I love the pixie dust on my chocolate spiral.
I am not a lamb person. I have had it twice at Flying Fish and both times I thought to myself, "I don’t do lamb because … why?" It was served with a fabulous Shiraz.
Coconut mint sorbet – heaven! – and minted rum. Oh. Em. Gee.
Here’s more of our menu for this Chef’s Tasting at Flying Fish. This will tell you all about the components of the 2nd course.
I never knew there was a fish with a triple tail. I like the fact that Flying Fish sources locally as much as they do. This dish features chanterelle mushrooms and pork bellies, which add a lot if flavor to the firm fish. Two thumbs up!
Pine island Shrimp – heads ON! Fava beans. No chianti, nice or otherwise LOL. The buffalo sausage is to die for!
Here is an explanation of what was in the last photo. The salmon was awesome. I have also never had black radishes before, so this was a great experience for me.
Salmon and a bunch of other stuff. Pardon me, I need to eat!