Down Cape Eat-a-Thon Part 1
When: Friday night
Where: Blue Moon Bistro - a place Pam recommended when I told her I was going "down Cape" for the weekend.
What:
(oh lordy, these photos are craaaaaaaaaaaaaaaap. I apologize. I don't know what happened. Well I do know what happened - I wanted to eat more than I wanted to take arty photos! Enjoy anyway!)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnPj1OlN1h2D7sP4lmDAdOIznUVuxmvovp4R9Yb9KQeRkodXuDlA4CDMWB7I9A0tvFAQsHiotf_IqUUY3V3XZnIoe7GWTxKCCgp29JzuZzz0LC59JktScpQE_EYfQTGexi9H9Lj3bUh7s/s200/Picture+045.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRClIKbnDw7oLRsmV3bdXRn933-rTwwcNY_ZVYx28YzpPlIHnvZ8wnv7vAD3P12Qhga67tJNIwap9Hn0HzJxFfsxQEQ28av_39WAKTdH_Pswb3eyQ6Nv8l4W1-X2jJYMvG04eRdVdDuAc3/s200/Picture+044.jpg)
Shrimp Scampi and Clams Linguini
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeyXonMHLL9dlGMa7FOiOM3uNtY-ccRkGLM0JUJHVvjEA8vHVaBIp63jSYU_q1mkNNlNPCZ68jfG6Hjb0wS6fEHwKEPbArvjeYeO8ofTX51syB_UP3x88VyrCNCqi3xXw0KGNDPqNGy64/s200/Picture+042.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmfmzUcO0ypxSQ3sq-OeFpsR3I3PqxCZ0OQ7dJCLGLVEDkMgixnyzqexhrGHvlGSlZKkIWpsWFOcS0Rj05lDXxWnWfOtw7BBRJP6Q558XKdNXbB6xq7zHnxqbyhyphenhyphenVZbLvwqCsltamYIXL/s200/Picture+043.jpg)
Butternut Squash Ravioli and Cedar Planked Salmon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkY0e-nprWZe14cEuJPjo8sbu36fjv50Nsd-17zh8iZNwgukYpdqc5R769y_Qujc1sBLILvPsrlr0VLY9E3dI6LQsylaG0wfCZbZX4D1t0seMIQ6KX2X6SN9y6OfHlIg2CF1GJF9VnyrZR/s200/Picture+046.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfglj6BGsjtuSk9v5OWf9jCJgK1AjQvjlHvNPDIiBw8FhC28IGx1iiFHB7xujwVAN1FI2RbWKzzuBpj0wBmfH50QUMnvuUxVt7e74sNLE0gglpC_bsdDW8qd5jWFfWcmMhIdk16o9HlVFe/s200/Picture+047.jpg)
Profiteroles & Creme Brulee
An overview:
I had the Duck Liver mousse with a gorgeous wine gelee on top. The mousse was lovely and soft, which paired nicely with the strong wine gelee. The only thing I might do differently would be to serve it with slight less hard toasts. They really were a teeth-breaking kind of hard and I just ended up eating the mousse with a fork.
For dinner I had the shrimp scampi with linguine. The shrimp were perfectly cooked, very shrimpy-winey-garlicky tasting which is exactly how I always want scampi to taste but it hardly ever does. The shrimp is served over linguine, a little handful of noodles which was another plus. It is a small pet peeve of mine when scampi is served with 5 dinky little shrimp over 10 pounds of oil & minced garlic slathered noodles that have been over-cooked within an inch of their sadly flaccid selves.
Then for dessert the Evil Twin and I split the Profiteroles. The good: the profiteroles were filled with the most delicious vanilla gelato from Ciao Bella. The bad: the pastry shells tasted as though they'd been frozen for too long or something.
Of course since I love custard of any kind, I spooned up a few tastes of the creme brulee and I can say that it was very delicious.
All in all I would say that the Blue Moon Bistro was a hit. The service was great and the food was fresh and delicious. I know that the folks I went with said they'd go back with others and the nice thing is that it is a year-round restaurant which is not always the norm "down Cape". (Wellllll, I think they might be closed in March?? Call ahead.)
Still to come: Down Cape Eat-a-Thon Part 2..... Stay tuned!
