Tuesday, July 12, 2011
to go along with my entree. Tooth-tender cauliflower, zucchini, radishes, kale and celery tumbled in a garlicky sautee with a sprinkle of mixed baby greens atop. This was also a good foil for the signature Wiener Schnitzel, a rosy scallop of veal with an ethereally crisp and light breading. How they get that much flavor into such thinly pounded veal I know not. A perfectly fresh and tart yogurt-cucumber salad along with the traditional lingonberries balanced luxuriously rich and buttery hand-mashed potatoes for a refined version of this classic dish.
It being my birthday, dessert was a must (although generally speaking, no occasion is necessary to sample the artistry of the pastry chef), and we opted for the Fruhling, a decision based solely on its components. What arrived was a thin, chilled broth of white asparagus afloat with tidbits of crunchy raw rhubarb, pooled around a luscious strawberry sorbet and sprinkled with a dusting of dark, chocolately tasmanian pepper. While wholly alluring and refreshingly delicious, it wasn't quite what I'd had
Posted by webdebnyc at 8:43 PM