We went for Happy Hour, which is from 3 to 6 p.m. There were six items on the happy hour menu.
We ordered four of them: an Angus Burger with French fries,
a Pepper steak sandwich, slices of prosciutto wrapped around a log of goat
cheese with a wonderful re-hydrated dried cranberry and red onion compote and
inedible toast points, and a wonderful fried calamari on a bed of green chili
tomatillo sauce and drizzled with aioli.
This was bar food and not of the quality that is put out for dinner in
the main dining room, but we only wanted to do Happy Hour because the goal was
to use a $50.00 gift certificate that Suzette had won at the South Valley
Festival for her Candied Quince and apple pie, as shown on page 62 of the Spri9ng edition of Edible Santa Fe, Albuquerque, Taos Magazine.
Suzette drank a Red Sangria that she liked very much and I drank a Gilbert?
Cabernet Sauvignon.
We then figured that we had spent $37.00 and had $13.00 left
so we ordered a Chocolate and mint bombe and a glass of late harvest
zinfandel. The Chocolate and mint bombe
was fabulous, made by a real pastry chef a cake bottom with a layer of mousse
covered with a soft chocolate coating and with a mint macaroon of top.
Our bill came to $50.29 so with satisfaction Suzette handed
the waiter her certificate and 29 cents and a $10.00 tip and thanked him for
his service and went home happy.
Bon Appétit
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