an egg is an egg...meditating at the Museo Miró in Barcelona

Friday, April 11, 2014


Another birthday luncheon today but not mine; this was for a lovely lady friend. Still the same view, the same wonderful service and an enticing seasonal menu. An amuse bouche of a shooter of spring pea cold soup topped with creme fraiche and a pea shoot was an artistic and delicious way to start a meal. She then started with the Waldorf Salad with hearts of romaine, celery & radish, truffled pear, walnut crumble, buttermilk-cider dressing and I had the Duck liver mousse, sweet and sour onion confit, on rye waffles. The salad was dressed beautifully and my mousse on the waffles was extreme!

My entrée was the braised berkshire pork belly, potato horseradish purée, baby beets, nashi apple and crispy caraway which was crispy outside and succulent inside. She had muscovy duck breast, sweet potatoes, brown butter & spinach spätzle, duck jus and this was a plateful. For dessert the lady had the tira misu and I devoured the graham cracker cake. The meal ended with a presentation of two amuse bouche; one a rhubarb jelly and the other a chocolate pistachio square.

Had a wonderful Birthday Luncheon today at ON20. Yes, another celebration! Keep them coming! There were so many courses, amuse bouche, intermezzos that I have lost track. But here are some highlights:

Starters were Charcuterie: Amish Chicken Rillette, Celery, St. Germain, Walnut and Raisin Crisp and my Agnolotti: Roasted Sweet Corn and Summer Truffle Angolotti, La Quercia Panchetta, Golden Chantrelle
Summer Truffle Agnolotti
The Mains were Salmon: Crispy Parmesan, Lacinato kale, Shaved Salsify, Mushroom Pot au Feu and my Monk Fish: Crispy Filet, Lobster Knuckles, Golden Chanterelle, Brussels Sprouts and Saucisse Grand Mere, Purée a la Badienne

Had a nice glass of Sauvignon Blanc from New Zealand but can't find it on the winelist on the website.

Chocolate on Chocolate
The desserts were super: one based on peaches with brioche and the other for me chocolate. Then for a final touch: individual S'Mores which were flambéed table side.

blognote: The dishes were adorned with a new [to me] addition of compressed goodness: Santa Ana melon, cucumber, Granny Smith apple. Little bits of succulent heaven.

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