Rosh Hashanah Dinner at Tocqueville

This is the third time we’ve done Rosh Hashanah dinner at Tocqueville.* So, you could say it’s become a tradition for Jen, Louis, Michael, and me. The ambiance is lovely, service is first rate, and the special Rosh Hashanah menu never fails to be delicious. Best of all, no work for me!

As usual, the meal started with foods traditional for this particular holiday: sliced apples with honey and a fabulous round challah.

Apples and Honey

Challah

Diners at Tocqueville always receive an amuse. I didn’t jot down the details for this one, but it was tasty.**

Amuse

With the assistance of the sommelier, Michael selected a Médoc and had two glasses during the main part of the meal.

Médoc

For the first course, Jen, Michael, and I chose the Chicken Bouillon Soup with Chicken Truffle Ravioli. The bouillon, poured tableside, had deep chicken-y flavor. As for the ravioli, they were the stars of the dish. Matzo balls are nice, and kreplach are fine. But those ravioli rocked!

Chicken Bouillon Soup

Chicken Bouillon Soup

Louis is gluten intolerant, so he eschewed the soup and instead had Sashimi and Tartare of Bluefin Tuna and Yellowtail with Mixed Greens and Fresh Wasabi. Beautifully plated, it was, he said, delectable.

Sashimi and Tartare of Bluefin Tuna and Yellowtail

When it came to the main course, it was two against two. Jen and Michael had Mauer’s Mountain Farm Breast of Guinea Hen and House Made Sausage accompanied by Crushed Fingerling Potatoes, Yellow Foot Chanterelle Mushrooms, and Asparagus.

Mauer's Mountain Farm Breast of Guinea Hen and House Made Sausage

Louis and I had Roasted Loch Etive Sea Trout with Sautéed Spinach, Carrot-Ginger Purée and Tarragon Champagne Emulsion, the emulsion poured tableside.

Roasted Loch Etive Sea Trout

Roasted Loch Etive Sea Trout

Michael and I have had guinea hen before at Tocqueville though not this particular preparation. It was superb, so no surprise that this version was too and that he and Jen were more than satisfied. As for the trout, Michael and I had had this same dish once before. The fish is actually salmon trout, so in color, texture, and flavor resembles salmon rather than trout. It was terrific the first time and, I felt, well worth repeating. The fish was cooked medium rare, the skin was crisp, and the tarragon champagne emulsion kicked things into OMG territory. Louis concurred that it was, indeed, a sensational dish.

There were two options for dessert: Warm Chocolate Soufflé with Vanilla Bean Ice Cream or Warm Apple Tart with Acacia Honey Ice Cream. Again, it was two against two though this time, it was the men vs. the women. Michael and Louis chose the soufflé while Jen and I had the tart. Tocqueville’s desserts are uniformly excellent, and these were no exception.

Warm Chocolate Soufflé

Warm Apple Tart

To accompany his soufflé, Michael had a glass of Banyuls, a perfect pairing for chocolate desserts.

Banyuls

All dinners at Tocqueville conclude with mignardises.

Mignardises

Once again, Tocqueville provided us with a delightful Rosh Hashanah dinner, a lovely way for the four of us to start the year 5776.

L’shana tova tikatevu! May you be written for a good year!

*Previous Rosh Hashanah meals were in 2012 and 2013.

**Louis’s amuse was served without the bottom crouton.

The entire photo set for this dinner can be seen on my Flickr here.

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