Menu, New Year's Eve
By A Yahoo! Contributor, 1/4/07
Although the decor and entertainment were first rate, the menu was below standard and there was an unnecessary delay between the serving of each course. Courses which should have been served warm were cold, and other courses screamed of pre-prepared garnishes.
The first of the five courses existed of three asparagus spears garnished with a dried-out garnish of paper-thin cellophane.
Course number two had a lovely scallop, garnished with freeze-dried, over-cooked fois gras, which resembled beef liver. Course number three was an inedible fish morsal, overly seasoned with clove. The fourth course heralded an over-cooked pork? tenderloin, the edges of which resembled fiber optics. The only delight was the dessert course: three chocolate-dipped blueberries garnished a chocolate fantasy, complete with a plastic-appearing Happy New Year's chocolate spear.
I expect more from the Hotel Dupont, and speak for many of those who decided to spend New Year's Eve at your establishment.