When I dip, you dip, we dip

The conclusion to a fortnight of culinary delight ended in fabulous manner. A lovely dinner for two, fondue-style courtesy of the good folks at the Wine Cellar.

The evening's tasting menu as follows:

Nothing says fondue like the classic cheese. A molten blend of Gruyere and Emmental melted with wine, kirsch, garlic and herbs. Accompianed with bread squares and roasted potatoes. A delectable open-faced seafood ravioli, stuffed with shrimp, crabmeat and scallops, finished with a spicy tomato cream sauce, was a satisfying entree. And of course the chocolate fondue for dessert, but with a twist, in the form of caramel and chopped almonds.

Dinner was fabulous. Our not-hetero waiter was perfect, attentive, knowledgable and brought us extra cookies and fresh fruit during dessert. And the "Oh my god, I can't believe I paid that much for a stinkin' bottle of wine" lived up to it's price billing.