Earlier this evening, I had the pleasure of attending Field and Tides’ new fall menu tasting (prepared by Chef Lenig). I have heard so many great things about this place, so I was definitely looking forward to trying out this place! I’m a huge fan of converted homes, so this was already a thumbs-up as far as space and interior goes. It has the right amount of space and lighting where it can be considered intimate, but spacious enough where you aren’t elbowing anyone while you get around.
We first started off with some yummy appetizers, Roasted Texas Quail & Fried Chicken Livers. Noms! I would have honestly been more than content if these two dishes were my entire meal. I’m a HUGE fan of fried chicken livers so I may be biased.
Roasted Texas Quail // Molasses Glazed, Creamed Swiss Chard
Left: Negroni Cocktail //
Right: Fried Chicken Livers // Arborio Rice Flour, Picked Vegetables, Arugula, and Hot Sauce Syrup
Next, we started off with the main dishes , going from seafood to steak!
Pecan Crusted Trout // Idaho Trout, Southern Succotash, Tasso Crab Butter
Gulf Snapper // Pan Seared, Buttered Lobster Mash, Spiced Buerre Blanc
Mussels and Chorizo Pasta // Mexican Chorizo, Bucatini Pasta, PEI Mussels, White Wine, Herbs and Butter
Prime NY Strip Steak // F&T Seasoning, Seared and Roasted, Truffle Compound Herb Butter, Roasted Baby Heirloom Carrots
Lastly, dessert came out which included the Coconut Pudding Brûlée (Rice Pudding Lovers, you’ll want to order this!) and the Pecan Apple Cake (not pictured).
Left: Spanish Harbor Cocktail // Coffee, Liquor 43, Sailor Jerry, Baileys- served chilled in a coupe glass.
Right: Coconut Pudding Brûlée // Coconut, Custard, Mango, Cinnamon, and Vanilla
A huge THANKYOU to Field & Tides, Tiffany Halik, and Iris Chang for extending the invite and of course, Chef Lenig! I feel like Thanksgiving came early for me! All content and opinion expressed here are my own.