Thought I'd finish the blog on Orange County. I had dinner at the Canterbury Brook Inn. Hans Baurmann is the chef/owner with a Swiss style about the menu. Started off with the Melange Nicoise: fresh mozzerella, roasted peppers, shrimp, artichokes, smoked salmon and shellfish. Appetizer? It was a whole entree's worth of delicious edibles. Crisp Roasted Long Island Duckling a L’Orange. Half a duck, and not a little one, either. Had to have the Creme Brulee for dessert, just for the laugh of it that relates to a story. Odd that the whole thing was warm. I'm used to the basic part of it being cold and the top sugar, crunchy...so I didn't really love this one.
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