July 10th, 2014
We were celebrating our 21st anniversary at Minibar in Washington DC.
It was an absolute fantastic evening with a lot of great tasting experiences and delicious food.
To give you a small impression of our evening, here is our menu in photos and text – Enjoy
Prefaring the Hot and Cold Pisco Sour
Hot and Cold Pisco Sour
Hot and Cold Pisco Sour
Waiting for the next starter, some are getting different due to allergy
2008 Schramsberg Cremant Demi-Sec, North Coast, California
Parmesan Canelé, Pineapple Shortbread and Pizza Margarita
Parmesan Canelé
Almond Tart with Blue Cheese and a glass of 2012 Rubentis Ameztoi Hondarribi Zuri, Handarribi Beltza Getaria Txokolina, Spain
Almond Tart with Blue Cheese
Rubber Ducky (meringues with foie gras ice-cream)
Aha
Late-Night Chicken Shawarma
Thai Basil “Iced Tea” (Aperol, ginger, lime and Thai basil)
Vietnamese Pig Ear and a glass of 2009 Raventos i Blanc Brut de la Finca, Penedés, Spain
Vietnamese Pig Ear
Geoduck with Smoke Custard and a glass of NV Canella Coneglian Valdobbiadene Prosecco, Superiore Dan Doná de Piave, Italy
Pesto Fusilli
Pesto Fusilli and a glass of Okunomatsu Junmai Daiginjo Sparkling Sake, Mt. Adatara, Japan
Andalucian Tofu
and a glass of NV Gonet-Medeville her Cru Blanc de Noirs, Bisseuil, France
Shabu Shabu (Japanese soup)
Ibérico Tendon
Ibérico Tendon
and a glass of 2007 Agusti Torello i Mata “Kripta”, Spain
Ibérico Tendon
2007 Agusti Torello Mata Kripta
Espardenyes with Bone Marrow (søsnegl) with a glass of NV Diebolt-Vallois her Cru Blanc de Blancs, Cramant, France
Beech Mushroom Papillot with Truffle and a glass of Jacquesson Cuvée no. 736 Dizy
Delicious 🙂
The first setting are 2 dishes ahead.
Next to us husband and wife from Qatar also celebrating their anniversary and a local couple celebrating her birthday to come.
Main course: Lamb Shoulder with Whey and Dill
and a glass of NV Veuve Clicquot Demi Sec Reims, France
Bonne Bouche Cheese Puff
Spring Thaw
and the last one
After Eight with a glass of Kir Royal (Cava, créme de cassis)
Doesn’t it look great ?
Then we were moved into Barmini to have our coffee
Coffee, José’s Gin and Tonic, sesame Pocky Sticks, Yuzu-Mallow, Raspberry Wasabi Bon Bon, Chocolate Minibar and Saffron Pate de Fruit
Doughnuts (Ice-creame)
Citrus Bear
Celebration cake from cotton candy
Thank you to the whole Minibar Team for a fantastic evening from both of us
Helle & Michael
LOL – funny
PS
