Offal and crème brulèe

My main course could have been called the Depraved Platter — veal sweetbreads and foie gras. Oh yes, Wild Rice mostly lived up to expectations.

Sweetbreads—which can refer to either the thymus, like the ones I ate, or the pancreas of calves, lambs or pigs—are much meatier than I expected.

These sweetbreads were crusted with almonds and, I assume, baked. They had a much subtler flavor than I expected, too. My mother and I debated the correct pronunciation of the word offal. (She preferred oh-fell while I believed it to be the same as awful.)

Dinner began with an amuse, in this case a cold grilled beef and corn salad with avocado and crème freîche. It had a nice meaty flavor and a mostly chunky texture that contrasted with the fatty smoothness of the avocado and crème freîche.

The first course was a delightful assortment of six different cheeses ranging from a hard sheep-and-goat cheese from to a creamy blue from . Paired with wild rice and nut bread and a cranberry-orange it was divine. But how can you screw up an uncomposed cheese course?

Portions had grown in the four years since we ate at the restaurant and the quality of service declined. Our waitron was a part-timer who admitted she waited tables only part time and seems to think that making a distinction between fungus and mushroom is ludicrous. We also perceived loss of focus on fresh and season ingredients.

Following organs for dinner, I felt I deserved the most clichéd dessert on the menu: crème brulèe.