Grilled Fresh Mozzarella Salad wrapped in Prosciutto and Romaine Lettuce finished with a Sun-dried Tomato Vinaigrette
This was a tangy interesting way to start the meal, in almost napoleon style, tomato, mozzarella, and prosciutto were layered together and wrapped in romaine, grilled, placed a grilled piece of ciabatta and then a sweet and sour sun dried tomato vinaigrette to finish. Very delicious!
For the main course: I wanted the Duck Risotto but they were out, so I turned to my old friend the pig,
Pork Tenderloin - Wrapped in Apple Wood Smoked Bacon and Oak Grilled, Finished with a Port Wine Plum Reduction and Gran Marnier Carmelized Onions, Served with pan seared zucchini and yellow squash and a twice baked potato.
The pork was perfectly cooked and the bacon added a nice salty finish, the squash was just right, warm and tasty with out being over cooked and the potato was unique.
Homemade shortbread with a berry pastry cream and fresh strawberries, blueberries, and blackberries to garnish.
If you have the chance to visit I would recommend this restaurant!
Don't forget to check out my article in "The Source"