(Weds. 29 Nov. 06)
Once again, spent the early part of the day at an idyllic and deserted beach within walking distance of dockside (Penney's Beach, with the boat "Rescue the Perishing" anchored off-shore, having just sailed in from Derek Walcott) . This one had cheaper, colder, better beer than St. Barth's, nicer people, and playful cats (and crabs).
"Chef's Dinner" at the Restaurant was a progressive tasting menu:
First: Smoked duck breast (too bacon-like) with guava jam and papaya salad.
Second: Grenada conch and scallop chowder.
Third: oyster and shrimp gratin with (mmmm) lime sabayon.
Fourth: frozen sugar cane punch with grenadine essence.
Main courses: Creole sautéed flying fish fillet with a corn and rice cake, plantain chips, and a yummy green salsa; jerk-spiced pork filet with sweet potato and parsnip purée.
Dessert: banana rum cake (really a conical mousse with a ganache bottom) with coconut ice cream.
Cheese: Pain d'ange, Pont l'Eveque, and Roquefort, with nutmeg jelly.
Camerhogne spiced rum truffles.
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