Nestled among the horse farms of North Salem, 121 presents a comfortable setting for a good meal. With a dining room bordered by walls of windows, the pink hues of a sunset are visible to all. The decor is simple and includes artwork capturing the horse life of North Salem There is also a lively bar area that complements the main dining room. We are Hannah and Eric Byrne and this is our first blog of HVRW 2012.
At 121, an extensive menu is available with options for all types of diners from the pizza enthusiast to the fine diner. On a Sunday evening with an early reservation, the dining room was just beginning to fill as we made our selections from the specially crafted HVRW 2012 menu. For our first course, we began with the Fresh Steamed Mussels in a Saffron Cream Sauce. The well-cooked mussels were perfectly coated with a light, flavorful broth that had hints of garlic and herbs. Our next starter was Vegetable Spring Rolls with a Carrot Ginger Puree. Served on a bed of baby greens, the flavorful vegetable filling was nicely complemented by good crunch and a tasty dipping sauce.
Our first entree was the House Made Whole Wheat Fettuccine with Spring Vegetables and Garlic Cream. A large portion of pasta with broccoli, red peppers, green peppers, yellow squash, and zucchini was dressed with a light cream sauce that had a buttery taste and a hint of lemon. Each was well prepared and well presented. Our next entree was the Roasted Pork Chop with Cabbage & Bacon and Roasted Potatoes. Lightly seasoned, the generously sized pork chop was served atop the sides. The smoky bacon and crisp cabbage made for an excellent pairing with the pork. Rounding out the plate was a side of oven roasted potatoes that were perfectly crisp.
For dessert we chose the Banana Nutella Crepes and the Classic Tahitian Vanilla Bean Creme Brulee. Both desserts were beautifully presented and left us with a “sweet” memory of the evening.