... we were eating good at the Blue Moon (very yum!) and got home too late...
All right. We weren't really planning on dining out, just going out for a drink while der Brucer recounted the day's grandladsitting. We ended up at the Blue Moon, perhaps the top restaurant in Rehoboth Beach, only planning on cocktails. But along the way der Brucer picked up a menu, and he began to smile as his eyes got wider and happier.
We stayed for dinner.
He started with a soup. Yeah, right, a soup. What's so great about soup, right? This was a truffled butternut squash bisque, with herbed goat cheese. I had a taste, and it was magnificent. The bisque was full of butternut squash flavor, with just the right spicing to lift it. The only thing wrong was the presentation, because it needed a little something on top to make it something different than a sea of deep orange, something like a few droplets of chive oil.
It was the only dish that was flawed in any way all evening.
My appetizer was a confit of buffalo osso bucco, served in a puff pastry shell, with fried leeks as a garnish. We've had confits before that were heavy on the salt, but this was wonderfully meaty and not salty at all. The textures of the puff pastry and fried leeks complimented the confit quite well. And the buffalo flavor was very nice, stronger than beef but less fatty.
For my entree, I had a breast of duck in an apricot sauce, with wasabi mashed potatoes and sugar snap peas. Absoulutely delicious, and I'm not normally an apricot fan, but this worked very well. Der Brucer had a rack of lamb in a panko crust, with hericots verts and roasted garlic mashed taters. He happily knawed on the bones.
And it was very pricy, but well worth the cost. We were very happy with our meals.
What amazes me is how many fine restaurants are here in Rehoboth Beach. We've had better dining experiences here than we regularly would have in Long Beach, or in the greater Los Angeles area. And we've travelled a bit, sampling some of the best of cities around the United States. Something tells me I'd better find work fast, because our appetites are far exceeding our budget! That, and my own cooking is up to an interesting challenge, to be up to the area standard.
And I've got a lot of venison in the freezer downstairs, along with duck and other good vittles! This is going to be a lot of fun!
