amyb
Senior Insider
Last night Phil and I celebrated a local chef's 5th anniversary in town.
We entered to music, a crooner doing the American standards, and had a lovely table in a corner near the wine rack.
We began with fusille pomododoro with fresh grated reggiano parmesan cheeses and fresh picked basil.
Classic caesar salad with garlic croutons for Phil, I had the tricolor endive, arugala, and verdiccio in vinaigarette dressing.
Main course was 2 lb lobster, corn on the cob, and stuffed potatoes.
Dessert-Phil and I each had a classic Napoleon with cappuccino and then toasted Chef Michael and his continued success with champagne. Wonderful, wonderful.
This is a practice run for the upcoming trip. Bonjour, Amy
We entered to music, a crooner doing the American standards, and had a lovely table in a corner near the wine rack.
We began with fusille pomododoro with fresh grated reggiano parmesan cheeses and fresh picked basil.
Classic caesar salad with garlic croutons for Phil, I had the tricolor endive, arugala, and verdiccio in vinaigarette dressing.
Main course was 2 lb lobster, corn on the cob, and stuffed potatoes.
Dessert-Phil and I each had a classic Napoleon with cappuccino and then toasted Chef Michael and his continued success with champagne. Wonderful, wonderful.
This is a practice run for the upcoming trip. Bonjour, Amy