elementsplural of el·e·ment (Noun)
On the menu, a composed salad consisted of burdock, spelt, apple, goat cheese and duck prosciutto. A suprising combination of sweet flavors and creamy textures, beautifully arranged on the plate. Pieces of torn bread tasted of chocolate. A creamy puree hid beneath everything. This dish deftly piqued my palate for what was to follow...as well as leading me to wonder what will come from the beds of hebs and lettuces that line the outside of the restaurant...
Allow me to inform you...
A croque-monsieur is a hot ham and cheese grilled sandwich. It originated in France as a fast-food snack served in cafes and bars. More elaborate versions come coated in a Mornay sauce. A croque-monsieur served with a fried or poached on top is known as a croque-madame.
And fromage de tete is head cheese.
That wonderfully porky, gelatinous flavorful wonder that makes me glad to be a carnivoure. That providence of foodies that causes most companions to turn up their nose and refuse to try it. But, those of us who know are rewarded for our diligence with a combination of flavors and textures found in few foods.
So...yeah...I love the stuff.
But I do you an injustice by neglecting to mention the accompaniment of house made tater tots.
I am a sucker for refined versions of Americana comfort food...and these were ethereal. Light, airy mashed potatoes fried to a crisp and perfectly seasoned. Sorry Ore-Ida...you just got served.
Dessert was a pistachio parfait, with madiera cream and the best damn brittle this side of Carmelo Anthony's interior defence. (Sorry, ESPN is on right now)