out and about: georges at the cove august menu

salmon tartare: crispy rice, cucumber, radish, smashed avocado, gochugaru dressing

You know the drill, every six to eight weeks george’s makes season additions and changes to their menu… and not too much later we are headed in to try them, because we are always obsessed.

The only thing that changed this time, was that we brought avy along with us after a day of couch shopping, bookstore browsing, and cookie coveting.

Up first was this salmon tartare. This was my favorite dish of the day. The fish was so ridiculously fresh and tender, and it was not overpowered by any of the other flavors. I love anything with crispy rice, so this was also a bonus. Not to mention the red chili pepper dressing was perfectly spiced. Absolutely delish.

local tuna crudo: melon, avocado, white soy ponzu, shiso, jalapeño

So you knew we were gonna get the tuna. We always get the tuna, and thankfully georges always has some tuna crudo on the menu.

This was jamie’s favorite dish of the day. He loved the melon, jalepeno and bluefin combo. And let me tell you… that white ponzu was no joke. Avy, who is a self-diagnosed ponzu addict, also loved it. Loved the bluefin, and devoured a bunch herself, since this one basically included all of her favorite things. Pretty sure the only thing she would have liked better, would have been if it was hamachi or yellowtail… but just because those are her personal favs.

chicken strips: french fries, ranch

Speaking of avy, she also got the kids chicken fingers and fries, and may or may not have ordered a second order of fries, since her parents kept sneaking one. In case you were worried, she also loved the chicken fingers.

The house made ranch was a huge hit.

kurobota pork belly: toasted cashew, stone fruit, mustard-honey dressing

So first, let me say the flavor profiles on this dish were to die for. An absolutely perfect compliment to one another.

However, we ended up with a piece of pork belly that was all, and only, the fat cap. Obviously pork belly has fat, but usually that fat is rendered and crisp, and balanced out with meat. This was prepared by sous vide, and reverse seared to result in a super tender cut of meat. We just ended up with a piece that didn’t have enough crisp, or any meat. I’d really like to give it another go, just to see the flavor profile hit with a proper cut.

warm chocolate cake: strawberry cheesecake ice cream, strawberry compote, shortbread streusel

If you’ve been around here for a while, you know if there is any dessert pastry chef aly puts on the menu that included her shortbread, I’m ordering it.

Not to mention, aly is avy’s pastry god (her words). She loves everything she does, and was excited to try a new dish.

The ice cream was amazing, and the warm chocolate cake perfection. I could have bathed in the compote… and least we forget… there was shortbread. You could say we were impressed, and you’d be right.

Can’t wait for the next menu change and to try even more deliciousness.