Charcuterie Platter is a chef’s selection of cured meats and pate from around the globe, with seasonal trimmings. The meats were perfectly sliced, especially the prosciutto, paper thin so it just melts in your mouth. The meats had different textures and flavors that satisfy the taste buds. Love the roasted garlic, so sweet, and it matches perfectly with the meats. An expertly sliced French baguette is the perfect vehicle to get these delectable meats into your mouth. Thumbs up, way up!
Beer Beef Stew is large cubes of beef simmered in Leffe Brune beer, sautéed onions, and carrots. The beer added an interesting aroma and flavor, yet was served burgundy-style. The sauce was thick and the beef was luxuriously tender. The Belgian fries are the perfect option to get all of the tasty sauce. You don’t want to waste any of it. The Belgian Fries were fried to perfection with a crispy, golden brown outside and a tender very-essence-of-potato inside. Once you go the Belgian way, it’s hard to have regular French fries again. Thumbs up, way up!
Tiramisu is an Italian classic: mascarpone custard layered with fresh cream, Rhum, and espresso soaked ladyfingers. OMG! Since coming back from Milan last year, whether it is coffee or Italian desserts, I haven’t been able to find anything close, but I think I have found it here at The Globe. It’s made by Chef George Anthony, who worked at a restaurant in Washington, D.C. when Ronald Reagan was president. President Reagan said that it was the best tiramisu he’d ever had. And he was right! It’s very authentic in flavor – strong, balanced espresso flavor with creamy, sweet mascarpone cheese, spongy ladyfingers, and dark chocolate powder on top. Brilliantly executed! Thumbs up, way up!