We had another excellent dinner at Laurel and Sage. Besides the always excellent beet salad we shared a an awesome special appetizer of truffled gougeres stuffed with mushrooms in brown butter bourbon beurre blanc.
For entrees Mrs. P enjoyed a special of blackened swordfish in a BBQ beurre blanc sauce with sweet potato crabmeat hash. I enjoyed a special of braised fork tender pork butts, with polenta, watercress, and black oyster mushrooms. It all went great with a nice Gigondas wine.
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