BEST. MUSSELS. EVER.
White wine, Dijon, shallot, LOTS of garlic, tomato and basil – all topped with three hefty slices of garlic bread – all served around fresh, FRESH! Prince Edward Island mussels (so fresh, you’ll want to slap ’em!).
I was a happy camper.
We began dinner with this tasty (AND ATTRACTIVE) plate of carpaccio (yes, I know it’s raw beef, I don’t care, it is sooooo good!) sprinkled with capers, asparagus, truffle oil and shaved cheese. Heaven on a plate.
All in all – ALL enjoyed their dinner selections – washed down, in the case of Mark and I, with a nice glass o’ Malbec.
We will be back.