Where: Blue Moon Bistro - a place Pam recommended when I told her I was going "down Cape" for the weekend.
What:
(oh lordy, these photos are craaaaaaaaaaaaaaaap. I apologize. I don't know what happened. Well I do know what happened - I wanted to eat more than I wanted to take arty photos! Enjoy anyway!)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnPj1OlN1h2D7sP4lmDAdOIznUVuxmvovp4R9Yb9KQeRkodXuDlA4CDMWB7I9A0tvFAQsHiotf_IqUUY3V3XZnIoe7GWTxKCCgp29JzuZzz0LC59JktScpQE_EYfQTGexi9H9Lj3bUh7s/s200/Picture+045.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRClIKbnDw7oLRsmV3bdXRn933-rTwwcNY_ZVYx28YzpPlIHnvZ8wnv7vAD3P12Qhga67tJNIwap9Hn0HzJxFfsxQEQ28av_39WAKTdH_Pswb3eyQ6Nv8l4W1-X2jJYMvG04eRdVdDuAc3/s200/Picture+044.jpg)
Shrimp Scampi and Clams Linguini
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeyXonMHLL9dlGMa7FOiOM3uNtY-ccRkGLM0JUJHVvjEA8vHVaBIp63jSYU_q1mkNNlNPCZ68jfG6Hjb0wS6fEHwKEPbArvjeYeO8ofTX51syB_UP3x88VyrCNCqi3xXw0KGNDPqNGy64/s200/Picture+042.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmfmzUcO0ypxSQ3sq-OeFpsR3I3PqxCZ0OQ7dJCLGLVEDkMgixnyzqexhrGHvlGSlZKkIWpsWFOcS0Rj05lDXxWnWfOtw7BBRJP6Q558XKdNXbB6xq7zHnxqbyhyphenhyphenVZbLvwqCsltamYIXL/s200/Picture+043.jpg)
Butternut Squash Ravioli and Cedar Planked Salmon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkY0e-nprWZe14cEuJPjo8sbu36fjv50Nsd-17zh8iZNwgukYpdqc5R769y_Qujc1sBLILvPsrlr0VLY9E3dI6LQsylaG0wfCZbZX4D1t0seMIQ6KX2X6SN9y6OfHlIg2CF1GJF9VnyrZR/s200/Picture+046.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfglj6BGsjtuSk9v5OWf9jCJgK1AjQvjlHvNPDIiBw8FhC28IGx1iiFHB7xujwVAN1FI2RbWKzzuBpj0wBmfH50QUMnvuUxVt7e74sNLE0gglpC_bsdDW8qd5jWFfWcmMhIdk16o9HlVFe/s200/Picture+047.jpg)
Profiteroles & Creme Brulee
An overview:
I had the Duck Liver mousse with a gorgeous wine gelee on top. The mousse was lovely and soft, which paired nicely with the strong wine gelee. The only thing I might do differently would be to serve it with slight less hard toasts. They really were a teeth-breaking kind of hard and I just ended up eating the mousse with a fork.
For dinner I had the shrimp scampi with linguine. The shrimp were perfectly cooked, very shrimpy-winey-garlicky tasting which is exactly how I always want scampi to taste but it hardly ever does. The shrimp is served over linguine, a little handful of noodles which was another plus. It is a small pet peeve of mine when scampi is served with 5 dinky little shrimp over 10 pounds of oil & minced garlic slathered noodles that have been over-cooked within an inch of their sadly flaccid selves.
Then for dessert the Evil Twin and I split the Profiteroles. The good: the profiteroles were filled with the most delicious vanilla gelato from Ciao Bella. The bad: the pastry shells tasted as though they'd been frozen for too long or something.
Of course since I love custard of any kind, I spooned up a few tastes of the creme brulee and I can say that it was very delicious.
All in all I would say that the Blue Moon Bistro was a hit. The service was great and the food was fresh and delicious. I know that the folks I went with said they'd go back with others and the nice thing is that it is a year-round restaurant which is not always the norm "down Cape". (Wellllll, I think they might be closed in March?? Call ahead.)
Still to come: Down Cape Eat-a-Thon Part 2..... Stay tuned!
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