sherwin.goo's photostream  

Belle and I were getting really full at this point, so we split this dessert - a cross between apple...

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Uploaded on Jan 25, 2012

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A perfectly cooked duck breast came to us for our final savory dish - finished with slices...

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Uploaded on Jan 25, 2012

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Our final liver based dish of the night! This is the first time I've had a lobe of ankimo - not a...

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Uploaded on Jan 25, 2012

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My other favorite dish of the night - silky foie gras in a tamarind duck broth with turnips and...

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Uploaded on Jan 25, 2012

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Another great dish - raw scallop with deep fried leeks, and dollops of potato puree with slices of black truffles.

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Uploaded on Jan 25, 2012

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One of my favorite dishes of the night - silky smooth uni custard with a brulee layer of emulsified...

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Uploaded on Jan 25, 2012

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Next up was this very nice crab dish - we enjoyed the shrimp consomme gelee that served as the base!

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Uploaded on Jan 25, 2012

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On the advice of our server Sika, Belle and I decided to try the crispy chicken skin flavored with...

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Uploaded on Jan 25, 2012

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I had never been here before - luckily, we found street parking outside and just strolled in to the restaurant..

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Uploaded on Jan 25, 2012

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Maybe I missed it, but there was no Ludo rooster logo poster hanging in the Lemon Moon restaurant -...

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Uploaded on Jan 25, 2012

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The interior of Lemon Moon is a lot different from Gram & Papa's - definitely bigger and more...

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Uploaded on Jan 25, 2012

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Chef Menes described the process of making this cake - a regular banana cake was baked days before...

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Uploaded on Jan 6, 2012

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The final steak dish - it came with grilled hearts of romaine, roasted baby leeks, a confit of Barbara's potatoes and parsley vinaigrette.

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Uploaded on Jan 6, 2012

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It was almost 11PM and three hours from when we sat down - I did need some coffee! Never saw this...

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Uploaded on Jan 6, 2012

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Finally, a sous chef put together the entire dish - plating the leeks and potatoes, then drizzling some jus over the New York steaks.

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Uploaded on Jan 6, 2012

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Next, Chef Menes gave the steaks a quick sear and brought them in front of us to begin assembling the plates.

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Uploaded on Jan 6, 2012

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Both Mona and I decided to go with the New York steak option for the last savory course - here Chef...

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Uploaded on Jan 6, 2012

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The other option was this perfectly cooked fettuccini with butter, cream and preserved black...

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Uploaded on Jan 5, 2012

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