- Potage of Winter Root Vegetables with Toasted Hazelnuts & Heirloom Cranberry Compote
- Pan Roasted Hudson Valley Duck Breast with Maine Chantenay Carrot Puree, Baby Bok Choy & Honey Gastrique
And Robert had:
- Caramelized Onion Tartlet with Bartlett Pears, Endive, Great Hill Blue & Amontillado Sherry
- Quince-Laquered Berkshire Pork Shoulder with Maitake Mushrooms, Cippolini Onions & Roasted Chestnuts
Chardonnays for the first course and a Malbec for the mains.
We split Chocolate Terrine with Sea Salt & Thai Basil Ice Cream for dessert with decaf coffee and Rooibos tea.
Ot was most excellent with very good service as well. A test for me which they succeeded on was the tea service which was in a nice metal pot and it was hot - also they warmed the cups. I've been surprised that in some fine restaurants they serve tea with lukewarm water and a tray of tea bags.
This has been the site of the Peacock, Butterfish, Celador, and Craigie (now moved to Craigie on Main). We've been to them all. It is downstairs in the basement of an apartment building - thus the name Celador. There were about 15 tables, The original one is in JP near our dance space and it presumably has 10 tables; we haven't been there yet.
The reservation was in the name: Balthazaar - our Unicorn.