Went to a restaurant last night called Aperitif. It's a combo bistro, lounge and bar. French flair in regards to cuisine but with added other European flavors. I was able to get a cooking demo with Head Chef Luis Varas Klein. He prepared Sole Meuniere, a filet of sole sauteed in a lemon caper sauce, served with boiled-then-sauteed potatoes shaped like fingerling and thinly julienne carrots and both yellow and green zucchini. I video taped it for youtube.
My friend Nancy joined me for the dinner part and helped me indulge in a tasting. The menu has a long list of small plates and was interested in sampling.
Nancy had a flight of wine, while I had a chocolate martini. Our server, Jonathan Gonzolez, was extremely knowledgeable about the menu and was able to give a great explanation for each of the items that we ordered. To make sure that I would remember it all, I video taped him as well.
Special of the day was the Lobster Napoleon, with celery in a tarragon aioli. The crust is a buttery and thick phyllo dough and using lobster from both the tail and claw.
Shrimp and Avocado Tower had grilled and chopped shrimp, with hearts of palm, and cucumber, topped with frisee and served with a mignonette sauce on the side.
Lobster Ceviche with tail and claw meat marinated in olive oil and orange, lime and lemon juice. It was served with a strawberry and champagne vinaigrette.
Haven't had Steak Tartare in quite a long time. They use a sirloin with 3 egg yolks, gerkins, capers, and worcestershire sauce.
Smoked Salmon Rolls using wild salmon that is smoked in house. Cream cheese inside, a little fish roe atop and it sits on sour cream.
Shrimp Beignets were a take on Louisiana beigets fluffy and airy with a little spice, served with mango and cucumber slaw and a soy and mango emulsion.
Duck rolls using duck breast and confit and "pulled" like when you're having pulled pork and wrapped in a phyllo dough and served with slightly spicy orange sauce, their version of a duck sauce.
Grilled Octopus with red onions, and chick peas. Octopus is marinated and grilled. There seemed to be other spices used and didn't quite tempt my palate. As for the octopus itself, it was perfectly cooked and not rubbery.
Then came the Camembert Fondue adding white wine, olive oil, truffle oil and shallots to the chesse. Sliced apples and a special "bread" made on the premises that contained almonds and figs.
Having had the Sole Meuniere, we wanted to sample another entree. We chose the Magret de Canard, a seared duck breast served with a sweet potato puree, sauteed spinach, and a pomegranate reduction.
Had to have a dessert! Flourless chocolate cake with no sugar but not bitter accompanied with a vanilla custard.
When asked if I wanted coffee, I said, "No thanks, I'm on a diet".
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