Dinner 2025

[C. sapidus]

For SIL's last meal here we went out to Wye Oak Tavern, a Voltaggio restaurant in a de-consecrated abbey.

 

Instead of getting mains we dined on appetizers and sides. Started with coddies - salted cod brandade, cauliflower tartar sauce, cauliflower giardiniera (not pictured)

 

Rest of the meal, from top left:

 

House salad - iceberg lettuce, carrot vinaigrette, lime yogurt, chickpea crunch

Shells & cheese - toasted panko, aged cheddar, chives

Spiced sweet potatoes - pomegranate molasses, lime yogurt

Broccoli rabe - broccoli chimichurri, crushed red pepper, crispy garlic

Crab cake - shishito emulsion, blue corn tortilla, buttermilk lime crema

Smoked beet pastrami - gruyere cheese funnel cake, thousand island dressing

Macaroni - dry aged beef bolognese, fontina fondue

 

My favorites were the sweet potato and broccoli rabe. After a little walking around we stopped for a flight of ice cream - roasted strawberry, caramel crunch, butter pecan, and honey graham.

 

Edited 18 minutes ago by C. sapidus (log)

[blue_dolphin]

2 hours ago, C. sapidus said:

Instead of getting mains we dined on appetizers and sides

My favorite sort of dining out - excellent choices, too!

[Ddanno]

5 minutes ago, blue_dolphin said:

My favorite sort of dining out - excellent choices, too!

It's one of mine too, I've often picked four starters I want to eat before getting down to the main courses on a menu