For Valentine’s, me and my sweetie decided to check out Itta Bena, which was offering a four-course prix fixe ($79) menu created by Chef Kevin Quinnell.
To start, a shrimp cocktail, but due to my nut and fish allergy, I was presented with a cheese plate instead. There were two crisp pieces of bread, sharp cheddar cheese, what tasted like Swiss cheese, and also a blue cheese crumble. A delicious honey mustard type of vinaigrette accompanied everything.
For the appetizer I went with the grilled lamb chop lollipops with a red bell pepper jelly and balsamic reduction. The lamb was soft and juicy and the jelly sweet but overall spicy. The balsamic reduction was a nice counterbalance to the spiciness of the jelly.
I ordered the cornbread stuffed quail for the entree. It was roasted boneless quail, Andouille cornbread stuffing, rice pilaf, and a beet and Cabernet butter emulsion. The quail was tender, the rice pilaf was creamy and smooth and the cornbread was very hearty.
Finally, dessert! I picked the chocolate cake with a rose colored white chocolate ganache center. You could smell the chocolate when the dessert was put in front of you. Other highlights: the crunchy exterior and the gooey and molten center.