A Meal Fit for King and Queen
For my birthday, my husband always takes me to a favorite restaurant, The Frenchtown Inn. Tonight's feast was as fine a meal as we remember. We were seated immediately, and our server, Sarah, appeared a moment later to take our drink order. After a few moments, she brought us an amuse bouche on a lovely, small white square plate. It was some tasty red pepper hummus on top of a round puff pastry bouche, decorated with minced onion, cucumber, and dollops of Cumberland Sauce -- a fine beginning to the feast that was to come. I ordered my favorite salad: warm goat cheese sitting next to a salad of mesclun lettuce with bacon pieces and roasted garlic, dressed with a balsamic vinaigrette. Also on this mighty plate: two crisp, warm apple beignets. They were sensational. My husband had the bib and radicchio lettuce salad with cucumbers and grape tomatoes tossed with a champagne and peppercorn vinaigrette. For our entrees, my husband loved his Chilean seabass with Porcini mushrooms, mashed potatoes, asparagus, and tasty yellow lentils. There was a lovely red pepper coulis decorating the plate. I ordered the roast pork tenderloin, which was so tender that no knife was necessary. Accompanying this were mashed potatoes, tender broccoli and fresh green beans, all decorated with parsnips ribbons. The Frenchtown Inn offers champagne by the glass, and I enjoyed one with this most delectable meal. Water glasses were filled promptly, and our rolls were quite delicious. They had sent me a letter offering me a free dessert for my birthday, so how could I refuse? I have had most of their desserts in the past, and this time, I tried a new one -- a warm crepe filled with bananas and topped with a caramel-rum sauce. And to guild the lily, a scoop of luscious vanilla ice cream. We were in Heaven. A magnificent meal with perfect, unobtrusive service. We can't wait to return.    [15 Aug 2007 22:08:02]

Food:    Service:    Ambiance:    Overall: 
Recommended Dishes: Warm goat cheese salad, Chilean sea bass, grilled filet of beef, ANY dessert

     ­Tootsa, Princeton editor