Midsummer House

 So we ate at Midsummer House. Even I give it a 9.5 out of 10 (Fran is again a 10 out of 10). Over three hours we ate the following plus an unlisted cheese course (a picture of which can be found below):

I had two critiques that kept me from giving it a 10. 1 - the “Bloody Mary” had pretty astringent red onions. I’m a bit surprised. Great chefs, and both the partners here are great chefs, are usually pretty attuned to that (just soaking the onions in a bit of water before serving would have toned it down). 2 - There were a lot of sweet’s on the menu from the snacks to the “pudding” and petit fours. Another savory round would have been nice.  Here are a few pictures (just the highlights):

First. Here’s the restaurant. As you walk through the gate they come out and greet you and show you to your table. You’re provided with a glass of Champaign and over about 30 minutes an assortment of snacks.

The main course was a pork fest - Small medallions, pork belly, cracklings, along with onion purée.

The “cheese” course was pretty unique. It was a shaved Swiss alp cheese on top of a lime sorbet with a sour dough twill.

Dessert was a chocolate coconut shell with a coconut ice cream, lime sorbet, and a basil foam.

Which was followed by petit fours and espresso.

Overall there were like eight separate platings. And this was the lunch menu. The dinner menu had four more courses. Not honestly sure I could have done much more.

Upon leaving they give you a little gift bag with the menu and wine list you chose, and a bit of their carrot cake for later (again with the sweets).

Overall this will probably go down as one of our most memorable meals (the other on this trip was 64 degrees) of not only this trip but of all time.