have not finished the creme brulee at the Brown Derby.
Dinner- Narcoossee's
We ended our dinners with our favorite restaurant and happily it maintained it's status as our favorite restaurant.
Appetizers-
Prince Edward Island Mussels with Parsley- pastis broth and sourdough toast. This was was so delicious! Perfectly prepared!
Narcoossee's Shrimp and Crab Chowder with Dill creme fraiche and house made crackers. This soup base is very flavorful and works well regardless of what seafood they add to it.
Entrées-
We both had the steamed Whole Maine Lobster, which is served with drawn butter, potato gratin and asparagus. Lobster size was around 1 1/4 to 1 1/2 lbs. Lobster was tasty, not chewy at all
Dessert-
Cheryl had the almond-crusted Cheesecake without the cherry sauce on top. We have had this dessert before and it was just as good this time.
I did not want a big dessert, so I tried the Gelato sampler, which has chocolate, raspberry, pistachio and cappuccino gelato. It was a great ending for this meal! I especially like the pistachio gelato, though all were very good.
Lunch- Hollywood Brown Derby
Appetizers-
Maine Fruit Wood-smoked Salmon - with Caponata, cracked pepper-dill Mascarpone, and Crostini - I really liked this appetizer. The salmon and caponata blended together nicely.
Cremini Mushroom Chevre Raviolo - with tomato-fennel sauce and shaved parmigiano-Reggiano - Nice mushroom filling and the sauce was tasty. It is served as one big ravioli, like the Sonoma goat cheese ravioli at California Grill.
Entrées-
We both had the Spiced-rubbed Black Grouper - with sautéed haricots verts and sunchokes, rainbow carrot slaw and citrus butter, as we both love grouper. As usual, we loved this dish.
Dessert-
We both had the creme brulee and we were disappointed with it this time. We have had the creme brulee here many times and it has previously been wonderful. This time it was too solid, almost at the consistency of a flan. This is the first time we have not finished the creme brulee at the Brown Derby.
Dinner- Narcoossee's
We ended our dinners with our favorite restaurant and happily it maintained it's status as our favorite restaurant.
Appetizers-
Prince Edward Island Mussels with Parsley- pastis broth and sourdough toast. This was was so delicious! Perfectly prepared!
Narcoossee's Shrimp and Crab Chowder with Dill creme fraiche and house made crackers. This soup base is very flavorful and works well regardless of what seafood they add to it.
Entrées-
We both had the steamed Whole Maine Lobster, which is served with drawn butter, potato gratin and asparagus. Lobster size was around 1 1/4 to 1 1/2 lbs. Lobster was tasty, not chewy at all
Dessert-
Cheryl had the almond-crusted Cheesecake without the cherry sauce on top. We have had this dessert before and it was just as good this time.
I did not want a big dessert, so I tried the Gelato sampler, which has chocolate, raspberry, pistachio and cappuccino gelato. It was a great ending for this meal! I especially like the pistachio gelato, though all were very good.