For eight of us, our Dine-In Dinner on Friday evening was at Sapphire Laguna which features global cuisine. The food was truly delicious and beautifully presented! It might be worth the trip out to Laguna Beach just to eat there.
I was happy to sit at a table right by the fireplace with my back to it because even California nights get cool. It was a very pleasant atmosphere with good company and mostly we could all hear the conversation except for the two unlucky people at the ends of the table. That is an important thing to observe since we are all at the point where we begin losing some of our senses.
All eight of us—I wouldn’t want you to think that I was the only glutton that evening—had one piece of each of these five, yes, five yummy appetizers. Can you imagine if you had asked me what I had for dinner and I repeated these items? Not likely, yet our very talented waiter rattled these off without stuttering one time. And I thought Starbucks coffees were difficult to remember—actually I still do—actually I can't.
Butternut Squash Ravioli with Goat Cheese, Spiced Pecans, and Burnt Sage Butter
Malaysian Black Pepper Prawns with Woked Fried Chinese Long Beans, and Garlic Chips
Prosciutto Wrapped Mission Figs with Bleu Cheese Melt, and Aged Balsamic
Pan-Seared Day Boat Scallop with Baby Field Greens, and Warm Pancetta-Passion Fruit Dressing
Vietnamese Autumn Roll with Lemongrass Chicken, Jicama, Carrots, Egg, Vermicelli, and a Duo of Dipping Sauces
If you are more self-controlled than our entire group and can only taste a couple of appetizers when you are there, you must have the squash ravioli and the mission figs! (Pardon the less than distinctive abbreviations.) It was great getting caught up in the whole group mentality of everyone tasting each appetizer. There is much less guilt.
In the interest of healthy eating, I thought I would show you the salad that we enjoyed. For the salad course, we were more restrained and had a half portion of Rocket & Heirloom Tomato Salad with Avocado, Abbaye de Bel’loc, Sweet Onion, and Citronade.
As for the main entrée, Bob and I shared Pan-seared Beef Tenderloin & Lobster Ravioli with Creamed Spinach, Wild Mushroom Ragout, and Chervil Butter.
Yes, and we did not skip dessert which nobody, by the way, shared! I love a group that has its priorities straight. Bob had Trio of Crème Brulee with White Espresso, Chai Latte, and Orange-Chocolate. I loved the Almond “Joy” Amaretto Chocolate Sauce, with Coconut Ice Cream.
Thanks, SM, for this lovely and delicious experience!