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2012-06-28 23 views
I had Pan seared scallops ($22) as appetizer. The fresh giant scallops are pan-seared till slightly char on the surface, served on a bedding of warm baby spinach, pine nut, and drizzled with the lovely aged hazelnut vinaigrette. One could taste the natural sweetness of the scallop as the sauce itself is not over-powdering. Cream of porcini soup ($12) is very well-seasoned, and the coarsely blended mushroom gives a good texture to the creamy soup. For main course, I ordered the Arragosta ravoili
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I had Pan seared scallops ($22) as appetizer. The fresh giant scallops are pan-seared till slightly char on the surface, served on a bedding of warm baby spinach, pine nut, and drizzled with the lovely aged hazelnut vinaigrette. One could taste the natural sweetness of the scallop as the sauce itself is not over-powdering.
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Cream of porcini soup ($12) is very well-seasoned, and the coarsely blended mushroom gives a good texture to the creamy soup.
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For main course, I ordered the Arragosta ravoili ($30). It's a homemade pasta with lobster and winter root vegetables stuffed in it. The pasta is not overly thick which is good, and the butter lemon thyme sauce is just fantastic. Slightly sour and appetizing.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-05-31