r|meal: vagabond revisited at dinner ...

... yum vagabond! on 10/09 din - reservations for 3 gals at 6PM. called in to let them know we'd be late. seated at 6:40 PM, anyway, shortly after we arrived! no fuss. very gracious. (merci jerome!)

and 3 meals by t, k and moi ...

• t and k ate ... Red Curry - Curried Dishes have traditionally been associated with Buddhists, and there are a number of popular recipes where Curry is the featured Spice. This one combines Onions, Garlic, Coconut Milk, Red Curry, Lemon Grass, Ginger, Palm Sugar and a touch of Chili Pepper. Served on a Bowl over Jasmine Rice and garnished with Fried Shallots, Shredded Kaffir Lime leaves and Scallions. t ate with Tofu and Vegetables. k ate with Shrimp.
  
• moi, j'ai mangé ... Organic Salmon, Avocado Potato Crust, Mango Salsa - Eight-Ounce Fresh Organic Filet of Salmon Coated with Avocado and a Layer of Potato Crust; Seared and Finished in the Oven, the Salmon is then topped with our Fresh Mango Salsa.
  
• tks ate ... Asian Kung-Pao Style Calamari - This is a twist of the traditional Crispy Calamari. These Tasty Breaded Crisp Calamari are Flash-fried and then Tossed with Peanuts and Dried Chilies in a Spicy Hoisin Sauce.
  
• tkmoi ate ... A flavorful Combination Plate of Traditional Asian Appetizers - Three Flash Fried Vietnamese Vegetarian Spring rolls served with Lettuce, Cilantro and Fresh Mint; as well as a Lemon Grass Marinated Tofu Fresh Roll. Soy-Mint Lemon Sauce, Lime-Hoisin Peanut Sauce.
• Albarino Salneval 2005, Spain ... Racy and zesty with citrus and floral flavors.
  

yum!