Seven Years

Because Craig and I are anything but unique, we were married Valentines Day weekend seven years ago. Hard to believe it's been 7 years! Every aniversary we celebrate with dinner somewhere way too fancy and way too expensive for our plain-jane selves. This anniversary was no exception.

We ate at Verses which is an old church that has been converted to a restaurant but the owners kept a lot of the original details like the wood floors, the chandeliers and stained-glass. Some of the old pews are even harvest tables in the middle of the main dining room.

We ate on the balcony and had a stunning view of the dining room below. The service was beyond anything we've experienced and it was so nice to be completely pampered. We chuckled the most at the special little comb our server used to brush the crumbs off the table after our main course and before dessert was brought to us. I wonder what a comb like that goes for?

Craig had:

Course One: Soup Minestrone served with pesto creme fraiche and parmesan tuille.

Course Two: Seafood Crispy filo cup filled with chardonnay poached shrimp, scallops and Alaskan king crab gently simmered in a lemon cream sauce.

Course Three: Veal Grilled Delft Blue milk fed veal striploin steak served with east coast lobster rissotto, buttered rapini, blistered vine ripe cherry tomatoes and tarragon compound butter.

Course Four: Chocolate Pistachio Semi Freddo Semi frozen, layered Grand Marnier soaked Genoisse, chocolate pistachio ganache and vanilla ice cream glazed dark chocolate. Served with berry coulis.

I enjoyed:

Course One: Blackened Brie Salad Baby greens topped with apples, celery and candied black walnuts in a creamy cider dressing.

Course Two: Smoked Duck Crepe Strips of smoked duck breast and shredded duck confit glazed with Hoisin sauce rolled into a crepe cornet with julienne vegetables. Served with an ume plum vinegar dressed nappa, snap pea, and pea tendril slaw.

Course Three: Fish Icy Waters' Arctic char fillet pan seared and served with multigrainpancakes, oven roasted salsify, chive butter sauce with reducedbirch syrup and an argula, tatsoi and citrus supreme salad.

Course Four: Passion Fruit Lemon Tart Velvety white chocolate and passion fruit mousse layered over tart lemon curd in a crispy stoneground cornmeal sweet pastry.