This is a restaurant review from the
Auberge Des Democrates, which offers honest, refined dining at moderate prices. Unknown to chef Don Key, we sampled his principal entrées and review them below for you discerning voters, er, diners:
Dean Filet au Poivre
This prime cut of thick Vermont-aged, NY tenderloin is a satisfying viande that will delight diners hungry for a winning entrée. The vibrant pepper sauce will turn away over-refined palates but content the bravehearts.
Capon Maréchal à la Clark
Familiars may not recognize this new menu item added in September. The distinguished entrée, borrowed National War College Faculty Club, is served in a disciplined wine sauce.
Homestyle Beef au Jus Maître Gephardt
Choice cut of corn-fed beef familiar to regular patrons. The accompanying jus is suitably bland and sure not to offend. Dip your biscuits!
Fauxfilet Edwards Nouvelle Carolinie
The entrée is unfortunately placed at the bottom of the carte. It is seldom ordered and we haven't had much feedback. We think it may be beef. Unable to rate.
Dinde aux Tomates Épicées à la mode Kerry
This plain yet pricey sliced roast turkey is is a favorite of bikers. This reviewer believes the accompanying tomato sauce takes like ketchup masquerading as haute cuisine. Yet, there is a certain je-ne-sais-quoi that cannot be dismissed.
Connecticut Pot au Feu Bonhomme Lieberman
A little carrot, a little stick of celery, and a tart grating of lemon peel add subtile flavor and zest to oxtail that might otherwise be rather overly plain and familiar. Filet lovers find it revolting, but if you're not the type to rock the boat, this entrée is for you.
Maigret Braun au Madère
This is wild duck, my friends, prepared elegantly in Madeira wine sauce. Unfortunately, most diners report finding shot as it is sliced. Fine dining in small bites.
Langue en Surprise à la Sharpton.
Beef tongue has a declining appreciation among diners. But this version is reknown for its flavorful dégustation. The chef regularly improvises with this entrée. The taste can be startling, but it never disappoints.
Lapin au moutarde Kucinich
Diminutive rabbit sauced up in a Dijon mustard and tarragon cream sauce. For diners unintimidated by small bones and fiery mustard, there is reward in every bite. Be prepared, rabbit does not taste like chicken.