Once again, we had dinner at Threadfin Bistro because a friend was visiting from the Bay Area and opted to try Threadfin as he and his wife likely have visited more restaurants in the 50th than Ms S and myself as they maintain the original family home in the 50th even though he left the 50th as a child so his annual visits are usually for 4 to 6 weeks. At this visit, we sampled the usual prix fixe menu that changes every couple of weeks with a choice of two different starters, three different entrees and a chef's dessert plus specials for the evening. Because Iberico Bellota was on the special starter menu, we selected this item as those black-footed Iberico Bellota pigs are free range and gorge on acorns so that they have luscious fat that's higher in monounsaturated fats.
Ms S and our fellow dining companions selected the Burrata Salad with Poached Pears and Walnut Relish...
While I opted for the Salmon Mi Cuit which was partially cooked (like tataki without the sear) salmon with roasted beets and feta so it was almost like a salmon and beet poke...
For the entrees, Ms S and our dining companions chose the Onaga on Truffle Butter Sauce with Tomato Relish...
While I selected the Hokkaido Scallops on Ewa Corn and Potato "Sauce"...
Dessert was a Cheese Tarte with Date(?) Paste which was sweet and savory at the same time...
As Threadfin Bistro is still awaiting their liquor license, it's still BYOB which is a major ++++ in my book... and our Bay Area companions never made it to dinner as one of them tested COVID (+) that day so they simply had dinner at home...
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