Dinner at the Blue Moon, 35 Baltimore Avenue, is still one of the great
experiences of Rehoboth Beach. In its 23rd year it seems to get better
with every passing year.
 The
restaurant is intimate in scale, packed with color and
art. On a recent night, a good friend and I had a quiet table on
the front porch and the perfect server, Cheri, who was very helpful with
the menu, which was a little overwhelming as virtually everything
sounded like we just had to have it!
I won’t go into detail about what is on
the menu, as the summer menu is just now being unveiled. More on that
later, and I can tell you it looks like I’ll have to get back there to
eat in the next 2 weeks before I move, because everything on the new
menu looks like I just have to have it, too!
But on this particular night we had one
of those perfect dining experiences where we took all night to have a
relaxing and fabulous meal, where everything we had only made us realize
why the Blue Moon is still winning awards and accolades for its
creativity and excellence.
Let’s start with appetizers. I zeroed
in on Seared Carpaccio of Angus Tenderloin with grainy mustard cognac
cream (which was perfect), while my friend seemed intent on the
escargot. The last time I tried escargot (at another restaurant) it was
not a pleasant experience, and I just couldn’t understand why anyone
would put something like that in their mouth. But I was in an
adventuresome mood so we ordered it, and all I can say is OH MY GOD!
It’s too bad this will not be on the summer menu, because I think it
is my new favorite food in Rehoboth.
Every plate that arrived at our table was
colorfully decorated and displayed, and none more so than the Escargot
sautéed with leeks and wild mushrooms, tossed in garlic beurre blanc
and served in a phyllo basket. The basket was huge, fluffy and delicate,
stuffed with escargot, piled high with a variety of delicious wild
mushrooms, swimming in the rich and decadent sauce, with an orchid and
basil leaf on top the mushrooms and a confetti of red and yellow peppers
around the plate. I can’t say enough about this. My mouth is watering
just thinking about it again!
Next, I tried the special soup of the
day, which was a truffled sweet potato and lump crab bisque, packed with
huge chunks of crab. I can’t remember when I had such an amazing soup,
rich and delicious, with a crusty bread and salad. Absolutely divine! My
friend had the mixed field green salad with balsamic vinaigrette, huge
croustades with blue cheese, piles of toasted walnuts and slices of
Asian pears—an amazing blend of tastes and textures, and enough for
two to share.
For our main courses, I ordered a Pan
Roasted Chilean Seabass which I have to say was one of the freshest and
most outrageous pieces of fish I have ever had, so tender and delicate
it really did just melt in my mouth, topped with a delicious mild Thai
Curry Coconut glaze. It was served with sesame stir fried tat soi and
jasmin pilaf, perfect complements to the fish. My friend had Crispy
Roasted Duck Breasts, huge tender meaty breasts with a Satsuma Mandarin
Glaze that was to die for, served with sautéed pak choi and deep purple
Thai sticky rice. We were both in food heaven, searching for
superlatives to describe what we were so enjoying.
Of course, we ate too much to order a
heavy dessert, so we ordered a wonderful crème brulee to split, along
with some port. It was a great way to end a perfect dining experience.
As for the new menu, which will be in
place by the time you’re reading this, it has many of the same basics
(such as North Atlantic Salmon, Rack of Colorado Lamb, Grilled
Tenderloin of Angus Beef) done in very different ways from the former
menu and with new sides. The menu was still being tweaked, but you get
the idea. For appetizers, I don’t know how you could go wrong with a
House Cured Salmon Panache, featuring Copper River Red, Ivory Coast King
and Wild Steelhead salmon with wasabi crème fraiche. There is also a
Pan Seared Grade A Hudson Valley Foie Gras with caramelized baby onion
jam, Warmed Pistachio Crusted Goat’s Cheese, and a Herbed Lobster,
Lump Crab and Artichoke Napolean with garlic chive Beurre Blanc.
The Pan Roasted Seabass will now feature
a prickly pear and plum chutney, with chilled bamboo rice towers and
sesame braised spoon cabbage. A Grilled Veal Porterhouse will be served
with artichoke and beech mushroom ragout, a Grilled Atlantic Tuna Steak
will have avocado salsa as well as a jasmine and daikon pilaf, and there
will even be a Marinated Tenderloin of Ostrich with mango BBQ sauce.
I would suggest calling 302-227-6515 and
make your reservations now to enjoy the new menu at the Blue Moon!
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