Sunday, December 9, 2007

A Vegetarian Las Vegas Part 3

This was the big meal we had been looking forward to. We have been to higher end restaurants before, but none of them had a dedicated Vegetarian menu. The service and presentation was flawless. So let's begin.
We were started with a sampler of carrot and ginger soup, which was suburb. The sweetness of the carrots was balanced nicely with the spiciness of the ginger. There was not too much ginger. We actually like this better than the soup course.

  1. Market Baby Lettuces. Heirloom tomatoes, avocado, Ellis reserve blue cheese. Wine: 2006 Huia Sauvignon Blanc, Marlborough. This is a fancy salad, but the blue cheese was the most amazing thing I have every tasted. I almost licked the plate. The wine was a great pairing, nice and light.
  2. Sweet Onion Veloute. Green Apple, Celery, Pickled red onion. Wine 2005 Jean-Marc Brocard Chablis 'Vielles Vignes, Burgundy. Essentially this was creamy sweet onion soup with green apple sauce, but it was very, very, very good.
  3. Roquefort Cheese Souffle. Pear Salad with Port reduction. Wine 2003 Chateau Gravas, Sauternes. The highlight of this course was the wine, it had a similar sweetness to a dessert or ice wine.
  4. Roasted Vegetable Pot Pie. Braised Fennel, Baby Carrot, Roasted Mushrooms. Wine 2004 Martinus Pinot Noir, Martinborough, New Zealand. We traveled hundreds of miles, paid $85 per person, and you serve us pot pie! Contents 2 baby carrots, a fennel bit and three mushrooms, real let down. At least it was presented nicely. The mushrooms at least were not buttons. Wine was nice though.
  5. Desert was a Tasting of Michael Mina Signature desserts: Warm Chocolate Cake, Coconut Panna Cotta, Mini Root Beer Float and chocolate chip cookies. Wine 2000 Dow 'Late Bottled Vintage' Port. The chocolate lava cake with the port was heavenly. A very uncomplicated dessert which tasted incredible.
When the cheque arrived they also let us sample some smaller chocolates and pastries. I also ordered an espresso which came with a side of sugar and lemon rind. This was a very nice touch. We were there for over two hours and never felt rushed. The portions were not overly small, but after two hours you felt nicely satisfied. It was truly an unforgettable meal. We only had one complaint; at a restaurant such as this you must have a complaint. It makes you feel like more of a foodie, even if you are not. We noticed a heavy reliance on cheese for flavour in every course. That was the only complaint; except for the pot pie. Again, this meal passed the tummy test.
We will visit this restaurant again, without question.

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