Paloma is Patron Silver tequila, grapefruit juice, club soda, and lime juice topped with a lime wedge. It tasted like a grapefruit margarita on the rocks with twist of lime. Perfect for sipping on a summer day! Thumbs up, way up!
Manhattan is a classic cocktail of Maker’s Mark bourbon, sweet vermouth and Angostura bitters garnished with a cherry. This was a very strong cocktail and tasted slightly woody yet had a very sophisticated flavor. Thumbs up!
Mini Monte Cristo Sandwich is a decadent stack of turkey, ham, Gruyere cheese in a battered egg bread fried to a golden brown. The crispy egg bread was not too greasy but could use a little more cheese to increase the gooey sensation. The turkey, ham, and cheese worked well together and raspberry sauce added the umami flavor. Thumbs up!
Grilled Chicken Waldorf salad was grilled chicken breast, arugula, chopped apples, diced celery, candied walnuts, grapes, and orange infused cranberries tossed in a light apple-orange infused mayo dressing. This had a nice combination of flavors - refreshing apple, fresh green arugula, tangy cranberry. Unfortunately, the dressing was a little too light. It might work better with a balsamic vinaigrette but it won't really fit the Waldorf theme.
Steak Diane is a grilled 6 oz. “baseball” steak grilled and smothered in a creamy mushroom-madeira sauce. The steak was grilled to a perfect rare and tender as can be. The mushroom-madeira sauce was excellent and paired well with the steak and the vegetables. Thumbs up, way up!
Pork Medallions with Lemon Caper Sauce was roasted pork tenderloin sliced and drizzled with a classic lemon caper sauce, topped with lemon and thyme. The pork was cooked a little too long making it a little tough and dry. The lemon caper sauce was excellent and helped moisten up the pork and also worked great with the vegetables. Thumbs up!
Veggie Meatloaf is fire roasted tomatoes, toasted walnuts, diced celery, yellow onion, fresh garlic, parsley and green bell pepper and topped with fire roasted “Ketchup” and served with green beans in a hazelnut gremolata. The “meatloaf” had a very soft texture and was very loose for a “meatloaf”. But I really liked the flavor. I grew up eating vegetarian “meat” options in the 1970s and this “meatloaf” is very innovative. This is a great vegan option and your vegan guest will definitely be satisfied. Thumbs up, way up!
Fresh Fruit Floating Island is fluffy baked meringue “floating” in a sea of vanilla crème anglais, topped with blackberry drizzle and fresh berries. This was an awesome dessert! It’s light, fluffy, and not too sweet. The vanilla crème anglais reminded me of Italian zabaglione, almost custardy in flavor. The fresh berries were a nice touch. Thumbs up, way up!
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