Grilled Foccacia & Prosciutto di Parma Oregon Smoky Blue Cheese, Toasted Hazelnuts, Fig Jam, Grape Syrup
Seared Ahi & Pork Belly Shitake Mushrooms, Napa Cabbage, Fingerling Potatoes, Cipollini Onions, Soy Miso Beurre Blanc 
Once again the Barking Frog in Woodinville, Washington and Chef Bobby Moore delivered an impressive dinner and wonderful dining experience. Last night my husband and I celebrated our seven year wedding anniversary and Joe knew right where to make reservations. We sat at our favorite table and were served by our favorite waiter Brian. To start with I had Brian recommend a sparkling Rose' wine. It was beautiful. Not too sweet, but not overly dry with a hint of fruit. For my starter I had the grilled foccacia which was so creative and delicious. The combination of grilled foccacia with the sweetness of the fig jam, the tangy taste of blue cheese and the saltiness of the prosciutto was perfect. For dinner I ordered the ahi tuna with pork belly. While ahi tuna is a favorite of mine, I had never had pork belly before. It did not disappoint. Chef Bobby and his staff blew my taste buds right out of the water with this creation. The ahi tuna was cooked perfectly and made the most amazing combination paired up with the pork belly. But the sauce was what brought it all together. Wow! We decided to skip dessert, but we did enjoy their French Press which they deliver with chocolate, cinnamon sticks, brown sugar and real whip cream. Who needs dessert when you have all those treats to put in your coffee! If you want to read more about this restaurant check out my post in August 2011. I talk a lot about the atmosphere you will find at the Barking Frog.
