Gabardine, so it seems, is a firm, fabric twill weave,
and a fine place to dine, you should roll up a sleeve.
Should you fancy a spot for tasty neighborhood fare,
walk through the front doors, pull yourself up a chair.
In its very first year to take part in Restaurant Week,
you'll feel right at home with an interior,
so cozy and chic.
The week's kind offerings are diverse, and quite hearty,
you'll find that it's not just a bunch of Malarkey.
Photo Credit: gabardineeats.com
Add a glass of wine to your meal priced at 1845.48 pence,
or seize the built in champagne flute effervescence.
A fine plate of heirlooms and arugula
from the first course arrives,
the drizzle of dressing is a light, pleasant surprise.
from the first course arrives,
the drizzle of dressing is a light, pleasant surprise.
Then onwards to dance with a plate of bubbly, white cheddar cheese,
a traditional comfort, to place you at ease.
Enter the main course,
a flat steak chimchurri with panache,
a dish of a rich, roasted corn, side succotash.
Wrap it up with a tasty, Pastry Chef bake,
a dessert of berry and lemon poppyseed cake.
Gabardine’s Restaurant Week Prix Fixe Menu
Accompanied with a glass of champagne or ginger beer
Choice of 1st Course
Strawberry Fields – strawberries, goat, walnut
Heirloom Tomato – mozzarella, basil, balsamic Caesar
Strawberry Fields – strawberries, goat, walnut
Heirloom Tomato – mozzarella, basil, balsamic Caesar
Choice of 2nd Course
Malarkey Fries – caramelized onions, white cheddar & Gabby sauce
Little Mac & Cheese – bubbly cheddar cheese
Fried Brussel Sprouts – balsamic, feta, sugar walnuts
Calamari – grilled pineapple glaze, roasted jalapeno & cilantro lime crema
Malarkey Fries – caramelized onions, white cheddar & Gabby sauce
Little Mac & Cheese – bubbly cheddar cheese
Fried Brussel Sprouts – balsamic, feta, sugar walnuts
Calamari – grilled pineapple glaze, roasted jalapeno & cilantro lime crema
Choice of 3rd Course
Top of the Sir Loin – lobster cognac and croquette
Chefs Local Catch – drunken cherries, almonds & rosemary brown butter
Maine Lobster Risotto – corn with a summer pea vinaigrette
Citrus Chicken – rainbow chard, roasted potatoes
Top of the Sir Loin – lobster cognac and croquette
Chefs Local Catch – drunken cherries, almonds & rosemary brown butter
Maine Lobster Risotto – corn with a summer pea vinaigrette
Citrus Chicken – rainbow chard, roasted potatoes
Choice of Dessert
“Almond Joy”
Lemon Meringue Cake
“Almond Joy”
Lemon Meringue Cake
Three belly stuffing courses for just $30 bits,
You deserve this fine bit of dining, she so coyly admits.
x
4 comments:
That must have been some effort to make it all rhyme, kudos to you! And the food looks awesome, of course, especially that cake!
I'm a regular rhymin' Simon. At least, I try to be for my Restaurant Week series. Thanks heaps for the warm words Vicky! I much appreciate appreciation. The cake was dee-vine! Go get a slice, you shan't be disappointed x
I want to pitch a tent on top of that berry and lemon poppyseed cake and live there! (Yes, of course I'd have to eat my way to the bottom, and then I'd just order me another slice and pitch again.)
It does look like a lovely spot to make camp, Sparkle! I would happily join you atop for nice chatter and marshmallow roasting in the fluffy bits of whipped cream x
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