Happy New Year!
Barbara and I celebrated New Years Eve at the Ashmont Grill, as one does.
We appreciated the fact that it was a quiet and understated affair, as you would expect under the current circumstances. Barbara started with a seared parmesan polenta cake accompanied by lobster-and-corn succotash, grilled scallions, and parsley oil. I started with a lovely tomato and basil soup accompanied by a huge and very crisp parmesan crouton. Sorry about the picture (see below): we didn’t think of taking photos until the soup was almost all consumed!
Then for the main attraction, which was steak all around. (It was New Years Eve, after all.) Barbara had wood-grilled beef tenderloin medallions with dauphine potatoes, wood-grilled asparagus, and fried parsnip; I had the classic wood-grilled ribeye with mashed potatoes, grilled asparagus, and rosemary garlic butter. Everything was cooked exactly as ordered.
Thanks to all our friends at the Ashmont Grill, and a heartfelt hope that 2022 will be a better year. (It has to be, right?)