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utives. Petite lobster tails with penne rigatti,
lobster served with grated oysters and mush-
room sauce, chicken served in a crawfish and
leek timbale, and flamed tenderloins served in
a green pepper and mushroom sauté are fea-
tured on the menu along with daily specials.
Desserts are no less rich, and perfect for shar-
ing. Recommendations include
Las Tres
Mousses al Champagne
(dulce de leche, choco-
late and champagne mousse),
tulipa de la
Bonne Femme
(a delightful confection of chest-
nuts in syrup with kiwi), or apple crêpes topped
with ice cream and caramel.
KATRINE
Alicia Moreau de Justo 138
4315-6221
Mediterranean
Expensive
Open 7 days, lunch and dinner
Katrine's culinary style recalls more of the
sunny skies and kitchen gardens of the Italian
Riviera and Provence than it does the fjords of
her native Norway. An avid traveler, the chef's
frequent sojourns provide her with a steady
source of inspiration and her patrons with a
menu that is constantly evolving. Though typi-
cally, salads, seafood and pasta dishes cooked
with olive oil, light sauces and vegetables pre-
vail. A delightful duck salad with currants,
black linguine with smoked salmon in a light
vodka sauce, and swordfish served with Medi-
terranean Couscous were on the menu when
last we visited. Rattan furnishings and subtle
