The menu was fairly normal with a couple of exceptions. I ordered a lobster and crabmeat salad on a croissant. It came with a lovely side salad of mixed greens and a tasty dressing of a lime and honey mixture. I took a picture..........I thought the waiter was gonna explode. He was immediately by my side asking "is everything all right"? I confirm that it was and explain briefly about PBE give him a card with the web site address so he knows I am not a mystery diner.
Jason the waiter wanders off and out comes the chef - Chef Sheryl to bring us a dessert - LOL The dessert was Lime basil sherbert - have heard about this sherbert as I think a fellow food blogger made this recently but I cannot remember who. We got to talking and tasting and I forgot to take a picture of the dessert but I took a photo that was on their menu.........so a tad distorted - sorry.
The dessert was a lot better than this photo
Lime Basil Sorbet
Ingredients:
1/2 cup Key Lime juice
1/2 cup of water
1/2 cup sugar
10 - 12 whole basil leaves coarsley chopped
Preparation
Dissolve sugar in water over medium heat. Bring to boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool. When cool, pour simple syrup and lime juice in a blender and add basil. Blend well. Pour into shallow pan and freeze until firm. Remove from freezer when firm and put back into blender. Blend well a second time and re-freeze. When firm serve and enjoy!!!

A good day was enjoyed by us both for sure. Oh in case you are wondering the restaurant "Rumrunners Marina Grille" doesn't have a web site.........can ya imagine!!!
But a really pretty view out our window
2 comments:
Ok...now I have to get some cards for CforCooking! Dessert...NICE!
yummy, lime and basil sorbet, how refreshing this must be. yup, def making this since it can be done w/o an ice cream machine. thx for the recipe :)
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