Salad was good. There was supposed to be frisee, and I swear I bought it, but somehow I could not find it when I got home. Ended up being a mix of pea shoots, sunflower shoots, parsely, tarragon, and celery leaves. Grapefruit vinagrette and supremes, shaved asparagus, toasted pine nuts.
Fish is, IMHO, plated beautifully. However, the garlic cake was a bit cool in the center. But unlike last time, it held its shape. Must find a way to keep it looking like a hockey puck and also heat through. Garlic chips this time were perfect. Sauce perhaps a bit under-seasoned but great consistency. Fish cooked fine. Salad dressed well.
Chicken was OK, not dry or chewy, but IMO a bit over. Tender but not dripping moist. Brined and honestly I tasted the herbs from the brine more than I wanted to. Pasta is home made whole wheat fetuccini. Delicious. Veg is just blanched asparagus and English peas. Chasseur sauce tasted great but does not look so pretty. The fond in the pan got a bit dark. I kept smelling and tasting for "burnt" and didn't detect any so I forged ahead. The plating of this dish sucked. Unlike the last one, I had nothing to copy.
Someone else brought the desserts. They were tasty.
The wines were effing spectacular.