As mentioned previously, we went to Graffiti today, after having gone to sbtorpey and oddthink's place for brunch. (I made french toast in S~ and J~'s kitchen, S~ made a salad and a frittata, surpheon and anemone brought syrups and beverages, and another friend, who I think may not be on LJ, brought a bunch of fruit to toss over things. jilflirt and her husband, who I think is on LJ but whose handle I can't remember, showed up too late for brunch, but we got to hang out and chat for a while.)
complimentary mini-glasses of prosecco
Lychee Martini, very similar to the version at Mehtaphor, but with a sorbet rather than the granita. The sorbet had a lot of fruit pulp in it, rather than being clarified.
King's Ridge Riesling, 2007
|Slices of watermelon, topped with scoops of mint sorbet, served with cubes of feta, sprouts (daikon sprouts, I think?), and a drizzle of aged balsamic vinegar. I loved this salad. The mint sorbet was intensely flavorful; it would've been good as part of a dessert, but also went really well with the salty and sour flavors in the salad.||(we didn't think to start taking photos until after this one; it was really pretty, with three squares of watermelon, with a canelle of intensely-green sorbet on each, feta cubes artfully arranged around them, sprouts scattered over, and a zig-zag drizzle of vinegar underneath everything)|
|Paneer, warmed in a sauce of amchur (green mango), tomato, hot pepper, and possibly a few other herbs and spices I wasn't able to identify. Served with herbed chapati-style flatbread (similar to what we had at Mehtaphor with the tartare, but without the caramelized onion baked in).|
|Scallops pickled in ginger, topped with crunchy mung beans, served with candied chili sauce and more flatbread. Christa was very pleased with this.|
Chinese flat steamed rice-flour buns, stuffed with stewed eggplant spiced with cumin and chili powder, topped with fennel-thyme relish, with little cubes of pickled turmeric on the side for extra spice if desired.
Same buns, stuffed with pork braised in a tomato sauce, with Chinese five-spice. Topped with crispy rice flakes, and a side of apricot chutney. The chutney was kind of amazing.
Hazelnut-chocolate cupcake, topped with a frosting that was really more like mousse, and some of those same chocolate crunchies that showed up on the Mehtaphor Sundae, served with a scoop of the chocolate-chicory ice-cream. Not quite as nice as the hazelnut souffle, but very tasty.
Coconut macaroon balls, topped with dabs of house-made dulce de leche. These were really tasty, although I would've liked a touch more of the sauce. (The other couple seated at our table overheard me commenting on this, and as we were leaving, they ordered it with extra sauce. *g*)