For our 25th Wedding Anniversary, the Inn at Little Washington was our destination.
The venue has a historic allure. The dining room is dark with cloth red lamps hanging over each table. The reservation was at 8:15 PM. The dining room was quite busy for a Monday evening dining.
For the occasion, I had brought in our anniversary year Chateau Margaux. After the compliments by the Sommelier on the wine, I requested the wine be decanted 15 minutes prior the appropriate course, in this case, since we selected the 10 course Gastronaut's Menu, it would be course 7.
The Gastronaut’s Menu
The plate settings were quiet classic and beautiful.
Amuse bouch were a plate carrying four ceramic spoons, one with the world smallest potato, one with a tiny crab cake, one with strip of pork in a heavenly sauce and one with a large fish row in sea foam. I tried the crab and the potato and Alinda tried the other two. All were fabulous, especially the pork.
Black Truffle Dusted Popcorn-
What a grand idea, the popcorn was served in a paper bucket bearing the name of the venue, then black truffle was grated on each box; the aroma was outstanding. I wish I could keep the truffle for the rest of the meal and grate a little bit over every course!
We ordered a glass of Blanc de Blancs Ruinart Champagne for the first 2-3 courses. The color was almost a light rose with very elegant bubbles,very well balanced on the palate with a long finish.
Chilled Local Peach Soup- The cold peach soup was refreshing and flavorful which strikes a good balance with the cigar caviar.
Our Caviar “Caterpillar” of Avocado and Peekytoe Crab- The presentation of this dish was very ingenious and clever. The crab meat was sweet and worked nicely with the ripe Avocado and the caviar. The champagne worked well with this dish as well.
Blanc de Blancs Runart Champagne, NV
Chilled Maine Lobster with Braised Celery Hearts and Citrus Vinaigrette- Yet another beautiful presentation, the micro greens, though "micro", packed a lot of flavors. The lobster was prepared just right and the combination of all flavors did not fight one another and were harmonious. Off course, the Champagne pulled it all together.
Blanc de Blancs Runart Champagne, NV
A Miniature Filet of Black Cod Sauté with Lemon Vodka Sauce and Lilliputian Shrimp Dumplings- Though small portion, the Cod was seared to perfection and again the micro greens with the heirloom vegetables packed with flavors. We ordered the white Burgundy per the recommendation of the Somellier with the next couple of courses. The wine was crisp with fruit nose and mineral palate that went well with this dish.
Ballot Millot, Meursault 1er Cru, Genevrières, Burgundy, France (2002)
Seared Sea Scallop with Leek Purée and Caramelized Endive- Beautiful presentation, but not one of my favorite courses.
Ballot Millot, Meursault 1er Cru, Genevrières, Burgundy, France (2002)
Potato Wrapped Tuna Wellington with Caponata Ravioli and Sauce Béarnaise Lopez de Heredia- Fabulos presentation of this course, the Tuna was prepared as if some one counted the seconds and made sure that the Tuna was not even one second overcooked! The ravioli was to die for; I just wanted to have 4 more!
We tried the 1986 Chateau Margaux with this course and it was phenomenal in terms of elegance of the wine and a perfect marriage with the sauce, the tuna and the crisp potato.
Chateau Margaux 1986- When this wine was poured, the color did not resemble a 25 year old wine, the color was clear intense red with no sign of brown ring around the wine. The nose had red fruits and china ink notes, on the palate, this wine was silky and divine with a long long long finish!
Braised Veal Cheek with Risotto Milanese and Gremolata- Talk about tender meat that packed intense flavors and oh boy did this course go well with the Margaux!
Chateau Margaux 1986
Buttermilk Panna Cotta with Rhubarb Sorbet- When we saw the sorbet, we were both disappointed because we are not sorbet lovers, but as soon as we tried the sorbet, we were both happily surprised as it was smooth in texture, creamy and silky and not overly sweet.
A Chocolate Ménage à Trois-
A Miniature Black Forest Mousse Bombe, Chocolate Crème Brûlée
and Bitter Sweet Chocolate Soufflé- Beautifully presented with a banner carrying words "Happy Anniversary", a very nice touch to the end of this experience.
Taylor TawnyPort 10-year old
An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, delicate wood notes and rich mellow fruit.
We then retired in the Patio for a cigar and espresso.
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