Alright, so I admit that I haven’t been too great at updating this blog. Truth is that I’ve been very busy stuffing my noggin’ with good eats at NOtaBLE. So it wasn’t such a big surprise to everyone who knows us that that’s exactly where we ended up going for New Years’ Eve.
Unlike years past where we have been to restaurants that made things a touch easier on themselves by doing a set course menu (aka prix fixe)…NOtaBLE did two seatings of à la carte. TWO!! Now, for those who do not know, à la carte (pronounced /ælæˈkɑrt/) is french meaning “according to the menu”. Or in layman’s terms…it is a reference to a menu of items which are priced and ordered separately.
You can view the whole delectable New Year’s Eve menu here.
Confit of Brome Lake Duck, Alpindon cheese gratin, roasted pear salad
Lobster and leek risotto, butter poached loster claw, Asiago cheese
1/2 dozen Pristine Oysters - On the half shell, Thai mango relish (These were so good that I had another order all to myself)
From the Rotisserie - Prime Rib of 28 day-aged beef, oxtail and celery root pave
Double baked warm chocolate cake, chocolate sorbetto
Our entertainment for the evening was provided by Los Morenos. Their sound is a cross of many styles such as rumba, flamenco, jazz, and funk with an infectious dance beat that kept the dance floor packed all evening. I would love to see them play again in a heartbeat.
Of course, it has to be said that Chef spoiled us all by making homemade S’mores for us to all nosh on after we all rang in the New Year. I’m going to be honest here and say that I have never in the past been a fan of S’mores (I know….what’s wrong with me?! I think it’s the camping aspect of it that turned me off of them) but I’m a convert after eating these ones. You can just taste the LOVE…and look, you can see chef in action making them on the rotisserie! Also love the fact that everything is made from scratch. ‘Nuf said.
I'm just a girl who is passionate about food. It is my personal quest to try to expand my culinary horizons both at home and abroad.
However, I was not always passionate about food. I had my epiphany much later when I got my very first job...at a sushi joint here in town. And just like that "Hook, line and sinker"...a foodie was born!
I'm a P/T blogger, P/T yogini...but always a foodie.
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