our dinner at restaurant august
 
 
 

 

  

 here's the "4 course tasting menu", tho one of the servers heard us talking with each other of our hesitation about the first course, with sweetbreads. so he offered to substitute & we chose ...

"salad of heirloom beets, crabmeat, cherrywood bacon, mizuma, and quail eggs, with black-eyed pea croutons", which was my favorite course, tho i handed the bacon off to cousins.

my favorite wine was the new york Rkatsiteli.

the lagniappe (new orleans word for 'a little something extra') that came before the 1st course. it's a crab custard with caviar, served in an eggshell.

the wonderful salad

riz en boule (rice in a ball, i guess). also had to give away bacon from this plate. bacon is apparently very big these days in fine cuisine.

seafood spaghettini, hard to go wrong with that...

& we still had room for dessert!

 

 

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