![\"egg](\"https:\/\/i0.wp.com\/mayliang.us\/wp-content\/uploads\/2012\/10\/IMG_1894.jpg\" "\\"IMG_1894\\"")
<\/a><\/p>\nThe next course was poached Maine lobster with citrus jelly.\u00a0 The citrus jelly was just acidic enough to counteract the richness of the lobster but not so sour as to detract from the shellfish.\u00a0 Yum!<\/p>\n
Next up was chicken fried frog legs.\u00a0 I actually would really like frog legs, if I could get over the fact that they were frog legs.\u00a0 The meat is rich and flavorful (tastes like (dark meat) chicken!), but we\u2019re still talking an amphibian.\u00a0 They were delicious if you could get yourself mentally past what you were eating.<\/p>\n One of the best dishes of the menu was next\u2014the Asian infused black cod.\u00a0 The cod had been marinated in miso, and it was perfectly<\/span> cooked\u2014by which I mean that it was cooked all the way through but so delicately that the fish flaked off with a fork.\u00a0 It was amazing!<\/p>\n Pappardelle pasta with mushrooms and Virginia ham was next.\u00a0 The mushrooms and the ham gave the dish a \u201cmeaty\u201d texture, even though there was not an overwhelming amount of meat.\u00a0 It was a perfect introduction to the beginning of fall.<\/p>\n The final main course was duck served with fig au jus.\u00a0 I love duck, so this dish ranked among my favorites that night.\u00a0 But even Jim, who is not nearly as fond of duck as I am, thought this dish stood out.\u00a0 The duck was slightly smoky and the fig sauce counterbalanced the heartiness of the duck nicely while not being cloyingly sweet.\u00a0 It was an outstanding dish.<\/p>\n The palate cleanser was plum sorbet served with a slice of plum on top.\u00a0 The sorbet made it seem like summer while the plum flavor is definitely a late summer\/early fall taste.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n