Berks County Bar Association The Berks Barrister Fall 2020 - 23

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This Chilled Beet "Fetuccine" makes
converting to a vegetarian appealing.

The Cesar Salad ice cream atop this
carpaccio of herb-encrusted baby lamb
tastes exactly like the classic salad.

The Amuse Bouche was a smooth morel mushroom mousse
studded with bits of asparagus and topped by a subtle lemon
zabaglione. Served in a specially designed vessel to properly
showcase it, the finishing touch was a filo 'cigar', which lent a
buttery crunch to the offering. It was a delicate and perfectly
pitched opening salvo.

We both selected an inventive chilled beet 'fettucine' for
our first course. The red beet was perfectly cut like a classic
fettuccini noodle and had the texture of an al dente pasta.
Topped with screwdriver 'caviar' and dressed with a lemon
vodka vinaigrette, it was light and refreshing. I could happily be
a vegetarian if I could have that dish every night.
My spouse's second course was a carpaccio of herb-crusted
baby lamb. The paper-thin slices of meat were topped with
small scoops of Caesar salad ice cream. A vibrant swish fresh
basil pesto colored the plate. I'd never tried a savory ice cream,
but I will not pass up the opportunity again. It indeed tasted
like the classic salad. I opted for a sweet pea panna cotta dotted
with baby radishes and snow peas that were swimming in a
chilled pea flower consommé. It was delightful in every sense
of the word but I envied every bite of that inventive lamb dish
even more.

I had the better dish for our third course. While my husband
enjoyed a pan-seared Antarctic sea bass with a 'risotto' of
sorghum, without the rock shrimp component, I was delighted
by a crispy eggplant Milanese served over 'noodles' made
from onion slices, and a topped perfectly cooked quail egg. It
included ginger stewed tomatoes and capers, and was described
by our server as a miniature serving of what was once a fullsized and very popular entrée at the Inn.
My fourth course was a pan-seared 'Pekin Duck' that will
forever define for me all that a duck dish should be. Perfectly
cooked and succulent, it was served with a small piece of foie
gras over caramelized endive. The offering was finished with a
sublime sour cherry sauce. Although I would have been just as
happy without the foie gras, it felt novel to be in a restaurant
that was not afraid to serve it as many establishments have
removed it from their menus to avoid controversy.

continued on next page

The Apparently a Pear cheesecake dessert is a work
of art almost too pretty to eat.

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Berks County Bar Association The Berks Barrister Fall 2020

Table of Contents for the Digital Edition of Berks County Bar Association The Berks Barrister Fall 2020