Mike's Bistro Tasting menu
ok, here is what we were served
1. Marinated Beet salad
in a citrus marinade with candied walnuts, endive and oranges
2. Corn Chowder
with smoked veal bacon
3. Duck Gnochi
4. crispy veal cutlet
with a balsamic reduction and a warm salald of arugula and tomatoes
5. steamed striped black bass
with japanese vegetables in a soy ginger broth
6. bbq braised boneless short ribs
with mashed culiflower potatoes and steamd kale
7. chocolate fondue for 2
strawberries, bananas, cake, marshmallows, pretzels, oranges and grapes
and plate with 2 scoops of ice cream (mangot sorbet, and blueberries and cream)
all in all the experience was very good. one thing that was annoying was the servers are not loud or clear when they bring out the food. so its hard to tell what you are eating. i.e. the mashed potatoes tasted very weird until we found out that it was potatoes and couliflower. and the steamed spinach tasted terrible (because it was steamed kale)
i would recommend it highly
The general set of courses for the tasting menu is (and I'm out of order here, I think, but all the courses are there):
One of those appetizers will often be the gnocchi. Other than that, it really varies- I haven't had it since they switched to 7 course only and prior reservation, but the shortribs, one or another of the veal dishes, the steak, etc are all common meat dishes.
Note that the portions are all small, but when you're actually eating 7 courses, more than small results in someone who is very, very, overly full.
I did this for my birthday a few years ago. The waiter asked me a few questions about my likes and dislikes, but didn't go into details, or I wouldn't have got a beetroot salad. Which is fine, because to my surprise I liked it, even though I don't generally like beetroot. Everything was good, and one of the wines was so good I asked the waiter what it was, and it was the Gabriele pinot grigio, which is how I discovered the Gabriele line of wines, which are currently my favourites. I'm going to do it again sometime, when I've got more disposable cash than I do right now...