Opera Southwest Gioachino Rossini’s masterpiece “Othello” Sunning production our LLPC, RRPC, Dr. Jane, I need something more than the usual post-show pizza and beer civilization. A lot of good choices, win seasons. Good move.
In fact, the Four Seasons is a civilized place. This is what kind of place, we should keep these special occasions. The Four Seasons Rotisserie & Grill establish a simple, American-style cooking emphasize the best, freshest ingredients, with great wines and first-class service. With the casual elegance of the restaurant, the excitement of the bustling open kitchen and show combination, Four Seasons has truly memorable dining experience.
The center of life in the kitchen of their restaurant. With the open kitchen of the Four Seasons, diners invited to the world of the high energy of the restaurant kitchen in action. The center is a wood-burning grill and barbecue. Bar of cooking drama created by the atmosphere of the whole restaurant exudes a contagious energy and provides a dramatic view. The restaurant itself is bathed in warm terracotta warriors and ocher tones with natural wood finishes and hand-wrought lamps.
“Four Seasons” menu focusing on fresh ingredients to prepare simple dishes, especially. Given the warm, smoky flavor of wood-burning grill specialties barbecue chicken, 14 ounces boneless loin eye and scallops classic. Menu seasonal variation, but these remain unchanged. Sonoma wine country has close relations with wine Four Seasons “an integral part of the menu. Choice of wines, with the bold flavors of the menu, provides a wide range of options and select a simple white, too large in China food supply and tables set with white linen and large cutlery.
Four Seasons Rotisserie & Grill behind the success of the concept in a relaxed environment, delicious food of a consistently high standard. The business philosophy: the best ingredients, and let them speak for themselves. Firmly rooted in classic American cuisine as the food of the season, more of the taste and the changing restaurant trends.
If you’ve read my stuff, you might have noticed, I am a bit of crab meat snob, if not the blue crab, which is not worth eating. These help king crab lump ore and stone crab mixture. Trepidation, I bite one instantly disappeared a century and three quarters of prejudice. These beautiful is incredibly delicious and perfectly cooked. Who woulda thunk something so good can be found here in the desert.
This is one of the most delicious way to eat broccoli. Even if you do not like broccoli, you’ll love this. Cream and good fresh grass, this potion is something superior. A surprise.
My first time in 2009, my first visit to the leg of lamb. I regret waiting so long to return to the tender beauty. I picked the shank bone, its vertical meat slowly slid down to my plate of bone. The meat is fork tender and moist – perfect. Please be sure to suck all the seasoning – it is rich and complex. This version of the leg of lamb is the best I have anywhere.
Grilled the Alabama polenta, grilled zucchini corn salad the Citrus Beurre, Acacia, and green.
LLPC this beautiful salmon entree, and announced that it was the best she had.
Bacon onion smashed potatoes, fried zucchini, garlic, port glaze.
Bob is a meat guy, this really hit the bone of his satisfaction. Cooked in full accordance with his request. Very juicy. Port to reduce as good as it gets. He jealously guarding their own dish, so I can not steal things.
We do not have any space for dessert. Marrow, a pumpkin bread pudding, ice cream menu. Next time, I will avoid wet sauces and save some space. Linda offered to drive horses back Corrales try in the lunch bread pudding for some time (you listening LP?)
What a lovely day. Big opera, a great meal, great company, great weather.