phil62
Senior Insider
A lovely night to head to Gustavia for dinner at Cote Port.
FYI-The waiter, Pierre, took very good care of us. It was good to see his handsome smiling face and two good eyes-nothing got spilled or dumped on us.
But I digress.
Here is a selection of crisp and tasty tuna nems that were simply delicious.
And this lovely starter of cantaloupe and thin slices of Parma ham was also shared and enjoyed
This is a fish dish. As soon as I hear from Henry, I will add that info to this post. The grilled ? under slices of grilled red peppers came with rice and vegetables and bean sprouts.
This is the specialty of the house pasta dish carried over from the days when the owner Herve was making his bones at La Ravage. The creamy sauce was loaded with shrimp and lobster chunks and tomatoes and seasoned with basil and garnished with shaved carrot strips. Colorful, flavorful, and outstanding.
The rib eye steak for two was huge when presented to the pair of lucky diners before cooking. It came out of the kitchen rare and juicy and the bone had a plate of its own. The perfect frites in a vase type glass holder were the perfect accompaniment. Sauce selections available with the beouf were mushroom, pepper, or Roquefort.
A Grave wine was paired with this evening's dinner. Details are gone, I'm sorry to say.
Note:Huge servings of very good food meant no desserts tonight.
FYI-The waiter, Pierre, took very good care of us. It was good to see his handsome smiling face and two good eyes-nothing got spilled or dumped on us.
But I digress.
Here is a selection of crisp and tasty tuna nems that were simply delicious.
And this lovely starter of cantaloupe and thin slices of Parma ham was also shared and enjoyed
This is a fish dish. As soon as I hear from Henry, I will add that info to this post. The grilled ? under slices of grilled red peppers came with rice and vegetables and bean sprouts.
This is the specialty of the house pasta dish carried over from the days when the owner Herve was making his bones at La Ravage. The creamy sauce was loaded with shrimp and lobster chunks and tomatoes and seasoned with basil and garnished with shaved carrot strips. Colorful, flavorful, and outstanding.
The rib eye steak for two was huge when presented to the pair of lucky diners before cooking. It came out of the kitchen rare and juicy and the bone had a plate of its own. The perfect frites in a vase type glass holder were the perfect accompaniment. Sauce selections available with the beouf were mushroom, pepper, or Roquefort.
A Grave wine was paired with this evening's dinner. Details are gone, I'm sorry to say.
Note:Huge servings of very good food meant no desserts tonight.
