Food, food and more food - Part 2

Thursday night we continued our "best of" restaurant week at Verjus.  They have a 6-course fixed menu with the option of wine pairings (we took it).  They modified the menu for Tom to eliminate all sea creatures so there were additional menu items.

Maxine's 1st course -- scallop ceviche with Jerusalem artichokes, buttermilk, chili oil and horseradish.  Delicious!

Tom's 1st course -- celery root dumplings with tahini sauce.  I think this was even better than the ceviche!

2nd course -- cauliflower and orecchiette with a spicy harissa and burnt lemon sauce served with labneh to cool things down.  I would make this at home, if I could.

Tom's 3rd course -- pasta with sautéed mushrooms.

Maxine's 3rd course -- squid and squid ink gnocchi with salsify, garlic butter and piment d'espelette.

Course 4 -- Duck breast with smoked celery root, orange and caraway seeds served with red cabbage sauerkraut.

Course 5 -- pigeon served with winter cabbage and apple gastrique.  It isn't until right now that I realized that the chef served cabbage with both main courses.  They were completely different flavors and textures.

And additional optional cheese course that Tom ordered -- 12 month aged cantal, salad with walnut vinaigrette.

Course 6 -- Dark chocolate and espresso cake with wine poached pears.  Tasted much better than it looked!

Another great meal with many interesting flavor combinations.