September 13, 2013 The Green House Bistro’s new prix fixe is a fine dining experience at a good price.

September 13, 2013 The Green House Bistro’s new prix fixe is a fine dining experience at a good price. For food that is so imaginative and creative and free flowing in its design, just like a rift of jazz improvisation played by a virtuoso grabs hold of you, try Green House Bistro’s $18.00 prix fixe dinner. The dinner started with a garden vegetable and lettuce salad dressed with a slightly sweet dressing juxtaposed with a note of edginess created by the addition of habanero chili. For a few dollars extra, I could not resist the cream of squash soup served I a mason jar and generously dosed with fresh herbs from the Bistro’s garden and served with fresh Zucchini squash croutons. I put bits of Bistro’s fresh homemade crusty sourdough bread into the soup bowl to add crunchiness and enjoyed the soup’s rich herbiness. The entree was entirely improvisational; a lamb roulade rolled in an herb infused panko coating and slow cooked at 184˚ in a soubise bath until the meat was thoroughly cooked and infused with the herbs’ flavor. Then the lamb roll was sliced and the sliced roulade was laid on a bed of fluffy couscous mixed with slices of steamed zucchini and garnished with a molé tuille and lemon comfit (lemon peel stewed in sugar and herbs). I drank a glass of Drouhin Beaujolais ($9.50) that complemented the herb suffused lamb and then mixed bits of lamb with the lemon comfit and couscous and mole tuille for additional flavor improvisations. Finally, when I thought I was completely satiated with exciting flavor improvisations, my senses were assaulted again when dessert was served; a pumpkin muffin made with gluten free ingredients flavored with allspice and nutmeg topped with a creamy spice infused butter cream icing served on a plate drizzled with a thick caramel sauce; a perfect ending to a lovely meal; light and flavorful, like eating a pumpkin cake without the heaviness of wheat flour. The Bistro’s new Executive Chef Angeloe Dixon hit all the high notes from start to finish with this meal. Dixon says there are more surprises coming in October when the Bistro’s new menu is unveiled. I think you will enjoy trying his improvisational exciting creations utilizing the fresh organic ingredients of the Bistro’s organic gardens. Bon Appétit