We have been meaning to try The historic Peacock Inn in Princeton for some time now. In its heyday, this inn was patronized by dignitaries such as Albert Einstein and F. Scott Fitzgerald. More recently, its restaurant was voted "The Restaurant of the Year" by the Star-Ledger newspaper.
Once we were in this 18th century recently renovated Colonial mansion, our car was parked by the valet service,our coats were checked and we were escorted to our velvet-lined seats in the dining area. Almost immediately, we were handed the wine list and menu.
I ordered the Hudson Valley Foie Gras with Brioche French Toast, Red Wine Poached Pears, and Candied Pistachios for my appetizer. The Foie Gras comes from the cage-free raised Moulard ducks in a 200 acre HVFG farm in Ferndale, New York. The Foie Gras sat atop the brioche toast, its smooth, creamy, melt-in-the-mouth, rich flavors complimented by the sweet spongy texture of the French brioche toast. The wine poached pears lent a sweet yet tangy fruit garnish with the candied pistachio to finish off this journey of textures.
For my main course, I ordered the Ricotta Gnocchi with Asparagus and Tomato Confit in Portobello-Parmesan Butter. I was surprised by the lightness of this dish despite its rich appearance and sound. The tomato confit lent the bright color and slight acidic flavor atop a fresh soft ricotta gnocchi while the asparagus added the needed crunch against the smooth buttery base. All in all, this was a great choice from the point of view of color, flavor and taste and especially welcome after my rich Foie Gras experience.
Our friend, Jon selected the wines for the night, the 2008 Sancerre from Chateau de Sancerre and a Petite Sirah.
Executive Chef Manuel Perez has managed to deliver a New American Cuisine within a classic and elegant setting. For further details on location, history and menu, please visit http://www.peacockinn.com/
Once we were in this 18th century recently renovated Colonial mansion, our car was parked by the valet service,our coats were checked and we were escorted to our velvet-lined seats in the dining area. Almost immediately, we were handed the wine list and menu.
I ordered the Hudson Valley Foie Gras with Brioche French Toast, Red Wine Poached Pears, and Candied Pistachios for my appetizer. The Foie Gras comes from the cage-free raised Moulard ducks in a 200 acre HVFG farm in Ferndale, New York. The Foie Gras sat atop the brioche toast, its smooth, creamy, melt-in-the-mouth, rich flavors complimented by the sweet spongy texture of the French brioche toast. The wine poached pears lent a sweet yet tangy fruit garnish with the candied pistachio to finish off this journey of textures.
Our friend, Jon selected the wines for the night, the 2008 Sancerre from Chateau de Sancerre and a Petite Sirah.
Executive Chef Manuel Perez has managed to deliver a New American Cuisine within a classic and elegant setting. For further details on location, history and menu, please visit http://www.peacockinn.com/
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