Louisville Restaurants Forum

Brett - the Missus is a no-go, so I imagine it's down to the geeks.

Anyone heard from Shawn on this one? You need to be there, bro.

sounds good, but i'll have to go it by myself
the wife will have to man the helm at the restaurant

count me in

we should try to arrange an indiana car pool
Roger, you down??
i'll drive

shawn

Yep. Sounds good to me.

I'll call tomorrow and make a reservation for 4 people. I will wait until late afternoon to book it. If anyone else wants to join, let me know before 4pm.

Looking forward to it.

a quick search seems that Corbett's website is still not live yet...

but this may prove to help some of you:


Corbett's Fine Dining on OpenTable.com

oops...

i just saw on their OpenTable page:

Corbett's Restaurant

can't wait
plus this happens during Gravity Head

Hi, I just wanted to post the menu
Passed Hors d'oeurve:
Duck Confit in Brick Pastry, Pear-Ginger Marmalade/ Delirium Tremens
First Course:
Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio
Second Course:
Beef Short Ribs, Kastell Bruin Reduction, Mashed Potatoes/ Kasteel Bier Bruin
Third Course:
Floris Apple Wit Sorbet, Apple Chip
Fourth Course:
Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007
Fifth Course:
Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

Hope everyone can make it.

wow
sounds heavenly

shawn

Carrie Crouch wrote:Hi, I just wanted to post the menu
Passed Hors d'oeurve:
Duck Confit in Brick Pastry, Pear-Ginger Marmalade/ Delirium Tremens
First Course:
Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio
Second Course:
Beef Short Ribs, Kastell Bruin Reduction, Mashed Potatoes/ Kasteel Bier Bruin
Third Course:
Floris Apple Wit Sorbet, Apple Chip
Fourth Course:
Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007
Fifth Course:
Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

Hope everyone can make it.

WOW!! I just soiled myself!!!

that's nothing new dave

Carrie Crouch wrote:Hi, I just wanted to post the menu
Passed Hors d'oeurve:
Duck Confit in Brick Pastry, Pear-Ginger Marmalade/ Delirium Tremens
First Course:
Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio
Second Course:
Beef Short Ribs, Kastell Bruin Reduction, Mashed Potatoes/ Kasteel Bier Bruin
Third Course:
Floris Apple Wit Sorbet, Apple Chip
Fourth Course:
Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007
Fifth Course:
Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

Hope everyone can make it.

One word.... wow!

this should be fun

Brett & the gang - looking forward to the Bud Light tonight, and maybe even the dinner following ...

Just joking. See all of you a bit later.

great meal
thanks
and now
a quick report

DT with Duck Confit in Brick Pastry, Pear-Ginger Marmalade was fantastic, the marmalade was perfect with the confit and the delirium's sweetness balanced the flavors well

Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio - better than i expected, although i'm not sure if i'd like the parsnip without the cayenne oil, the ambrio played very nicely with the parsnips and accented the creme fraiche and cayenne oil

the short ribs were very nice with the kasteel, the flavors really popped with the reduction using the beer, the short ribs were actually huge and the meat was incredibly tender and well seasoned


Floris Apple Wit Sorbet, Apple Chip
perfect, the floris was lighter than i expected and melted with the sorbet, while the apple chip added nice textures (the floris may have also been good over ice cream as a float)
the sorbet was made with the floris and the flavors of course were very complimentary

Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007

my favorite pairing of the evening, the peanuts and the hoisin really accentuated the nuttiness of the beer, and flavors improved as the dish and the beer intermingled

Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

my least favorite of the evening, the framboise was very pleasant, but the dishes were not as good as i had hoped they would be

my bias could be related to a distinct apathy for rhubarb and serious doubts about the words "thyme" and "brulee" being used together; but the chocolate beignet was not the exception, too bitter and too chewy for me
the gelee was much better than expected, but the thyme and brulee were not the greatest combination although the blueberry sauce on the brulee was excellent and the texture of the brulee was good
these dishes though were not elevated by the framboise, and thus a disappointment

overall though
a great evening
a decent drive from Indiana, but worth the effort and the cost

excellent service
elegant seating
we were in the cellar, a very old world european feel, stone walls, exposed floor joist in the ceiling, stone floors
nice ambient music at the right levels


A fine example of what great beer can do in a fine dining setting

Pete, Dave, & Carrie did a great job of hosting and educating - thanks