Mouth-Watering Lamb Chops

I was lucky to be invited to one of my favorite restaurants, Dominique's Kitchen. Sandi's cousin Doris and her husband Jerry are in town visiting her and some friends. What better place to go than Dominique's Kitchen. Doris had been there before and she remembered having her favorite dessert, Baked Alaska.

We started with an order of Truffle Fries. We decided that the Cheese Fondue would make us so full that we may not have room for dessert. I brought a bottle of Champagne to toast the new arrivals. Jerry was impressed with the fries and wanted to order another one but we warned him that he might not be able to enjoy his dessert. They served us warm French bread with salted butter which we welcomed. Doris and Jerry ordered a salad prior to their entrées.

I was torn between the Pan Seared Sole Filet with spinach, lemon, capers and the Lamb Chops served with creamy polenta and thyme au jus.  Sandi suggested we share both entrées.  Doris ordered the Slow Braised Grass Fed Short Ribs with Pinot Noir with onions, garlic, and Yukon mashed potatoes. Jerry decided on the Lobster Ravioli with lobster and champagne reduction with organic broccoli florets and pecans. Everyone just LOVED their selection. I had forgotten how tasty and tender the lamb chops are and they went very well with the creamy polenta.

As expected, we were all stuffed but we had to order a Baked Alaska to share. We managed to empty that bowl! As usual, Liza, Dominique's wife came and said hello to us. What hostess would not make her guests welcome?

Dominique's Kitchen recently celebrated their sixth year anniversary and they are still going strong. That can only be due to Dominique's food and Liza's and her staff's hospitality. Special thanks to Jackson who took good care of us.