Annisa – NYC – 2

August 20, 2007

On August 17, 2007 Linda and I went back to Annisa with Chuck and Becky. Our meal there a few weeks before had been excellent. We had the tasting menu then; this time we ordered from the à la carte choices.

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if.jpgOn sitting down we ordered a bottle of the 2006 Penner Ash (Rogue River Valley) Viognier, which we had enjoyed the last time. We eventually ordered a second bottle. Then we had Annisa’s last bottle of 2003 “Don Miguel Vineyard” Marimar Torres Estates (Russian River) Pinot Noir, which we had also liked before. 

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The amuse-gueule was little pastry cups filled with salt cod brandade. 

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Becky started with the tuna with three mints. She said that it was fantastic and could easily be a main course if only larger. All three tuna preparations were delicious. One could easily taste the mint, which was not at all overpowering, more like a nice surprise.

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Chuck and Linda started with the Seared Foie Gras with Soup Dumpling and Jicama. They were given three dumplings; only one comes with the tasting menu. They thought this imaginative dish was terrific. 

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My first course was the Salad of Lobster and Sweet Corn with Caviar and Sea Urchin.  The ingredients were fresh and well prepared.

  

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Becky’s main course was the Miso Marinated Sable with Crispy Silken Tofu in a Bonito Broth. She enjoyed it a lot, particularly the bonito broth.

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Chuck went on to Grilled Australian Lamb Tenderloin with Szechuan Peppercorn, White Soybeans and Garlic Chives. He said that it was a very nice dish. The peppercorn added a welcome touch of heat and the beans accompanied the lamb very well.

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Linda continued with veal tenderloin with a crisp deep fried sweetbread, pistachio purée and a leek gratin. She was pleased with the dish.

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My main course was Pan Roasted Farm Chicken with Sherry, White Truffle and Pig Feet. It was good, but the sauce was a bit gooey. Perhaps I should expect that with pig feet.

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For dessert Becky had the Meyer lemon bread pudding with poppy seeds.  It was buttery and light.

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Chuck had the Chocolate biscuit with banana mousse. The biscuit was warm, the mousse cool, an excellent combination of temperature and flavors.

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Linda had the tarte of thinly sliced apples surrounded by a rich caramel sauce with a scoop of ice cream. Chuck tasted Linda’s dessert and said he would order it the next time.

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I had the cheesecake with citrus. It was lovely.   

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The mignardises were peppermint truffles, candied ginger and coconut popsicles.

We had a very good time. I think that the tasting menu might be more fun, but its small portions are frustrating for some of the courses. By ordering à la carte we each had enough of our choices fully to appreciate Annisa’s excellent menu.  

http://www.annisarestaurant.com

Click here to see the previous Annisa blog post.

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One Response to “Annisa – NYC – 2”

  1. Becky Says:

    It was a wonderful meal with lovely company- thank you again for a fantastic evening! Chuck and Becky


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