1st Course –
Warm Octopus & sweet onion salad with fresh basil & citrus vinaigrette. The texture of the octopus was so delicate and soft and the salad was warm and light. Paired with “Honey and Anise Essence Negroni.” Bombay Sapphire/Carpano Antica Sweet Vermouth/averna amaro/honey and anise reduction/rocks. The fresh anise seed was pretty, and color golden, and I loved the strength of the cocktail, but the anise flavor was a bit strong for my personal taste. However, definitely a unique cocktail to open your taste buds.
2nd Course –
Local hand cut pasta with fresh crushed local tomato, garlic, shallots, sliced green beans, red peppers, fresh basil & parsley, grated manchago cheese. Fresh pasta. Mmmmm! No special culinary talk to describe that. Just plain Yummy. Pairs perfectly with “Spiced Fresh Italian Basil Martini.” Grey Goose/Fresh Lime/White Cane Sugar Reduction/ Fresh Italian Basil/ Serrano Chiles/Seltzer. The aftertaste of the Chiles are perfect with this dish. I love all cocktails that involve fresh peppers. They pair perfectly with appetizers.
3rd Course –
Pan seared 1/2 chicken over roasted cherry tomatoes, asparagus, garlic, sour dough bread, deglazed white wine vinaigrette, tossed with frise. I was so amazed to taste this. It was probably one of the most perfect bites of chicken I have ever eaten in my life. The texture was perfectly soft, and flavor, seasoned and salted to perfection. A healthy portion as well. I could only finish half of it. The sourdough bread croutons also paired perfectly with the texture. Paired with “the Sparkling Dogs.” Tuaca/Grey Goose/Fresh Lemon/Presseco/Chambord.
4th Course –
Panna Cotta & lemon preserve with toasted almonds. Perfect dessert! Buttermilk Lemoncello: Stoli/Buttermilk/Fresh Lemon/White Cane Sugar Reduction/Holiday Tincture/Cassia/Averna Sambuca. My favorite cocktail of the evening!
Hope to see you @ Next Munch