The long hours involved in the past couple of days did yield new opportunities to try some of the new menu offerings at my place of business, the
Elms Hotel and Spa. My MOD dinner last night was the first of these opportunities and there were a couple of dishes to sample.
My coworker joined me for dinner and we split the ham and potato croquettes for an appetizer and they were very good; filled with melted gruyere cheese and black forest ham (above).
For dinner, he tried the Angel Hair Provencal with sundried tomatoes, basil, toasted pine nuts, goat cheese and a Chardonnay-saffron sauce(above). He had chicken added and enjoyed it thoroughly. I had the Sea Bass and it was a beauty....as in a beautiful piece of perfectly cooked fish that was miso-glazed; presented in a savory dashi broth with shittake mushrooms and sesame asparagus. For an extra wow in flavor and presentation, atop the fish was a succulent and delicious piece of tempura lobster...just the right amount of crunchy change-up to give this already excellent entrée a superior twist. Alas, my photo did not do it justice, but hopefully the description will suffice.
We also could not hold off dessert completely and had to try the vanilla panna cotta with fresh raspberries, strawberry-balsamic reduction and pumpkin seed crumble (pictured top of the page).
The next day was a department meeting/luncheon back in the dining room that brought a return to the new lunch menu. I am a big fan of veggie burgers and was eager to try our version. It was no slouch by any means...a very flavorful combination of zesty black bean and sweet potato topped with red onion, yellow tomato, fresh cilantro and chili-lime vinaigrette. The new, perfectly crispy onion rings on the side just complete it.
Working my way through new menus are definitely a work highlight.
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