Served atop coconut rice, it's crusted with almonds and includes lemongrass, shiitake mushrooms, basil and bay shrimp. It smelled, looked and tasted heavenly.
Kat ordered the petite filet mignon medallions with sautéed vegetables and a shallot demi-glace. There was no need to wash her plate. She ate every morsel.
I love cobbler and this was exceptional. Served in a cast iron skillet, it came with a scoop of vanilla ice cream on top. The cheesecake was dense with small balls of malted chocolate on top, a raspberry and a caramel drizzle.
I'm not exaggerating when I say the meat was fork-tender. It melted like butter in my mouth. The shrimps were perfectly seasoned and artistically arranged atop my filet.