This is one restaurant experience that stimulates 4 out of the 5 senses. The moment we entered the restaurant a delightful young lady led us to a corner table. Immediately a very informative and proper maitre’d named Edward appeared and led us through the varied choices of appetizers soup and entrees. With the suggestions from Edward we started with a crunchy, subtly sweet lemon flavored colorful Quinoa Salad dotted with craisins and sliced yams. The Goose Liver Carpaccio Brulee was excellent (Elan doesn't like liver) and the Endive Salad was a great counterpoint to both appetizers and beautifully presented in an edible shell. For the adventurous gourmet, the Salmon & Sea Fish Ceviche was a delectable surprise. The Garlic Cream Soup was a luscious blend of a potato base with just a hint of garlic.
On to the entrées we went. The Golan Heights Veal Chop was magnificent. The Baby Lamb Chop was succulent and flavorful. The Filet of Beef Medallion was prepared exactly as ordered – soft & juicy. My spouse opted for the Oven Baked Norwegian Salmon dish which he proclaimed to be the freshest he ever tasted. It literally talked to him. (Editor's Note: Cliche Alert). The side dishes of vegetables, rice and potatoes were prepared as exquisite partners to the main dishes.
And then the desserts which were equally fantastic. I ordered three scoops sorbet which proved to taste like icy fresh fruits. The Crème Chocolate was delectable. Just what chocolate lovers yearn for. Edward, our waiter, insisted we try the Tart Tatin, which was scrumptious and topped with a dollop of sorbet. A comforting individual pot of jasmine tea (our choice out of an array of dazzling varieties) ended our meal.
The solicitous wait staff added to the charm of the evening, always at the ready but totally unobtrusive. It is no wonder Aubergine is considered a 5 star dining experience. What a wonderful way to end our trip to the Holy Land.
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