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| Photo: CP |
I've been in Hyannis for a few days, heading home on Friday morning. Tonight I had dinner at my favorite restaurant on the Cape: Embargo.
Above's an image of the great salad I ordered. The photo doesn't do it justice so a description is definitely in order.
The salad comes served in the "bowl" of half a roasted acorn squash, cooked to warm perfection. In the bowl is an arrangement of arugula, carmelized onions, sliced apple, craisins, walnuts and goat cheese - all drizzled in a cider dressing. Amazing!
Just the perfect beginning for dinner on a chilled December evening: kudos to Embargo and their head chef, Justin Hamilton!
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