The “chef” and I had some friends come into town and Emeril’s was the perfect place to take them. We had a rather large group and figured it would be great if we ordered several different entrees and appetizers to create our own “little” feast.
Amuse Bouche. Vietnamese BBQ
“Emeril’s” New Orleans BBQ Shrimp. Petite Rosemary Biscuit and Fresh Chives.
Charbroiled Oysters and Escargot in Butter.
Steamy Buffalo Chappapeela Farms Duck Wings. Shaved Celery. REd grapes. Whippe Blue Cheese Creme Fraiche.
Crisp -Point Judith Calamari. Olive Salad. Parmesan. Smoked Tomato Sauce
Crisp – Point Judith Calamari. House Made Pepper Jelly. Crisp Okra. Black Pepper-Buttermilk Ranch
Seared Scallops and Softshell Crab.
Maple-Soy Lacquered Chapapella Farms Duck. Dirty Fried Rice. Pickled Local Vegetables.
Shrimp and Linguini.
Truffled Shrimp “Louis” Salad. Iceberg Wedge. Applewood Smoked Bacon. Chopped Eg. Asparagus. Tobiko.
BAM! Bombarded with the whole dessert menu! Man, is it good to have friends in the industry. Being the foodies that we are, the chef and I have made friends in the industry and we were treated like kings and queens. To top it all off, they served us with a buffet of desserts:
Key Lime Ice Box Pie. Torched Cinnamon Meringue. Honey Graham Crust.
Emeril’s Banana Creme Pie. Graham Cracker Crust. Caramel Sauce. Chocolate Shavings
Chocolate-Sambuca Mousse Cake. Au Lait Semifreddo. Espresso Bean Bark
Chocolate Peanut Butter Pie. Oreo Crust. Caramel Sauce.
Walnut Foster Bread Pudding. Cinnamon Candied Walnut. Bruleed Banana.
What a memorable meal! Tons of food and all with that Emeril’s flair! Great execution of every dish. Rich with flavor and leaving my mouth watering..even now.