Wow. Just wow.
Lorca is just such a fantastic restaurant with their regular tasting menu, and I had a feeling their special evenings would be amazing, and having one that was inspired by the works of Salvador Dali definitely promised to be an amazing experience, and I have to say, they exceeded my expectations.
My three companions and I arrived at Lorca at 9pm for our 9pm seating, and waited in the bar until some time between 9:30 and 9:45 to be seated. We were able to peruse the menu in advance, and it was delightfully crypitc. It listed out the nine courses, with images of dali paintings under each. Instead of listing what we were to eat, instead it listed a quote for each course, which we were later to learn would be conversation topics.
Finally, we were seated, and very quickly were served our pre-dinner apertifs. Instead of the usual sherry with cracker and olive, we received little glasses of what I believe was called a menthalyptus liquor, which was just delightful. After we'd sipped ours down, our waiter returned to say, oh, sorry, forgot to mention the extra ingredient in the drinks.... leg of spider.
And then, the courses began:
Un - "Have no fear of perfection, you'll never reach it."
Glass latte cups with handles were placed before us, with a plate placed upon them. Our waiter informed us that this was our soup course. The cups contained a chilled avocado and cilantro soup, which we were to drink out of the cups (no spoons). We were instructed (our waiter was all about instructing us) to remove the plates from the cups, drink the soup and eat the items on the plate in whatever order we wished, but he recommend we eat the items on the plate in this order:
Pickle, then marinated mushroom, then cactus, then sesame sticks
My first pickle! I normally avoid them, but it was not bad! The cactus was awfully interesting and flavorful, but the star of this course was really the soup. Even uvula, who hates cilantro, liked it.
Even though it had a special ingredient, which our waiter told us halfway through the course was eyelid of squid.
Dos - "Don't bother about being modern. Unfortunately it is the one thing that whatever you do, you cannot avoid."
Our salad course was a plate of several delights.
A selection of mixed greens with jicama and carrots, next to a pool of mint and red bell pepper oils.
A flat cookie with diced tuna atop it.
A small cigar shape of olive tapenade topped with half a quail egg and tobiko. A cherry tomato with balsamic reduction.
That was the order we were instructed to eat them in.
The mixed greens were delightful, the tuna cookie was my favorite, the olive tapenade was good but very very potent. I couldn't bring myself to overcome my t-negative status, and gave my cherry tomato to davinator.
Tres - "It is either easy or impossible."
This was my favorite course. Two circles of roasted beet, a garlic crouton, goat cheese sprinkled with herbs, and a basil leaf. We were left to our own devices as to how to consume, and each of us ate them in different ways. Such fabulous flavors! I must expore beets more fully. As our waiter had stopped informing us of the secret ingredients, we used our powers of investigation to determine that ground ear wig pinchers had been sprinkled upon the goat cheese.
Quatre - "There are some days when I think I'm going to die from an overdose of satisfaction."
Champagne glasses were brought to the table, filled with what I believe was called Kava, with a scoop of peach sherbert, and a mint leaf. We were to swish the sherbert about, and then drink the concoction down, to cleanse our palates. Which we did, and there was, dare i say, too much satisfaction? And with that, we moved on to our main courses.
Cinc - "I don't take drugs: I am drugs."
Can you tell which quote is my fave?
This was one of the most complex and interesting courses. A piece of braised catfish, sitting on a bed of oxtail, with a smattering of fresh corn and shitakes. A wonderful combination of flavors, especially the corn. Mmmmm.....
Oh, and ant heads. Definitely ant heads mixed in there somewhere.
Sis - "Mistakes are almost always of a sacred nature. Never try to correct them. On the contrary: rationalize them, understand them thoroughly. After that, it will be possible for you to sublimate them."
Oh, this one was quite special. I like to think of it as the burningman course. A dense piece of chicken breast, flavored with sherry and cinnamon, wrapped in bacon, with an orange glaze (and lying in a pool of orange), which they poured flaming brandy over. Yummah! And oooh! Fire Pretty! uvula's seemed to burn quite a bit longer than hours did.
Oh, and somewhere in there was a single human hair.
Set - "The first man to compare the cheeks of a young woman to a rose was obviously a poet. The first to repeat it was possibly an idiot."
Our last main course was simple yet delicious. Braised lamb with rosemary and red wine, topped with a parmesan cracker, which in turn was topped with a blue cheese mousse. And we are quite convinced that there was a smattering of crushed stag horn beetle horn.
Vuit - "The reason that some portraits don't look true to life is that some people make no effort to resemble their pictures."
Mmmmm... A poached fig lying in a pool of delicious sauce, with a curved thin almond cookie lying vertical, with three dollops of strawberry whipped cream at the top of the plate. The whipped cream made me want to order buckets and buckets of it and just dive on in. Very swoony.
Nou - "Wars have never hurt anybody, except the people who die."
Our final course was a chocolate torte topped with a papaya mousse, with various yummy things around the plate to nibble upon. the papaya mousse had the most amazing flavor ever. Definitely didn't remind me of papaya. Mmmm....
With this, we were all turning into pumpkins (we finished at 12:30am). All in all, a spectacular dining experience. I will definitely go back for their monthly special wednesday tasting menus.
$34 for tasting menu
$15 for wine pairing (three wines, all perfect, no details recorded)
yay lorca!Posted by carrie on September 18, 2003 | TrackBack