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Although the menu was short and sweet, each option was so unique and decadent in its own way that it was hard to choose, so naturally, I had to order five dishes (plus two desserts of course). The Saucisson, Sheep’s Milk Cheese, and Citrus Olives platter was brought out first, serving as a perfect accompaniment for the wine, and to get our taste buds prepared for the savory meal in store. Just as I was popping the last tangy olive in my mouth, I spotted the Spring Salad making its way to our table. I’m not normally one to order a salad at dinner (you could say I’m more of a french fry gal) but with each bite of the crunchy baby kale, sugar snap peas, fresh shaved parmesan, and crispy quinoa, I found myself unable to put down the fork to share. It was too good for that, I needed it all for 26 | JULY/AUGUST 2018
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myself. When the waiter saw the pace at which I was devouring the salad, he dropped off the first entree with a smile on his face, as if he was challenging me to a feat that I was excited to take on. The King Ora Salmon was perched upon a small mountain of potato purée, surrounded by bright green asparagus and topped with a whole lemon, making for a dish booming with unbelievable flavors. As each bite seemed to be getting better than the next, I found myself reaching the end of the dish. Just as I positioned my fork to get the perfect last bite, I saw my knight in shining armour bringing out the last dish, and dare I say my favorite of the night. French Gnocchi, smothered in thick sauce fonduta sprinkled with fine