selections of mixed greens, dinosaur
kale, caesar, Boston Bibb and baby beets
each has been cheerfully played with.
My caesar would have destroyed the
Roman Empire if you were trying to
duplicate the same old salad. The salad
station goes crazy with a mix called Eric’s
Mache. The unrecognizable caesar is a
mess of Eric’s Mache french salad greens,
crispy fried white anchovies and buttery
croutons. My wife’s Boston Bibb was a
perfect balance of fresh greens, citrus, feta ,
candied cashews and avocado. David, our
server the first evening, who has been with
Hibiscus since opening shared with us the
secret dressing of grape seed oil, oregano
and sesame that lightly coated the Bibb.
Texas beef is highlighted separately
from the rest of the Hibiscus main
course menu. The restaurant rustles in a
tenderloin salad, 10oz Tenderloin,18oz
Akushi Bone-In Strip and the Texas
Favorite 20oz Bone-In Ribeye with frisee,
horseradish and pickled green tomatoes.
You will notice that Chef prefers to
prepare his beef along with the huge pork
porterhouse with the bone-in for more
flavor.
The main attraction to the menu
is the third course which features an
array of creations from land and sea.
The brick roast chicken with fava bean
puree, fiddleheads, morels, spring onions
and ricotta is a modern take on an old
traditional oven baked bird. I experienced
the Muscovy Duck, “Coq au vin” and
the Wagyu Oxtail with crispy Gnocchi
and Arugula Pesto on my first visit. The
Stripped Bass, Skate Wing and an off
menu Scallop feature are the best that the
sea has to offer.
While everyone of the third courses
(main entrees) is presented perfectly
orchestrated with vegetables and sauces,
we conquered the sides as well without
question. Hand cut fries, Gruyere Potato
Puree and assorted mushrooms are
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