My dinner began with the chilled Vichyssoise soup (served on a bowl of ice), followed by a crisp salad with home made blue cheese dressing.
For my entree, I had the Pork Medallions, with Mango sauce topped with fresh buffalo mozzarella cheese. Above: Head Waiter Bobby prepares Bananas Flambe table side for us.
We also had the "Chocolate Bombe" for desert, made with dark chocolate and was really good. After dinner, as the Valet brought my car around, we chatted outside of Melvyn's. It was still 100 degrees at 10:00 PM. I was ready to get home and go for a late night swim to cool down. I'm in Anaheim all this week, attending a trade show for work, so I'll try to post some updates for you from the road.