Another wonderful dinner experience. Chef Millard is a one man kitchen with a young dishwasher/helper and two waitstaff and he works his a$$ off, let me tell you. but what a great job he does.
Roy had for a starter:
Pine Nut Crusted Boneless Breast of Quail, Baby Kale and Piquillo pepper pesto
then Blackened Australian Lamb Chop, Grilled Andouille Sauage, Crayfish Grits w/creole sauce
I had for a starter:
Panko Crusted Soft Shell Crab, Yucca Fries with Chive Aioli
and Grilled Filet Mignon, Sweet Potato Mash and Chipotle Butter
I've never had Yuca fries before and they are wonderful!! Will be looking for it from now on.
then we split Apple Spice cake with caramel sauce
what a gracious host the chef was, he came out a couple times to make sure we were doing alright and was just delightful.
Roy had for a starter:
Pine Nut Crusted Boneless Breast of Quail, Baby Kale and Piquillo pepper pesto
then Blackened Australian Lamb Chop, Grilled Andouille Sauage, Crayfish Grits w/creole sauce
I had for a starter:
Panko Crusted Soft Shell Crab, Yucca Fries with Chive Aioli
and Grilled Filet Mignon, Sweet Potato Mash and Chipotle Butter
I've never had Yuca fries before and they are wonderful!! Will be looking for it from now on.
then we split Apple Spice cake with caramel sauce
what a gracious host the chef was, he came out a couple times to make sure we were doing alright and was just delightful.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com