I started the meal with a Lilly Spritz cocktail. A take on a kir royale, it contains Mas Fi, a brut cava sparkling wine, Cocchi Rosa, a vermouth-like aperativo, and seltzer. It wasn’t very carbonated (maybe the cava had been opened for a while?), but the flavors were great, especially with the aroma of the expressed orange peel floating on top. I would definitely order it again.
Next, we were treated to a tableside preparation of lobster guacamole. The sou chef brought out the cart with the avocados and all the add-in ingredients – cilantro, diced tomato, red onion, mild jalapenos, lime juice – and asked us if we would like to omit anything. I asked to leave out the jalapenos and go easy on the cilantro and onion. She expertly mashed and mixed all the ingredients in the large stone bowl, ending with a generous helping of lobster meat. It was served with house made tortilla chips and I can definitely say that it was one of the best things I’ve ever tasted. The flavors were just to my liking and I appreciate that customers can have as much or as little heat as they like.
Bill’s sandwich contained two large pieces of flounder – definitely a knife and fork dish! He was very happy with the light, crispy batter on the fish. He chose to accompany his sandwich with a side of sweet potato fries. I have to say that the portions were quite generous.