Highlawn Pavillion
Eagle Rock Reservation
West Orage, NJ
(973) 731-3463
Yup, it was a really busy weekend for the Ultimate Fun Club. We capped it off with a lovely birthday dinner at Highlawn Pavillion. The place is fancy-fancy, but hey, you only turn 35 once.
Bread basket. It came with three types of bread.
We got the seafood sampler, sweetbreads and the oyster appetizer, a great start. DJKung ordered a bottle of merlot suggested by the waiter. Don't remember what it was, but we agreed it was rather forgettable. Later on, we ordered wine by the glass, and were happier with our selections. It should be mentioned that the wine list was extensive, although pricey.
Samples from the sea. From top left: jumbo shrimp and some white fleshed fish in cocktail glass; charred prawn in little glass; snow crab legs (shells; I was too slow with the camera), oyster, vinaigrette.
Martha's Vineyard oysters with tarragon mingonette. I was disappointed these babies looked rather sunken in their shells, but they were quite fresh, briny and minerally.
Sweetbreads. This was a special that day. Thyroid and other organ meats were either braised or broiled with a meaty sauce. DJKung never tried this before, and he was very pleased. It reminded him of head cheese and innards. JBean, our adventurous friend, had a bite and said it was surprisingly sweet!
For our main dishes, all of us tried different things. DJKung and his pops got the cote bu boeuf. I ordered the cod. Tikoy got the pork tenderloin and JBean ordered the striped bass. We finished every bite.
Striped bass. It looks like it was broiled and laid on top of some tender veggies (asparagus, mushrooms, potatoes).
Apricot-stuffed pork tenderloin with Armagnac sauce. Served with green beans.
Cote du boeuf. They were rather particular as to how it was cooked and brought out the steak for DJKung to check before cutting it up (a big piece that was for two). Although it was cooked divinely, it was kinda disappointing that the portion was kinda small. I guess every place makes this differently; other spots make it stew-style.
This was my dish, Chatham cod with french white beans, mushroom and chorizo with basil sauce.
For dessert, we got the chocolate bombe, apple tart and creme brulee.
Top: chocolate bombe with raspberry sorbet and dark chocolate sauce. Middle: apple tart with vanilla ice cream. Bottom: creme brulee three flavors (very light): vanilla with raspberry, vanilla, and dark chocolate.
HAPPY BIRTHDAY FURRY FACE!
