Michael Mina’s signature dish arrives with an unforgettable tableside presentation. A cart is wheeled next to the table with a pastry-topped copper pot. The server carves into the flaky crust, releasing the aroma of the enclosed Maine-lobster filling, brandied cream sauce and fragrant truffles. The pastry top becomes the base on the plate, and hunks from the whole lobster and vegetables are placed atop it, along with the sauce. The dish is hearty, decadent and well worth the price.
Follow Grace Bascos via RSS.