pig-out

Gay and I went to a super-fancy Boston restaurant, the Menton, to celebrate her birthday.  We treated ourselves to the tasting menu, thirteen small portions, most of which were delectable:

Canapes were nibbles of raw tuna, white caviar, carrot macaron, chevre, rosemary vol-au-vent, caramelized onion, pear borscht, and pumpkin Gougére.  Then slightly larger bits of lobster, prawn, fluke, and smoked bluefish.  Then the main course, Seared Foie Gras de Canard for Gay, and Kataifo-Wrapped Langoustine for me.  Small servings of squab and veal (with celery root, sweetbread, and escargot), followed by sticky carrot cake washed down with a hot toddy.  For second dessert, three mignardises:  Praline crunch, candy apple, and "Banana Whoopie Pie."

My version of it was accompanied by nine small glasses of various wines (totaling about two normal glasses' volume).

Then they come by with a front-end loader to take you to the emergency room.  (Seriously, you'd be a lot more full after a pizza party.  Your wallet would be, too.)

Joe

http://mentonboston.com/menus/chefs-tasting/