We had a remarkably great dinner at Jag’s last night with Franco and Jeannette. Jag’s striving for perfection, in food prep and presentation, has paid off. Everyone’s dinners were excellent.
I had Morel Scallops, “Dry Morel Encrusted Diver Scallops over Madeira Shallot Reduction.
Accompanied with Wild Mushroom Risotto & Steamed Asparagus”, as described in their menu.
There were 4 large scallops, more than enough, perfectly cooked, in a sauce that was just a tad sweet, and jam-packed with flavor. The risotto was wonderfully creamy with bits of mushrooms scattered throughout. The plate, decorated with an orchid, was beautiful, as well.
Mac and Franco had beef steaks, tender and flavorful, with mashed potatoes, rich and buttery, seasoned with just the right amount of garlic. Mac had the “Julius Caesar” salad with his meal.
Jeannette had sea bass, which is what I enjoyed the last time I was at Jag’s. It is flavored with Thai chili beurre blanc, and served with asparagus and mashed potatoes, although she asked for the risotto instead.