There was a wonderful restaurant just outside of downtown Northville (a suburb of Detroit) that was in a home that had been converted into a white table clothed restaurant.  As I look back over the menu, I realize that this may have been the first restaurant that gave “credits” to different “farms” for the source of some of the meats offered; which is something that is seen more often on menus.  There were several plates designed for vegetarians, which was also a new touch at the time.   It may also have been the first non-smoking restaurant that I had ever been to, because at that time people smoked especially after a fine meal.  Hence there were no matchbooks to retrieve as a souvenir.

We started with Prosciutto Wrapped Prawns on white beans and olive oil; and a French “Rougie” Foie Gras sautéed and served with red and white wine poached quince, quince butter and the poaching syrup with toasted fig brioche.  For the salad course my Bride enjoyed an Arugula salad, and opted for a Torchon of Foie Gras chilled with balsamic roasted pear, red endive, Bibb lettuce and pear-vanilla vinaigrette.  For dinner my Bride had Chilean Sea Bass served with lobster ravioli, sweet corn, chanterelle mushrooms and steamed shucked mussels; while I somehow declined the Balsamic Roasted Duck and chose the New Zealand venison, crusted with with hazelnuts with chevre-potato puree and red wine poached quince.

After a little soul-searching and discussion because of my Bride’s Chilean Sea Bass and my venison dish I chose a wine not often seen.  I was a little concerned that the “terroir” of the wine might be overpowering, but my Bride prefers a red white especially with firmer, flavorful fish.  The wine I selected a Cote-Rotie “Brune et Blonde” de Guigal 1996 is known for a strong taste where the soil permeates the flavor (I feel that Cote-Rotie wines have the most pronounced taste of soil that one will encounter).  I might add that it was a great choice with the venison, but the Sea Bass held its own with the wine, as I did sample some, just to make sure that my Bride was not being stoic.

For dessert we had a chocolate tasting of a Marjolaine torte with pistachio meringue and Balsamic butter cream, a white chocolate-fig terrine and the house “s’mores.”  Coffee and I must confess to also having a Gould Campbell Port Vintage 1985.  A wonderful meal and wine to satisfy all that dined there.   I am sorry to say, that the restaurant is now shuttered, perhaps waiting for someone to resurrect it into another memorable dining experience.