January 6, 2003
First course for me was foie gras and smoked duck slices, while hubby went with a salmon tartare/smoked salmon combination. Our second courses consisted of white bean-roasted garlic pureed soup served with teeny-tiny frog legs that were perfect little morsels of tender flavor. Glenn stuck with a mesclun-style salad with an unusual but delicious viniagrette. For main course I went with a grouper (New Orleans is famous for grouper) served in a tortellini and topped with remoulade sauce, while my partner selected quail served with fig pudding and sweet potato souffle. For dessert we couldn't resist the Lemon Tart accompanied with a mini-serving of peppercorn ice cream (a wonderful combination) and the Chocolate Bombe served with a matching mini-scoop of molasses/mocha.
Dinner service was attentive, elegant, charming, and yet not the least bit condescending (my pet peeve). I can't wait to return here and stay a few days in one of their elegant suites (when I win the lottery!).
From doorman and bartender to busboy and cocktail waitress, I found all to be friendly, cordial, and not the least bit snobby! If you want a treat for a real special occasion, this is a once in a lifetime extravagance!
From journal Nola for Christmas- 2002