Other than one significant flaw, our recent experience at Jiraffe was outstanding! Our daughter picked Jiraffe for a belated Mother's Day celebration, and overall we had a delightful time and outstanding dinner. \r
The four of us (my bride of 35 years, our grown son and daughter, and I) elected to share two appetizers for the table. The blackened sea scallops with wine reduction were exquisite! Absolutely fresh, cooked just to opacity, melt-in-your-mouth tender with the bearest hint of crustiness for mouth feel; they were among the best we've ever eaten. The second appetizer: a panfried fois gras in a wine stock reducton was again a wonderfully fresh 4 ounce portion of liver cooked just until barely solidifed; a near triumph marred by overzealous season that nearly overwhelmed the flavor of the meat.\r
The entrees were enormously successful. My son had the Pork Chops, while the rest of us all ordered the Rack-of-Spring Lamb (rare for me, medium rare for my bridge, and medium for my daughter). All arrived cooked to perfection, tender, perfectly sauced and beaufifully flavored. The Yellowfin Potato samosas accompanying the lamb were equally delighful: two spears of creamy buttery potato puree in thin crisp pastry wraps. The remaining vegatable accompaniments were indifferently prepared, and frankly insipid: gray mounds with the flavor cooked away; redeemed only by having absorbed some of the delectable pan jus.\r
The deserts, as befits a restaurant aspiring to contemporary French cuisine, were exquisite! We ordered the Meyer lemon souffle and the Chocolate Truffle cake. Both were intensely flavored but not overly sweet, rich but not heavy. Both were completely sensational.\r
Finally, service throughout our meal was attentive but unobtrusive. Everything happened as it should, without fuss or fanfare, just quest excellence.