the interruption is due to another incredible meal at the inestimable Goosefoot, by Chef Chris Nugent.
we went for Halloween night and so the menu had a little twist- fonts decipherable only by other worldly beings only- LOL
OK even with the largest setting the font is a challenge so I will label the courses-
an amuse of beet and citrus olive oil - followed by the menu items in order:
the wines we chose- an 89 Beaune and 00 Chassagne... the Chassagne kicked butt!
scallop course with lobster -
an amazing custard stuffed egg
the sweet corn soup (to die for - this was its last day on the menu and I tried to get carryout of the left overs)
the well prepared char-
excellent duck breast course-
the beef course with the truffles- yum!
the goat cheese in phyllo-
palate cleanser of pomegranate juice with yuzu
the pumpkin covered in white chocolate with a citrus flavored cream -
and the final dessert of chocolate and hazelnut-
oops I spoke too soon- one more---
you don't eat the stump- LOL it is just a serving piece-
spectacular fun to see Chris and Nina again- they are just such great down to earth people- we wish them both all the best---