Table X

There were lion’s mane mushrooms in the risotto at dinner! Something something red beet curry, which was kind of like a mousse—which I’m told alone was worth the whole dining experience. What. And an amuse-buche, gah love that word, with fluffy whipped blue cheese and something sweet underneath with something tangy and pickled. So fancy! To top it off, my main had some kind of delicious not-cream-based sauce made of mustard and sherry with fried cabbage and Brussels sprouts and gnocchi. It was amaaaazing.

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