Probably closer to classic French than overtly creative, but avoided being the “boring hotel restaurant” trap (Manoir Hovey has 2 Michelin keys after all). Dinner wasn’t the absolute peak of the MH experience, but it had a good mix of classics (venison & foie gras, Duck & squash purée) and interesting twists. Two dishes I really liked: Duck Egg Caviar & Walnut Scallop. Duck Egg & Caviar - On surface, a textbook way to handle egg and caviar. The duck egg was whisked directly inside the shell, then layered with lobster, sparkling wine, and caviar. It reminded me of the "Eggs on Eggs on Eggs" at The Modern, but the texture here was significantly lighter and silkier. One of those rare dishes where the caviar feels fully integrated rather than decorative. Also props to the line cooks who probably have to whisk these things at full throttle all evening. Scallop - Expected a standard mashed-potato base, but it turned out to be closer to a potato cloud. Super airy, almost foamy, yet still grounded by starch. That lightness paired beautifully with the scallops, while the walnut and seaweed mixture on top added a subtle nuttiness and marine finish.
