phil62
Senior Insider
We headed to dinner at Le Sereno with Libby Troyer. We had not been there in quite a while and were hoping for the best! We were welcomed by Cookie, the house cat, and ushered to the expansive dining room that was breezy and quite comfortable even with the screens lowered. I am happy to report that many tables were occupied tonight. I am thinking about 30 guests were there-the biggest crowd we had dined with in ages!
Our starters were the Romaine salad with bacon and sliced fresh pear and some dried apricots, berries and pine nuts sprinkled with small chunks of roquefort cheesein a light vinaigrette dressing.
The soup of the day was butternut squash with a crunchy shrimp and croutons and a dollop of cream.
I really enjoyed this lovely New Zealand rack of lamb. The thyme sauce, the eggplant chips, and array of fresh vegetables made for pretty plate that was pretty tasty too.
The Black Angus prime beef was done to perfection and Phil was able to select frites and a Bernaise sauce to finish off his plate.
Another special this night was the salmon in a pepper sauce with a medley of thin sliced vegetables and it was terrific.
The fondant of chocolate with vanilla ice cream and the pana cotta with mango chutney over a mango pudding were wonderful meal ending desserts.
Our starters were the Romaine salad with bacon and sliced fresh pear and some dried apricots, berries and pine nuts sprinkled with small chunks of roquefort cheesein a light vinaigrette dressing.
The soup of the day was butternut squash with a crunchy shrimp and croutons and a dollop of cream.
I really enjoyed this lovely New Zealand rack of lamb. The thyme sauce, the eggplant chips, and array of fresh vegetables made for pretty plate that was pretty tasty too.
The Black Angus prime beef was done to perfection and Phil was able to select frites and a Bernaise sauce to finish off his plate.
Another special this night was the salmon in a pepper sauce with a medley of thin sliced vegetables and it was terrific.
The fondant of chocolate with vanilla ice cream and the pana cotta with mango chutney over a mango pudding were wonderful meal ending desserts.