T
he appetizers span the
globe of interest and
taste. I was looking
forward to trying the
lamb ribs featured on
their website menu.
Unfortunately, during my first visit to
Hibiscus, the lamb ribs were no where to
be found. Fortunately, on my return visit,
our server Michelle, mentioned the lamb
ribs as an off menu item. I was thrilled to
engulf one of the specialities of the house
because it was a hidden offering that
didn’t appear on the first courses on the
April menu.
Over a two night dining extravaganza,
we experienced all of the first courses on
the menu. The Charcuterie plate has been
called a meaty glory by well known Dallas
foodies. Mastering old school techniques
with modernized takes on in-house
salum, rillettes, torchons and mousses.
The wood platter also comes with an
array of house made pickles, vegetables,
and mustards. There are veggies like
beets, cauliflower, and mushrooms that
are graciously mixed with fresno, tabasco,
Serrano, and banana peppers. The meats
were exotic from rabbit pate to goat
chorizo and duck breast.
The highlights of the first course were
the Akaushi Carpaccio which we also
experienced as an 18oz bone-in strip for
one of my main courses. On my first night,
I sampled the P.E.I. Mussels in a pleasant
broth rich with caramelized onions,
bratwurst and the house pumpernickel.
Another regular favorite is the Foie Gras
Chicken Liver Pate with a fennel & orange
marmalade lathered onto toasted brioche.
For the second course, Chef Dodds
has gone to the farm to create salad
masterpieces with his own creative
interpretations. I am always amazed at the
salad station and their efforts. It was a great
touch serving the salads on chilled plates
for fresh crispness. The second course
58 ModernLifestyles.tv