Now we are moving onto entrees after a brief intermission. I ordered a red blend to accompany the Filet – 6 ounces of perfectly grilled, seared and served medium rare prime beef. We took three small bites to try naked, with Maitre d’Hotel butter, and with Point Reyes Blue Cheese butter. Every morsel was incredible! Mignon’s offers several add-ons, we opted for the butters over the seafoods – sautéed shrimp, fried oysters, lump blue crab, Oscar, and cold water lobster. They also offer a Bernaise or Au Poivre sauce, and two more butters – cowboy bacon butter, and black truffle butter. All of these sides are very tempting! We ordered Grilled Asparagus, Garlic Mashed Potatoes, and Bacon Sweet Potato Hash for Sharable Sides, with several other options including Lobster Mac & Cheese! Every Sunday they have a Prime Rib Dinner, set-up prefix, choice of chop house salad or Caesar salad, which I already mentioned was great! A 14 ounce slab of greatness, served with a garlic mash, white cheddar soufflé. The best prime rib I’ve eaten, seasoned and cooked to bright pink with aujus for dipping. I could not stop raving over the superb execution of this prime beef! The dinner also comes with a dessert, Cheli had a mighty fine looking Crème Brulee! All of this for $45! There isn’t a better bang for this up-scaled meal!
We then sampled an awesome Pork Shank Osso Bucco – a succulent pork shank, braised for two hours, served over garlic mash with a Port Demi-Glace, so tender and tasty, one of the house top sellers! Everything having been exceptional so far, my preference was Chef Adrian’s Catch of the Day – a generous slab of blackened Grouper (dense and mild deep water fish) over cheesy grits topped with a traditional sauce with crab and grilled shrimp. Oh yea baby, I was ecstatic, totally in love with this blackened fish! The very first thing I plated and reheated along with the other seafood leftovers, for a perfect lunch with my friend Linda. Linda is no doubt a connoisseur of fine foods, (I call her my food snob, lol). She has never been to Mignon’s, and I have now managed to sell y’all a new customer! Hopefully many more!
Cheli had coffee with dessert while I sipped on a glass of chilled Angels Envy Whiskey. She had that crème brulee I mentioned and we both sighed in ecstasy over the banana ice cream. Made with fresh and grilled bananas grated to pulp and added to homemade vanilla ice cream before the churning begins. Served with two slices of caramelized bananas and whipped cream. This is called Banana Split Ice Cream and if you are lucky enough for them to be making it when you visit, please get you some! Always a pleasure, thanks to you all at Mignon’s.
