Veya

I think I need a little Anguilla therapy session to deal with a severe case of the end-of-winter doldrums.

IMG_2382

Ahhhhh … much better.

IMG_2473Oh, yeah, that’s nice …

IMG_2476mmmm hmmmm …*Sigh*

While we’re at it, let’s relive our amazing meal at Veya, our favorite restaurant on the island. We even got “our” table again:

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We ordered the fabulous chef’s tasting menu, courtesy of the talented Carrie Bogar (chef and co-owner). I had to start with a favorite of mine — the Crocus cocktail, this sweet, pineapplely, neon green concoction:

Crocus

First course was an island specialty (done best at Veya, of course) a silky, velvety, slightly spicy cup of pumpkin soup:

pumpkin soup

If it weren’t for a slight trace of manners and civility, I would have licked the bowl clean. Then came “Vietnamese style” crispy calamari:

calamari

Then Dave’s special request: A kind of shrimp watermelon salad. DELISH.

shrimp watermelon salad

Followed by one of my favorites of the night, Moroccan-spiced shrimp cigars:

shrimp cigar

Then grilled, spiced jerk tuna with rum-coffee glaze, caramelized pineapple and fried plantains:

Tuna

Then a seared strip steak, I think, on a bed of mashed, spiced carrot. By this point I had such a food high I’m not sure I remember accurately. The beautiful wine Jerry (Carrie’s husband and co-owner) recommended probably contributed …

steak

The dessert put the final nail in the food-coma coffin. Chocolate hazelnut mousse bars with chocolate malt ice cream:

chocolate mousse

We closed the place out, chatting with Carrie and Jerry over a beer about the secrets to a successful marriage. The perfect end to a perfectly romantic meal.

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