JiRaffe is indeed a classy joint, but I'm all grown up now and know my way around silverware in multiples. We came here with our pals, the Oros. They know their way around sundry utensils, too.
Mojito.
Amuse bouche -- mushroom cappuccino.
Maine jumbo sea scallop, Fregola Sarda, sunchokes, chanterelles, Parmesan, lobster sauce.
Roulade of Hudson Valley foie gras and crispy potato-wrapped big ahi eye tuna, confit of baby leeks, port wine reduction.
Filet of beef, roasted salsify and white asparagus puree, red flame grapes, salad of julienned celery root with crème fraiche-whole grain mustard, Madeira-beef jus.
John Dory, truffle-braised French fingerling potatoes, artichokes, truffle Vouvray sauce.
Lisa's cookie plate.
Chocolate Halsey, caramel mousse.
Caramelized banana cream pie.
We had good food. We had fun. I wish I'd tried JiRaffe sooner.
I liked JiRaffe, too.
ReplyDeleteThis was our "fancy special occasion" place when I was in college. When we weren't at awful places like Eurochow
ReplyDeletehaven't been in forever, but looks like they're still solid. yum.
ReplyDeleteYums! I went to Jiraffe once, when my friend's little sister was sous chef there. It's a bit of a drive to Santa Monica! But the food was good - I had the boulliabaisse.
ReplyDeleteI think boyfriend would love the foie gras and tuna roll