Saturday, April 16, 2011
Great way to wind up a private tour of Tovrea Castle was with lunch at the Stockyards Restaurant. We dined in the Rose Room with it's hand painted murals. The 1890s bar is also filled with history.
The wine room is new but filled with vintage wines.
Love the entrance under the giant spur and check out the photo one of the owners ringing the huge dinner bell. It was found buried in 30 foot tall oleanders when they did renovations.
The fire roasted chicken salad was enhanced with corn, sweet red and yellow peppers and chives. And nothing like berry shortcake with moist cake and fresh, juicy berries for dessert. I personnaly prefer the Summer Trifle on page 154 of Tastes & Treasures for a beautiful presentation and delicious fruit dessert.