Page 92 - LVG&L SPRING 2019

[ [ DINING ] ]
DINING

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served on top of garlic mushroom risotto. Not only was
the steak perfectly cooked, but the risotto was rich with a
pleasing, subtle cheese flavor that would match just about
any Italian restaurant’s offering.
There is an intimate list of desserts that include pineap-
ple carrot cake, bananas foster split, and fudge cake. The
peach cobbler caught my eye, prepared with a streusel
topping. It was nicely balanced with a fruit filling that
included blueberries and a bit of pineapple to cut the
sweetness of the peaches, and made a delicious finish to
the evening.
They have a nice selection of cocktails including some-
thing that was new to me, Kombucha. Even though I have
had this fermented tea beverage before, I was not aware
that it was being added to adult beverages. You might
want to try the Guava version with Mandarin vodka, fresh
pineapple syrup, Cointreau, Canton ginger liqueur, and
angostura bitters. Over 20 whiskey and bourbon options
are available and the list of wines is quite impressive. I
anticipate ordering a Line 39 Cabernet Sauvignon for my
next visit.
Brunch is another of Chef Jay’s popular specialties,
served on Saturday and Sunday. The array of dishes ranges
from Green Chile Pork Stew to Lemon and Ricotta Souffle
Hotcakes with fresh blueberries, vanilla whipped cream,
and whipped honey butter immersed in Vermont maple
syrup—and more.
Chef Jay is a man on a mission. With a veteran staff
that has been with him since the beginning, things are
running smoothly at the Tivoli location. That leaves him

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