We started with two of the cocktails made with absinthe: the finochio and absinthe cobbler. Both were delicious but I loved the cobbler, which was a little bit sweeter and a perfect combination of fall flavors.
|Finochio: fennel infused gin, la muse verte absinthe, dolin genepy & amaro montenegro|
|Absinthe Cobbler: Tennyson Absinthe, Roasted Apple, Fennel, Amaro Montenegro & Lemon|
|Fluke crudo special topped with apples, greens, and caviar|
|Wood Roasted Char Belly with Crispy & Creamy Ceci Beans, Grilled Grapes, and Lemon|
|Crab and Avocado with garlic mayo, horseradish gremolata, topped with caviar|
|Grilled Monkfish Cheek with Inked Eggplant, and Kohlrabi Salsa Verde|
For our main course, we shared the whole black bass for two. It was seared with crispy skin, with tender flaky fish once you cut in. I enjoyed the corn salsa but could have eaten and enjoyed the fish without any accompaniments at all it was that good.
|Whole Black Bass for Two with Radish, Corn & Tomato|
My expectations were high going into Waypoint, and the meal did not disappoint. I'll definitely be back!