Welcome. So glad you could dine with us tonight.
I see that while you waited, you enjoyed a mojito from Blue Point in Duck, NC. Excellent choice. Refreshing, vibrant, minty, aromatic. Just the right hints of sweetness and sourness.
For your appetizer I have selected two items.
The first is the green apple and parsnip soup from Summit at the Broadmoor in Colorado Springs. The taste is wonderful and rich and complex; the texture is smooth and perfect.
The second is pear with gorgonzola cream sauce and grilled raddichio from The Rialto in Cambridge, Massachusetts. You will find the pear perfectly prepared, the gorgonzola sauce light, zesty, ephemeral; the raddichio a wonderful accent with a little crunch and a little bitterness.
Now let me clear those plates away.
To accompany the main course tonight I have been so bold as to select Red Car pinot noir (even though I know nothing about wine pairings). Light but absolutely bursting with flavor and depth.
The main course is venison medallions and herbed gnochettini from The Bayside in Newport Beach, California. Fresh, tender, hot, succulent, the seasoning surprising and good but not overpowering, a crisped herb leaf atop the plate, every bite extraordinary in every respect.
And finally, dessert: souffle with vanilla sauce at the old Ritz Carlton in Boston. The perfect ending to a perfect meal.
What did we miss?