We treated our friends from Staten Island to a very belated birthday dinner at Technique. For appetizers we had steak and tuna tartare, beet salad, and escargot with homemade gnocchi and the most flavorful broth. For entrees we had an excellent special of pan seared sea bass with cream curry corn, and the most flavorful lamb merguez sausage with white bean, tomato, and eggplant mixed with pieces of lamb shank. We shared an apple tart for dessert. We also had some outstanding wines.
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