We went out to dinner tonight at Restaurant Martín in Santa Fe tonight to celebrate Lisa's birthday a couple of days early. Restaurant Martín is one of the hot restaurants in Santa Fe these days. Here are a few low-Rez pix:
Texas Goat Cheese Salad
Carpaccio of Roasted Beets, Calamata Olives, Asparagus, Frisée, Black Truffle Savayon
Texas Goat Cheese Salad
Carpaccio of Roasted Beets, Calamata Olives, Asparagus, Frisée, Black Truffle Savayon
Berkshire Pork Belly
Porcini-Garlic Flan, Pea Tendrils, Sweet Corn Kernels, Grape Onions, Xerez Sherry Vinegar
Porcini-Garlic Flan, Pea Tendrils, Sweet Corn Kernels, Grape Onions, Xerez Sherry Vinegar
Crispy Skin Sea Bass
English Peas, King Trumpet Mushrooms, Daikon Radish, Crab-Miso Broth, Baby Dill Aioli
English Peas, King Trumpet Mushrooms, Daikon Radish, Crab-Miso Broth, Baby Dill Aioli
Maine Diver Sea Scallops
Yukon Potato-Shallot Purée, Heirloom Grape Tomatoes, Wild Mushrooms, Chorizo, Tarragon
Yukon Potato-Shallot Purée, Heirloom Grape Tomatoes, Wild Mushrooms, Chorizo, Tarragon
The sea bass was the best thing we had, but it was all good. We also had a sampler of three different kinds of creme brûlée, but the light was so poor by that time that we couldn't get an acceptable shot.
For wine, we had:
With our meal: Caymus Conundrum, Napa
Flavors of apricot, honeysuckle, melon and tangerine with round, lush texture and balanced acidity.
With dessert: Inniskillin Sparkling Vidal Icewine, Niagra
For wine, we had:
With our meal: Caymus Conundrum, Napa
Flavors of apricot, honeysuckle, melon and tangerine with round, lush texture and balanced acidity.
With dessert: Inniskillin Sparkling Vidal Icewine, Niagra
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