Wednesday, March 12, 2008
The Seabourn Legend: The Restaurant: Appetizers
Escargot in Herbed Butter
These were very good. We like them better when you get to pick them out of the shells, but these were tasty and the butter was great for soaking up with the bread.
Green Salad with Beets and Bacon
The sweetness of the beets and the saltiness of the bacon married well with the acidic dressing.
Caramelized Pear and Roquefort Salad with Cornbread Crutons
The pears were a little harder than they should have been, but the flavors were good and overall this was a tasty salad. The mini cornbreads, which Alexis though she would not like, turned out to be the highlight of the dish.
Duck Spring Roll
Not quite as crispy as we would have liked. However, the flavors were nice and the duck was well prepared.
Smoked Salmon and Caviar Claudine
This was served with picked cucumber salad and honey mustard dressing. The components were tasty, but the balance was off in this dish. There should have been about twice of the amount of the picked stuff and ½ the amount of the fish.
Seared Scallops with Peas, Tarragon and Proscuitto
This was flavorful and well cooked, but not extraordinary.
Strawberry Vodka Shooter Palate Cleanser
This was more strawberry than vodka, but that was ok, since we were drinking wine with the meal.
Escargots with Bacon and Shallots
This sounded good, but was really just weird. The escargot were cooked with way too many onions and were sitting on a mushroom cap that was, in turn, sitting on some sort of bread. We just ate out the 3 or so escargot on each plate and were done with it.
This shrimp spring roll was surprisingly good. We really liked the use of seaweed salad. The only problem was trying to eat what is traditionally a hand food with a ford and knife.
The artichoke hearts lent a nice acidic contrast to the slight gaminess of the venison. Overall, a great preparation.
Crispy Sweetbreads with Mushrooms and Brussel Sprouts
This was a nice rendition of the classic crispy sweetbread dish.
Snow Crab Claws
Plentiful, but strange in texture. Also, these were served not totally thawed, so that’s probably where the texture problem came from.
Sautéed Foie Gras
Although foie gras is really never bad, the sautéing method is not as good as searing, we found out. The fruit and brioche were also unnecessary.
Served with crispy shitake sliced and seasoned with sesame oil, this was delicious and interesting.