As I sat down and began writing this post, I realized there was so much to say about this meal, this restaurant, that it deserved to be broken into three parts (first, second, and third courses).
Well, that, and it was turning into such a novel that no one on this earth would have the attention span required to make it all the way through.
- Lobster Tails with vanilla champagne sauce. A must-have. Lobster and vanilla beans pair beautifully.
- Filet le Fou. You'll see this below. It's their number one dish. Which means, to me, it's the number one dish in all of KC. It's a melt-in-your-mouth filet of beef tenderloin that is accompanied by lobster boursin. Heaven and pure bliss come together on a plate.
- Crown Rack of Lamb. The lamb is served with a Moroccan couscous. It's a close second behind the filet, and could easily feed two. It would be a great entrée to share, enabling you to enjoy an appetizer and dessert as well without blowing out your stomach and your wallet.
- Steak au Poivre. Something I've never tried, I've seen this plate come out many times to tables nearby. It's a traditional French steak frites dish served with some greens alongside. It is definitely a generous portion.
There's a few other dishes that are menu regulars (I think), but I haven't had them and I think their preparation differs. Scallops is one of these, which is what I ordered this particular time.
We got to try a ton of new things during this last trip because it was a big family dinner. And when it's just The Stallion and I, well, it's insanely difficult to stray from our favorites.
Ah, bien sûr, this dish is amazing. We get it EVERY. TIME.
The sushi-grade tuna is roughly chopped and then shaped into a tall cylinder, placed onto a bed of julienned seaweeed and topped with fish eggs. Accompanying this on the plate are house-made waffle potato chips, sliced cucumber, white and black sesame seeds, and soy and wasabi sauces.
C'est très, très magnifique.
Cucumber Dill Gazpacho that I posted a few weeks ago. Instead of greek yogurt, they used milk/cream. They also added a touch of vinegar and garnished with some crème fraîche. With delicate flavors, this dish is light and refreshing.
Et bien sûr, jouir la délicieuse cuisine.