Over
the Moon About Jade Luna (cont)
zero in on the menu, a small dish of pate appears, with warm
rounds of homemade toast. One taste of the chicken livers transformed
into peppery silkiness and you know you are in for a seriously
good meal. Appetizers are intriguing enough that you could make
a meal out of them. Delicate smoked trout that comes with a
cloud of dilled natilla(sour cream) and an accent of pickled
red onion. A roasted vegetable and goat cheese tart combines
flaky pastry and garlicky, peppery filling. Depending on the
day's catch, there could also be crisp, Caribbean-spiced conch
fritters or a velvety mushroom and smoked oyster bisque. There's
nothing ho-hum about the salads here. Burckhardt tosses mixed
greens with green-apple and orange slices, toasted pecans and
fried goat cheese, and then drizzles on a raspberry vinaigrette.
The Greek salad is as authentic as you can get, with imported
olives, feta cheese, artichoke hearts and roasted red peppers.
You may be tempted to fill up on bread warm from the oven, with
real butter. But resist, if you can. Not only are the entrees
mouthwatering and creative, they're also substantial. CONTINUE>>
