Border Springs Lamb Dinner March 1

Lamb Shoulder Tartar with Housemade Yogurt, Bulgur Cracker, Rosemary and Red Pepper

Confit Lamb Belly “Dolma” with Lentils, Vadouvan Aioli and Upland cress

Roasted Lamb Loin with Smoked Potatoes, Cauliflower and Kidney Sauce

Braised Lamb Leg with Olives, Roasted Lemon and Cous Cous

Pineapple Carpaccio with Rosemary Sorbet and Cayenne

Great to feature Craig's Lamb for this upcoming dinner come out and join us.

AOC

After Lunch at Herman Brian, Judy and I went our separate ways. Thinking I had plenty of time to get myself unpacked, Showered and maybe catch a quick nap I dilly dallied around until I found myself folding my clothes with only a couple minutes to get to my first dinner at AOC. A very quick walk through the snowy Copenhagen streets I found the restaurant with Judy and Brian waiting patiently.


The meal began with the waitress astonished that we would be eating another dinner after AOC and stated that she didn't think we would be able to eat the whole ten course tasting. So we settled for the 7 course menu as I look over the pictures I realize we had a few more then 7.




Celeriac with apple and pork cracklings

Crispy Potato and Truffle

Oyster Leaf with Red wine Vinegar. These were really neat.

Shrimp with Mayonnaise

Fried Brioche

Beet Root and razor Clams

Veal with Egg Yolk and Bleek Roe

Autumn Sweetbreads with Jerusalem Artichokes and Apple

Ambiance

Pigeon with Kale, Sunflower seeds and thyme

Mushroom with textures

Chocolate Leather with salted Caramel, Freeze dried Marshmallow, Licorice twigs




All and All a very good meal after reading this report on working in the AOC kitchen I really appreciate what went into these dishes. The squab dish really stood out for me with the mix of blanched or sauteed kale with the fried crunchy kale. The barely cooked shrimp with there dip and crunchy potato. The Mushroom dish and of course the deliciously warm fried brioche.