Tomorrow is my father's 75th birthday, and because my parents came to visit this weekend, my husband and I took them to
Edge Steakhouse in Park City, Utah.
 |
We each started with an amuse-boucher:
a scallop with mint sauce. |
 |
| We were also given popovers, served warm and with butter. |
 |
my appetizer: two ounces of Wagyu cap of ribeye, truffled
brioche toast, poached quail egg, and hollandaise sauce |
 |
one of the sides: black and white truffle mac & cheese
(black truffles, Utah Irish cheddar, Parmesan cheese, Gruyere
cheese sauce, ditalini pasta served over demi-glace) |
 |
one of the sides: mushroom gratin (seared seasonal mushrooms,
Boursin cheese) |
 |
one of the sides: truffle parmesan pommes frites
(julienne cut Idaho potatoes, Parmesan cheese, truffle oil,
dill weed, sun-dried tomato, pepper aioli) |
 |
| I ordered double cut bacon as an accompaniment. |
 |
| We each of us ordered the 8-ounce ribeye cap of Wagyu beef. |
No comments:
Post a Comment