New York

Whenever I get bored with work, or Mike being in school, or cleaning the house, or whatever else occupies my time, I like to plan vacations. I check prices on flights, hotels, cruises, and tourist attractions. Then, I present them to Mike who lovingly reminds me that we've just got to keep on keepin' on until the weekend/Christmas/summer/graduation.

Except, the last time I did this, he just said, "Let's do it. Let's go." So, we're headed to New York City for our anniversary.

And, as luck would have it, we just happen to be going during Restaurant Week wherein fancy schmancy restaurants have 3 course prix fixe menus. I know a few of you who live and die for this sort of thing, so here are the details on the food.

Our first Restaurant Week stop will be dinner at Opia, a restaurant with a "modern French focus." Here are our options:

Opia, NYC

Appetizers:
Creamy Potato & Leek Soup- Chives, Crème Fraiche, White Truffle Oil
Chicken Liver Pate- Caramelized Shallots Chutney, Quince Compote, French Baguette
Escargots with Herbed Gnocchi- Garlic Sausage & Pearl Onions, White Wine & Parsley Beurre
Entrees:
Savory Stuffed Muscovy Duck-French Green Lentils, Honey-Ginger Glazed Baby Carrots
Coq au Vin-Pomme Puree, Winter Baby Root Vegetables
Pan Roasted Wild Striped Bass-Curry Butternut Squash, Broccolini & Morels, Champagne Meyer Lemon Emulsion 
Desserts:
Blueberry Linzer Tart
Walnut Cognac Chocolate Brownie with Coffee ice cream
Apple Cinnamon Strudel with Caramel ice cream

The Palm, NYC

Our second dinner will be at The Palm, a famous steakhouse. There, we will be deciding between:
Appetizers:

Classic Caesar Salad- Garlic Focaccia Croutons and Parmigianino Reggiano
Crispy Calamari Fritti- Point Judith Calamari, Cornmeal Dusted and Tossed with
Lemon and Marinated Peppers
Winter Salad-Arugula, Endive and Radicchio with Red Wine Poached Pears,
Toasted Walnuts and Gorgonzola


Entrees:
Delmonico Steak Au Poivre- Topped with Garlic and Parmesan Shoestring Potatoes
Chicken Parmigiana- Linguine Marinara
Filet Mignon 9 ounce- Crab and Boursin Cheese Sauce over Goat Cheese Whipped Potatoes
Double Cut Lamb Porterhouse Chops- Rosemary Roasted Potatoes and Fresh Mint Sauce
Atlantic Salmon Filet- Maple Ginger Glaze served with Basmati Rice and Snow Peas
Dessert:
New York Style Cheesecake with Raspberry Sauce
Flourless Chocolate Cake with Crème Anglaise, Fresh Berries and Whipped Cream
Key Lime Pie with Blueberry Compote


What would you pick? I'm still trying to decide on dessert at Opia, so feel free to weigh in on that.