Although we didn't order from the Signature Trios or the themed menus, I'd say that we did pretty well with our choices. In my case, I ordered the Dungeness Crab Tortelli as an appetizer, followed by the Maine Lobster Pot Pie, and topped it off with the Old Fashioned Root Beer Float for dessert. As an extra bonus, the four of us split a half-order of Roasted Hudson Valley Foie Gras.
Let me just say that everything I had was absolutely, positively delicious. The tortelli was al dente, with a light cream sauce that wasn't overpowering. I was pleased that I didn't find any little crab shells, which can sometimes happen even at a nice restaurant. But I have to talk in great detail about the foie gras, which was outstanding. I'm used to having foie gras in very small, cracker-sized portions, but at this restaurant they bring out this shiny copper dome on a wooden cart. All eyes in the room fell upon the cart and our table, as the server lifted the dome to reveal a monstrous 10-inch slab of foie gras. We gasped. And to think that this was the half serving! The foie gras was perfectly roasted and tasted so buttery sweet, served with caramelized apple rounds and toast points.
The Maine Lobster Pot Pie is Michael Mina's specialty, and if you have the money, it's a dish not to be missed. All four of us ordered it and to be honest, I almost didn't. I'm not a big fan of pot pies in general. I definitely don't like chicken pot pie, because most of what I've had are so boring — little bits of chicken and some vegetables in a dish covered with a crust. Whoopie. I expected the lobster pot pie to be the same. I'm glad I changed my mind, because at Michael Mina, they put an entire two-and-a-half-pound lobster - shells and all - inside the pot!
Furthermore, they don't just dump the whole thing in front of you. There's a full presentation involved. Like the foie gras, the lobster pot pies are brought out on a cart. The waiter carefully cuts out the crust and places it on your plate. He then removes the lobster parts one by one and reassembles it on top of the crust. Finally he arranges the vegetables around the lobster and pours some of the divine, black truffle enhanced sauce over everything. It's a beautiful sight, and I wish I had taken a picture of it. It was superb. I couldn't eat everything on my plate, but I sure as hell finished the sweet, succulent lobster.
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1 - Michael
I was also there March 27. See my blogpost.