|Celebrating the end of college, 2 years at Penn together and because we bought Moet for Valentine's Day that we never drank and needed an excuse to drink it now.|
|1st Course: Cauliflower Soup with pickled cauliflower, golden raisins|
2nd Course: Coddled Egg with asparagus, gribiche, homemade tartar sauce
I've heard mixed reviews about Pumpkin but I have heard mostly great things about the tasting menu which are only offered on Sundays. The restaurant definitely has a distinct style of cooking, which I appreciate even if I don't love all of the dishes that this style inspires.
|2nd Course: Burgundy Snails with red wine, hazelnut, foam, garlic|
3rd Course: Haloumi with smoked english peas, pickled ramps
Pumpkin prides itself on using local and seasonal produce whenever possible and the freshness/lightness of the ingredients comes across in all of the dishes. I loved how everything tasted refreshing, even the haloumi (cheese) dish and the entrees which were paired with still slightly raw green vegetables.
|4th Course: Duroc Pork Loin with spring ragout|
4th Course: Arctic Char with provencal sauce, radish, artichoke
We loved the cauliflower appetizer for its creaminess and the crunchy cauliflowers inside. The snails appetizers were just a little too earthy for my liking, reminded me too much of dirt and rocks. The coddled eggs dish with the tartar sauce was good minus the minced pork-like stuff under the egg. Both entrees were delicious, they were filling but not heavy like the way many meat entress are. The lemon cake was just a tad try but the lemon curd was cooked perfectly. Naturally, I loved the pot de creme since it was made with peanut butter.
|Course 5: Lemon Chiffon Cake with berry confit, lemon curd|
Course 5: Peanut Butter Pot de Creme with bourbon raisins
Overall, a great meal and highly recommended for a special occasion! For those who like their dishes on the lighter side and made with a variety of different kinds of vegetables, this is a restaurant you should check out.